黄妍,林俊锦.三种干燥方式下苹果脆片干燥特性及品质的比较[J].,2021,37(3):227-232.
三种干燥方式下苹果脆片干燥特性及品质的比较
Comparison of Drying Characteristics and Quality of Apple Crisps under Three Drying Methods
投稿时间:2020-08-31  
DOI:10.13982/j.mfst.1673-9078.2021.3.0816
中文关键词:  热风干燥技术  中短波红外干燥  脉动压差闪蒸干燥  苹果脆片
英文关键词:Hot air drying technology  mid-short wave infrared drying  pulsatile differential pressure flash drying  apple crisps
作者简介:黄妍(1985-),女,讲师,研究方向:食品加工、食品微生物检验
基金项目:福建省教育厅中青年教师教育科研项目(职业院校专项)(JZ181043)
作者单位
黄妍 (1.福建省闽北职业技术学院食品系,福建南平 353000) 
林俊锦 (2.福建中鹭金草生物技术有限公司,福建南平 353000) 
AuthorInstitution
HUANG Yan (1.Food Department of Minbei Vocational and Technical College, Nanping 353000, China) 
LIN Jun-jin (2.Fujian Zhonglu Jincao Bitotechnology Co. Ltd., Nanping 353000, China) 
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中文摘要:
      探究不同干燥技术对苹果脆片干燥特性和品质的影响。分别使用热风干燥、中短波红外干燥、脉动压差闪蒸干燥的方法对苹果脆片进行干燥,并对各种干燥技术对苹果脆片内部温度、体积、水分活度进行检测,对各种干燥技术苹果脆片色泽参数、品质的影响进行检测对比。结果显示:热风干燥技术的L*值为85.69、要低于中短波红外干燥技术的93.58、高于脉动压差闪蒸的81.45(p<0.05);热风干燥、中短波红外干燥、脉动压差闪蒸干燥的色差综合评分分别为20.35、4.52、17.53,三者相比(p<0.05);中短波红外干燥的Vc含量、复水比、脆度值分别为2.98、44.31、9.05,要高于热风干燥的2.71、4.05、8.64,低于脉动压差闪蒸干燥的3.26、4.98、10.59(p<0.05)。对比三种干燥方式发现,对苹果脆片品质影响最大的是脉动压差闪蒸方式,对苹果脆片色泽影响最大的为中短红外干燥方式,对苹果脆片干燥特性影响最大的为中短波红外干燥方式。
英文摘要:
      The effects of different drying techniques on the drying characteristics and quality of apple crisps were investigated. Hot air drying, mid-short wave infrared drying and pulsatile pressure differential flash drying were used to dry apple crisp slices, and the internal temperature, volume and water activity of apple crisp slices were tested by various drying techniques, and the effects of various drying techniques on color parameters and quality of apple crisp slices were tested and compared. The results showed that the L* value of hot air drying technology was 85.69, lower than 93.58 of medium-short wave infrared drying technology, higher than 81.45 of pulsatile differential pressure flash drying (p<0.05); the color difference comprehensive scores of hot air drying, medium-short wave infrared drying and pulsatile differential pressure flash drying were 20.35, 4.52 and 17.53, respectively (p<0.05); the vitamin C mass fraction, rehydration ratio and brittleness values of medium-short wave infrared drying were 2.98, 44.31, 9.05, respectively, higher than 2.71, 4.05 and 8.64 of hot air drying, lower than 3.26, 4.98 and 10.59 of pulsatile differential pressure flash drying (p<0.05). Comparing the three drying methods, it was found that the pulse pressure differential flash drying method had the greatest impact on the quality of apple crisp slices, the medium-short infrared drying method had the greatest impact on the color of apple crisp slices, and the medium-short wave infrared drying method had the greatest impact on the drying characteristics of apple crisp slices
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