食品与发酵工业 >

2022 , Vol. 48 >Issue 12: 111 - 116

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028242

研究报告

超声预处理对热泵干燥菠萝品质的影响

  • 张振亚 ,
  • 韩琭丛 ,
  • 金听祥 ,
  • 彭钰航
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  • (郑州轻工业大学 能源与动力工程学院,河南 郑州,450002)
第一作者:博士,讲师(金听祥教授为通信作者,E-mail:txjin@126.com)

收稿日期: 2021-06-10

  修回日期: 2021-08-19

  网络出版日期: 2022-07-15

基金资助

2021年河南省研究生教育创新培养基地项目(YJS2021JD05);大学生创新创业训练计划项目(S202010462031);河南省教育厅高等学校科研项目(20A470012)

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Experimental study the effect of ultrasonic pretreatment on the quality of pineapple dried by heat pump

  • ZHANG Zhenya ,
  • HAN Lucong ,
  • JIN Tingxiang ,
  • PENG Yuhang
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  • (School of Energy and Power Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China)

Received date: 2021-06-10

  Revised date: 2021-08-19

  Online published: 2022-07-15

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摘要

该文以菠萝为研究对象,以干基含水率、色泽、质构特性、显微结构、感官评价为指标,研究了不同切片厚度下超声预处理温度(30、40、50、60 ℃)对其热泵干燥品质的影响。结果表明,与未采用预处理的干燥过程相比(对照组),超声预处理可以让菠萝更快地达到干燥标准,其中切片厚度为6 mm、7 mm的实验组经过50 ℃超声预处理后干燥时间缩短35%左右,8 mm、9 mm的实验组经过60 ℃超声预处理后干燥时间缩短30%左右;超声预处理后菠萝片的色差明显小于对照组,与鲜果更为接近;菠萝片经过超声预处理后弹性几乎没有变化,但是硬度、胶着性和咀嚼性均明显大于对照组;超声预处理会显著提升菠萝片的色泽、形态和整体可接受度。综合分析可知,厚度为9 mm、超声预处理温度为60 ℃的菠萝片整体品质最佳。

关键词： 超声波预处理; 热泵干燥; 菠萝; 干燥特性; 品质

本文引用格式

张振亚 , 韩琭丛 , 金听祥 , 彭钰航 . 超声预处理对热泵干燥菠萝品质的影响[J]. 食品与发酵工业, 2022 , 48(12) : 111 -116 . DOI: 10.13995/j.cnki.11-1802/ts.028242

Abstract

The pineapple was used as raw material in this study, and the effect of ultrasonic pretreatment temperature (30、40、50、60 ℃) on the heat pump drying quality of pineapple under different slice thicknesses were explored with dry basis moisture content, color, texture characteristics, microstructure and sensory evaluation as indexes. The results showed that compared with the control group, ultrasonic pretreatment could make pineapple reach the drying standard faster. The drying time of the experimental groups with a slice thickness of 6 mm and 7 mm was shortened by 35% after ultrasonic pretreatment at 50 ℃, and that of the experimental groups with a slice thickness of 8 mm and 9 mm was shortened by 30% after ultrasonic pretreatment at 60 ℃. Moreover, using ultrasonic pretreatment, the color difference of pineapple slices was significantly smaller than that of the control group, and was closer to that of fresh fruit. After ultrasonic pretreatment, the elasticity of pineapple slices had almost no change, but the hardness, adhesiveness and chewiness of pineapple slices were significantly higher than those of the control group. Ultrasonic pretreatment can significantly improve the color, shape and overall acceptability of pineapple slices. Comprehensive analysis showed that the pineapple slice with the thickness of 9 mm and ultrasonic pretreatment temperature of 60 ℃ were the best treatment conditions to the overall quality.

Key words： ultrasonic pretreatment; heat pump drying; pineapple; drying characteristics; quality

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