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Effect of Airflow Ultrafine Grinding on Physicochemical Properties of Rhodomyrtus tomentosa Fruit Power

ZHAO Guanghe1,2, ZHANG Mingwei2,*, ZHANG Ruifen2, LIU Lei2, WEI Zhencheng2, SHI Defang1   

  1. 1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;
    2. Guangdong Key Laboratory of Agricultural Products Processing, Key Laboratory of Functional Foods, Ministry of Agriculture,
    Sericulture and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China
  • Online:2016-01-15 Published:2016-01-15

Abstract:

This paper aimed to investigate the effect of airflow ultrafine grinding on physicochemical properties such as
particle size, color, particle morphology, fluidity and water absorption of Rhodomyrtus tomentosa fruit powder. The results
showed that particle size of Rhodomyrtus tomentosa fruit powder decreased gradually, and color and texture was improved
significantly with increasing grinding time. Particle morphology became more consistent. Water-holding capacity, oilholding
capacity and expansibility were enhanced dramatically from 1.57, 0.76 g/g and 0.57 mL/g to 2.46, 1.08 g/g and
0.89 mL/g, respectively, but fluidity and water-solubility were reduced remarkably. In conclusion, airflow ultrafine grinding
with suitable parameters can improve the physicochemical properties of Rhodomyrtus tomentosa fruit power effectively.

Key words: Rhodomyrtus tomentosa, fruit power, airflow ultrafine grinding, physicochemical properties

CLC Number: