文章摘要
肖 敏;易建勇;毕金峰;吴昕烨;周 沫.水苏糖渗透对压差闪蒸联合干燥苹果片品质的影响[J].中国食品学报,2019,19(8):138-146
水苏糖渗透对压差闪蒸联合干燥苹果片品质的影响
  
DOI:
中文关键词: 苹果  渗透  压差闪蒸干燥  质构  总酚
英文关键词: apple  osmotic dehydration  hot air coupled with instant controlled pressure drop drying  texture  total polyphenol
基金项目:“十三五”国家重点研发计划专项(2016YFD0400200)
作者单位
肖 敏;易建勇;毕金峰;吴昕烨;周 沫 中国农业科学院农产品加工研究所农业部农产品加工重点实验室北京100193 
摘要点击次数: 5
全文下载次数: 0
中文摘要:
      渗透是一种常见的果蔬干燥预处理方式,渗透温度和时间是影响渗透效果的关键因素。水苏糖是一种功能性低聚糖,前期研究表明,利用水苏糖渗透预处理后的热风-压差闪蒸联合干燥(HA-ICPDD)苹果脆片具有均匀的多孔结构,脆度大,硬度适中。本研究以水苏糖为渗透溶质,研究不同渗透温度和时间对苹果片水分损失率(WL)、固形物增加率(SG),热风干燥特性以及微观结构、硬脆度、色泽和总酚等品质的影响。结果表明:Page模型能较好地拟合不同条件下水苏糖渗透后热风干燥过程;未经渗透苹果片的水分扩散系数(Deff)为13.5103×10-9 m2/s,渗透后水分扩散系数显著降低,其范围为(8.24128~12.6321)×10-9 m2/s;所选择的渗透条件均可提高HA-ICPDD苹果片脆度;40 ℃条件下渗透30 min后制得的HA-ICPPD苹果脆片色泽接近鲜样,且总酚含量与未渗透组相比无显著下降。综合质构、色泽、营养等品质考虑,将苹果片40 ℃条件下水苏糖渗透处理30 min后进行压差闪蒸干燥,可提高苹果脆片的品质。
英文摘要:
      Osmotic dehydration is a common pre-treatment method for fruit and vegetable drying. Preliminary studies showed that stachyose could be an alternative to osmotic agents, which yield hot air coupled with instant controlled pressure drop dried(HA-ICPDD) apple chips with uniform porous and crispness. In this study, apple slices were pretreated with stachyose immersion under conditions with different temperature and time water loss(WL) and solids gain (SG), drying characteristics, microstructure, hardness, crispness, color and total phenols content of the HA-ICPDD apple chips were evaluated. The results showed that, compared with the Deff of those samples with no pretreatment (13.5103×10-9 m2/s), all the samples exhibited lower Deff (moisture effective diffusivity), ranging from 8.24128×10-9 m2/s to 12.6321×10-9 m2/s, regardless of the osmotic temperature and time, which could be well fitted by the Page model. The crispness of all the samples significantly increased due to osmotic pretreatments. On the other hand, the color of the samples pretreated with 40 ℃ and 30 min of osmosis were close to the fresh samples. Moreover, no significant decreasing of the total polyphenol contents of the samples was found for the sample pretreated with 40 ℃ for 30 min, compared with those samples with no osmotic treatment. In summary, osmotic treatment at 40 ℃ for 30 min was better condition for stachyose immersion of apple slices, which yield HA-ICPDD apple chips with superior overall quality.
查看全文   查看/发表评论  下载PDF阅读器
关闭

手机扫一扫看
分享按钮