1. Effects of Modification Methods on the Structural and Functional Properties of Lemon Peel Residue Powders
- Author
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Qiao ZHANG, Yujie HE, Xian LI, and Ji LEI
- Subjects
lemon peel residue powders ,modification ,structural characterization ,physicochemical properties ,functional properties ,Food processing and manufacture ,TP368-456 - Abstract
In this study, lemon peel residue powders were modified by microwave, high-speed shear and ultra-fine grinding, respectively, to improve its quality and the comprehensive utilization rate of lemon processing by-products. The morphological structure and thermal stability before and after modification were characterized by scanning electron microscopy, Fourier infrared spectroscopy and thermogravimetric analysis. The physicochemical and functional properties were measured to evaluate the overall quality of the lemon peel residue powders after different modifications. The results showed that the structure of lemon peel residue powders was loosened after these three modifications and the main functional groups were not significantly changed after the modification. The thermal stability of lemon peel residue powders was significantly improved after microwave and high-speed shear modification (P
- Published
- 2024
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