切片厚度和热风温度对沙果切片干制特性、物化性质及抗氧化成分的影响
Effects of Slice Thickness and Hot-air Temperature on Drying Characteristics,Physico-chemical Properties and Antioxidants of Mulusasiatica Nakai Slices
姜宁宁 1马继洋 1张健 2张爱军 2沈兆花 2刘军 1张洋 1杜国军 1王存堂1
作者信息
- 1. 齐齐哈尔大学食品与生物工程学院,黑龙江齐齐哈尔 161006
- 2. 甘肃祁连葡萄酒业有限责任公司,甘肃张掖 734304
- 折叠
摘要
为探究热风温度和切片厚度对沙果切片干燥特性、物化性质以及抗氧化成分的影响,将厚度为 3和5mm的沙果切片在不同热风温度(60、70、80、90℃)进行干燥,采用 5种常见食品薄层干燥模型(Newton,Henderson and Pabis,Page,Logarithmic,Two-tern)对实验数据进行非线性拟合,计算扩散系数和活化能,并对干燥后切片的色泽、硬度、复水性能以及抗氧化成分进行分析.结果表明,随着热风温度的升高和切片厚度的减少,干燥时间缩短.在实验的干燥温度范围内,有效扩散系数随着温度的升高而增加.沙果切片厚度分别为 3和 5mm时,活化能值分别为 17.46和 23.82 kJ/mol.应用Fick扩散模型来描述沙果切片的水分蒸发过程,相比于其他模型,Page模型能更好地拟合沙果切片的干燥过程.沙果切片厚度为 3 mm,热风干制温度为 90℃时,干燥后的产品为淡黄色,复水性能较高,硬度较低.从抗氧化成分的保留情况来看,加热损失了约 50%的抗坏血酸,但是酚类物质仅仅下降了约 35%.综上所述,可选择切片厚度 3 mm,热风温度 90℃进行干制,干制时间为 90 min,干燥后的产品色泽为淡黄色,复水性能较高,硬度较低,并且能够更好地保留沙果中的抗氧化成分.
Abstract
To study the effects of hot air temperature and slice thickness on the drying characteristics,physicochemical properties and antioxidant components of Mulusasiatica Nakai slices.The Mulusasiatica Nakai slices with thickness of 3 mm and 5 mm were dried in the hot air temperature range of 60,70,80,90℃.Five classical food thin layer drying models were used to nonlinear fit the experimental data,and the diffusion coefficient and activation energy were calculated.The color,hardness,rehydration properties and antioxidant components of the dried slices were analyzed.Results showed that,the drying time was obviously shortened with the increase of hot-air temperature and the decrease of slice thickness.In the experimental drying temperature range,the effective diffusion coefficient increased with the increase of temperature.The activation energies were 17.46 kJ/mol and 23.82 kJ/mol when the slice thickness was 3 and 5 mm,respectively.Fick diffusion model was used to describe the evaporation process of Mulusasiatica Nakai slices.Compared with other models,Page model could better fit the drying process of Mulusasiatica Nakai slices.When the slice thickness was 3 mm and the hot-air temperature was 90℃,the dried product was light yellow,with high rehydration performance and low hardness.In terms of antioxidant retention,heat lost about 50%of ascorbic acid,but only about 35%of total phenolics.In conclusion,the slice thickness could be selected to be 3mm,the hot air temperature 90℃for drying,drying time 90 min,dried product color was light yellow,higher rehydration performance,lower hardness,and could better retain the antioxidant components in Mulusasiatica Nakai.
关键词
沙果切片/热风干燥动力学/切片厚度/物化性质/抗氧化成分Key words
Mulusasiatica Nakai slices/hot-air drying kinetics/slice thickness/physio-chemical properties/antioxidant components引用本文复制引用
基金项目
黑龙江省玉米主食工业化工程技术研究中心开放课题(SPKF202023)
黑龙江省教育厅基础科研业务项目(145109319)
植物性食品加工优势特色学科建设项目(YSTSXK202304)
出版年
2024
国家科技期刊平台
NSTL
万方数据