文章摘要
王忠合;王军;林倩仪;.超声辅助热风干燥柠檬片的动力学研究及其维生素C含量的变化[J].中国食品学报,2020,20(4):187-196
超声辅助热风干燥柠檬片的动力学研究及其维生素C含量的变化
Studies on Kinetics of Ultrasound-assisted Hot Air Drying Lemon Slices and Changes in Vitamin C Content
  
DOI:
中文关键词: 超声波  预处理  柠檬片  热风干燥  维生素C
英文关键词: ultrasonic  pretreatment  lemon slice  hot air drying  vitamin C
基金项目:广东省自然科学基金项目(2018A0303070006); 广东省教育厅特色创新项目(2015KTSCX088,2018KTSCX142); 广东省科技发展专项资金(公益研究与能力建设方向)项目(2016A020210135)
作者单位
王忠合;王军;林倩仪; 韩山师范学院食品工程与生物科技学院
 
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中文摘要:
      采用超声波预处理柠檬片,以干基含水量、干燥速率、复水率、维生素C含量为主要指标,研究超声处理时间对柠檬片干制的影响。结果表明:超声波预处理后热风干燥柠檬片的干燥速率增加,干燥所需时间至少缩短20%,热风干燥阶段耗能量明显降低;试验范围内的探针式超声处理时间越短,干燥速率越大,而一定范围内的水浴式超声预处理时间越长,干燥速率越大。超声波预处理不仅能降低柠檬片热风干燥时维生素C的损失,而且对干制品的复水率也有较好的改善效果。探针式超声波预处理时间越长,维生素C损失越大,复水比降低,应用中需选择较短时间的预处理;随着水浴式超声波预处理时间的延长,干制柠檬片中维生素C含量呈平缓下降的趋势,复水比逐渐增大,而超声预处理时间延长至11 min后,变化不明显(P<0.05)。探针式超声波预处理3 min、热风干燥160 min的柠檬片中维生素C的含量为32.93 mg/100 g,复水比4.61 ± 0.08;水浴式超声波预处理11 min、热风干燥160 min的柠檬片中维生素C的含量为29.70 mg/100 g,复水比4.60 ± 0.13。
英文摘要:
      The effect of ultrasonic pretreatment on drying properties of lemon slices was studied, with the dry base moisture content, drying rate, rehydration rate and vitamin C content as the main indicators. Results showed that the drying rate of hot-air drying lemon slices increased, the drying time decreased by at least 20% and the energy consumption of hot air drying stage significantly reduced after ultrasonic pretreatment. The shorter the probe ultrasonic pretreatment time within the experimental range, the higher the drying rate. However, the longer the ultrasonic cleaning pretreatment time within a certain range, the higher the drying rate. Ultrasonic pretreatment not only reduced the loss of vitamin C during hot air drying of lemon slices, but also improved the rehydration rate of dried products. The longer the time of probe ultrasonic pretreatment, the greater the loss of vitamin C, and the lower the rehydration ratio, so the pretreatment time should be shortened in the application. With the increase of ultrasonic cleaning pretreatment time, content of vitamin C in dried lemon slices decreased gently and the rehydration ratio gradually increased, while there was no significant change after the ultrasonic pretreatment time increased to 11 min (P<0.05). The content of vitamin C in dried lemon slices pretreated with probe ultrasound for 3 min and dried by hot air for 160 min was 32.93 mg/100 g and the rehydration ratio was 4.61 ± 0.08. Moreover, the content of vitamin C in dried lemon slices pretreated with ultrasound cleaning for 11 min and hot-air drying for 160 min was 29.70 mg/100 g and the rehydration ratio was 4.60 ± 0.13.
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