A research approach for quality based design of healthy foods: dried broccoli as a case study.

摘要

An approach for process design based on optimization of product quality attributes is presented. Adsorption drying of broccoli with retention of its health benefits is taken as an example to illustrate the approach. Related to its content of glucosinolates, broccoli has a high potential to reduce the risk of some types of cancer. Three products are described with different glucosinolates, myrosinase and isothiocyanates related health profiles. These products require different drying scenarios with specific optimization targets. This viewpoint paper presents a case on quality based process design as an example for broader application onto food products