探究微波真空冷冻干燥功率对鸡蛋清中水分迁移、热力学特性及凝胶微观结构的影响。采用低场核磁共振技术、差示扫描量热分析(differential scanning calorimetry,DSC)和扫描电子显微镜(scanning electron microscopy,SEM)测定不同微波功率干燥条件下鸡蛋清中的水分迁移规律、蛋白的热力学特性和凝胶微观结构。结果表明,状态最为活跃的自由水在干燥过程中最先被除去,在90～180 min内脱除的速率最快;提高微波功率能够加快水分迁移的速度,有利于干燥的进行。DSC结果表明,微波功率为400 W和500 W时,蛋清粉峰值温度较高,从而引起蛋白质结构由有序变为无序。SEM结果表明,增大微波功率,鸡蛋清凝胶结构的孔道和孔径也随之增加,结构也变得较为疏松。该研究为微波真空冷冻干燥鸡蛋清粉工艺优化提供参考。
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