食品与发酵工业 >

2023 , Vol. 49 >Issue 5: 237 - 246

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030380

研究报告

苹果片双段控湿干燥特性及干燥品质工艺研究

  • 效碧亮 ,
  • 效碧彩 ,
  • 刘晓风
展开
  • 1(兰州信息科技学院 材料与化工工程学院,甘肃 兰州,730030)
    2(兰州理工大学 生命科学与工程学院,甘肃 兰州,730000)
第一作者:硕士,副教授(通信作者,E-mail:xiaobiliang840824@126.com)

收稿日期: 2021-12-08

  修回日期: 2022-02-25

  网络出版日期: 2023-04-06

基金资助

甘肃省科技计划项目(18YF1NA002);甘肃省教育厅科技创新项目(2020A-185)

收起

Drying characteristics, quality, and process optimization of apple slices during two-stage relative humidity-controlled drying

  • XIAO Biliang ,
  • XIAO Bicai ,
  • LIU Xiaofeng
Expand
  • 1(College of Materials and Chemical Engineering, Lanzhou College of Information Science and Technology, Lanzhou 730030,China)
    2(School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou 730000, China)

Received date: 2021-12-08

  Revised date: 2022-02-25

  Online published: 2023-04-06

Fold

摘要

为缩短苹果片干燥时间和控制产品品质,以多参数可控薄层干燥试验系统为手段,探索双段控湿工艺对干燥特性和品质的影响规律。以热风恒湿20%下干燥特性和品质为对照,系统研究了双段控湿干燥工艺参数热介质相对湿度、温度、流速和预处理蒸烫时间对干燥特性和品质特性的影响,品质特性以总色差ΔE*值、维生素C含量、5-羟甲基糠醛(5-hydroxymethylfurfural,5-HMF)含量作为衡量指标,并采用正交试验优化了工艺参数。结果表明,在试验范围内,双段控湿相对湿度对干燥特性和干燥品质均有显著影响(P<0.05),较优双段控湿条件为30%保持30 min调至20%,与恒湿干燥20%相比较,所需时间缩短了16.66%,产品ΔE*降低了39.71%、维生素C含量提高了15.20%、5-HMF含量与之无差异;双段控湿制干工艺参数介质温度、流速和预处理蒸烫时间对干燥特性和品质特性也有显著的影响(P<0.05)。双段控湿干燥工艺优化参数为:双段控湿30%(30 min)调至20%、蒸烫时间2 min、介质温度65 ℃、速率0.7 m/s,此条件下制得苹果片品相较好,ΔE*值为(9.397±0.62),5-HMF含量符合安全要求,为(7.403±0.66)mg/100 g,维生素C含量较高,为(121.951±3.07)mg/100 g;水分扩散系数1.267×10-6 m2/s、干燥时间60 min;与对照恒湿20%相比,优化工艺干燥时间缩短了(66.67±1.28)%,制干产品ΔE*值和5-HMF含量分别降低了(47.74±0.58)%和(23.28±0.74)%,维生素C含量提高了(2.44±0.21)%。

关键词： 苹果片; 控湿干燥; 干燥特性; 干燥品质

本文引用格式

效碧亮 , 效碧彩 , 刘晓风 . 苹果片双段控湿干燥特性及干燥品质工艺研究[J]. 食品与发酵工业, 2023 , 49(5) : 237 -246 . DOI: 10.13995/j.cnki.11-1802/ts.030380

Abstract

To shorten the drying time and control the quality of dried apple slices, the effects of relative humidity (RH), temperature, flow rate of hot air, and pretreatment steaming time of two-stage RH-controlled drying on the drying characteristics and quality of apple slices were studied. The drying process was optimized with an orthogonal design, using a multiparameter-controlled thin-layer drying system during the drying process. This study evaluated the quality characteristics of apple slices by the indicators of color ΔE* value, vitamin C content, and 5-hydroxymethylfurfural (5-HMF) content. The different RH of two-stage humidity-controlled had significant effects on the drying characteristics and quality of apple slices (P<0.05), and it was better when the RH of 30% was retained for 30 min in the first stage of drying, then was transformed to 20% to end. Compared with a constant RH of 20%, the drying time and the color ΔE* value reduced by 17% and 40%, and vitamin C content increased by 15%, with no significant difference in 5-HMF content. The impacts of air temperature and rate, and the pretreatment steaming time were also significant (P<0.05). The optimized process parameters of two-stage relative humidity-controlled drying at a relative humidity of 30% (30 min) to 20%, steaming time of 2 min, air temperature of 65℃, and air rate of 0.7 m/s were determined. The ΔE* value of the dried apple slices was (9.397±0.62), the content of 5-HMF was (7.403±0.66) mg/100 g, vitamin C was (121.951±3.07) mg/100 g, moisture diffusivity was 1.267×10-6 m2/s, and the drying time was 60 min. This optimized condition was compared with the constant RH of 20%, the increase for vitamin C content was not very high, only (2.44±0.21)%, while the drying time was shortened by (66.67±1.2)%, the color ΔE* value and 5-HMF content of the dried product were reduced by (47.74±0.58)% and (23.28±0.74)%. Taken together, the optimized process was beneficial to improve the drying rate and control the product quality.

Key words： apple slices; humidity-controlled drying; drying characteristics; drying quality

参考文献

[1] 马有川,毕金峰,易建勇,等.预冻对苹果片真空冷冻干燥特性及品质的影响[J].农业工程学报,2020,36(18):241-250.
MA Y C, BI J F, YI J Y, et al.Effects of pre-freezing on the drying characteristics and quality parameters of freeze drying apple slices[J].Transactions of the Chinese Society of Agricultural Engineering, 2020,36(18):241-250.
[2] 林喜娜,王相友.苹果切片红外辐射干燥模型建立与评价[J].农业机械学报,2010,41(6):128-132.
LIN X N, WANG X Y.Modeling and evaluation of infrared radiation drying for apple slices[J].Transactions of the Chinese Society for Agricultural Machinery,2010,41(6):128-132.
[3] 张芳,黄玉龙,汤莹,等.苹果片太阳能低温吸附干燥工艺优化与模型研究[J].现代食品科技,2019,35(8):160-167;235.
ZHANG F, HUANG Y L, TANG Y, et al.Studies on characteristics and model of solar low-temperature adsorption drying for fresh apple slices [J].Modern Food Science and Technology, 2019,35(8):160-167;235.
[4] 贾梦科,吴忠,赵武奇,等.气体射流冲击干燥苹果片的响应面试验及多目标优化[J].中国农业科学,2019,52(15):2 695-2 705.
JIA M K, WU Z, ZHAO W Q, et al.Response surface design and multi-objective optimization of apple slices dried by air-impingement [J].Scientia Agricultura Sinica,2019,52(15):2 695-2 705.
[5] DAI J W, XIAO H W, ZHANG L H, et al.Drying characteristics and modeling of apple slices during microwave intermittent drying[J].Journal of Food Process Engineering, 2019, 42(6):e13212.
[6] 邢娜, 万金庆, 厉建国, 等.不同干燥方法对苹果片品质及微观结构的影响[J].食品与发酵工业, 2019, 45(16):148-154.
XING N, WAN J Q, LI J G, et al.Effects of different drying methods on the quality and microstructure of apple slices[J].Food and Fermentation Industries, 2019, 45(16):148-154.
[7] ZHAO D D, AN K J, DING S H, et al.Two-stage intermittent microwave coupled with hot-air drying of carrot slices:Drying kinetics and physical quality[J].Food and Bioprocess Technology, 2014, 7(8):2 308-2 318.
[8] 巨浩羽, 肖红伟, 郑霞, 等.干燥介质相对湿度对胡萝卜片热风干燥特性的影响[J].农业工程学报, 2015, 31(16):296-304.
JU H Y, XIAO H W, ZHENG X, et al.Effect of hot air relative humidity on drying characteristics of carrot slabs[J].Transactions of the Chinese Society of Agricultural Engineering, 2015, 31(16):296-304.
[9] OGAWA T, CHUMA A, AIMOTO U, et al.Effects of drying temperature and relative humidity on spaghetti characteristics[J].Drying Technology, 2017, 35(10):1 214-1 224.
[10] JU H Y, EL-MASHAD H M, FANG X M, et al.Drying characteristics and modeling of yam slices under different relative humidity conditions[J].Drying Technology,2016,34(3):296-306.
[11] 刘品,刘寅,张艳,等.干燥介质相对湿度对红枣热风干燥特性的影响[J].食品与发酵工业,2019,45(11):185-190.
LIU P, LIU Y, ZHANG Y, et al.Effects of relative humidity of hot air on drying characteristics of red jujubes[J].Food and Fermentation Industries, 2019,45(11):185-190.
[12] 李星仪, 张悦, 谢永康, 等.热风干燥过程相对湿度对香菇品质的影响[J].农业工程学报, 2020, 36(24):281-291.
LI X Y, ZHANG Y, XIE Y K, et al.Effects of relative humidity on the exterior quality of shiitake mushrooms (Lentinus edodes) during hot air drying[J].Transactions of the Chinese Society of Agricultural Engineering, 2020, 36(24):281-291.
[13] SARPONG F, ZHOU C S, BAI J W, et al.Modeling of drying and ameliorative effects of relative humidity (RH) against β-carotene degradation and color of carrot (Daucus carota var.) slices[J].Food Science and Biotechnology, 2018,28(1):75-85.
[14] ORTU E, CABONI P.Levels of 5-hydroxymethylfurfural, furfural, 2-furoic acid in sapa syrup, Marsala wine and bakery products[J].International Journal of Food Properties, 2017, 20(sup3):S2543-S2551.
[15] 张卫鹏, 肖红伟, 高振江, 等.中短波红外联合气体射流干燥提高茯苓品质[J].农业工程学报, 2015, 31(10):269-276.
ZHANG W P, XIAO H W, GAO Z J, et al.Improving quality of Poria cocos using infrared radiation combined with air impingement drying[J].Transactions of the Chinese Society of Agricultural Engineering, 2015, 31(10):269-276.
[16] RATTANATHANALERK M.Effect of thermal processing on the quality loss of pineapple juice[J].Journal of Food Engineering, 2005, 66(2):259-265.
[17] ZHAO J H, HU R, XIAO H W, et al.Osmotic dehydration pretreatment for improving the quality attributes of frozen mango:Effects of different osmotic solutes and concentrations on the samples[J].International Journal of Food Science & Technology, 2014, 49(4):960-968.
[18] 乔宏柱,高振江,王军,等.大蒜真空脉动干燥工艺参数优化[J].农业工程学报,2018,34(5):256-263.
QIAO H Z, GAO Z J, WANG J, et al.Optimization of vacuum pulsed drying process of garlic[J].Transactions of the Chinese Society of Agricultural Engineering,2018,34(5):256-263.
[19] 巨浩羽, 赵海燕, 张卫鹏, 等.相对湿度对胡萝卜热风干燥过程中热质传递特性的影响[J].农业工程学报, 2021, 37(5):295-302.
JU H Y, ZHAO H Y, ZHANG W P, et al.Effects of relative humidity on heat and mass transfer characteristics of carrot during hot air drying[J].Transactions of the Chinese Society of Agricultural Engineering, 2021, 37(5):295-302.
[20] ANDO Y, MAEDA Y, MIZUTANI K, et al.Impact of blanching and freeze-thaw pretreatment on drying rate of carrot roots in relation to changes in cell membrane function and cell wall structure[J].LWT - Food Science and Technology, 2016,71:40-46.
[21] 李国鹏,谢焕雄,王嘉麟,等.鸡腿菇热风干燥特性及数学模型研究[J].中国农机化学报,2019,40(1):61-67.
LI G P, XIE H X, WANG J L, et al.Mathematical modeling on hot air drying of Coprinus comatus[J].Journal of Chinese Agricultural Mechanization, 2019,40(1):61-67.
[22] FARAH A, DE PAULIS T, TRUGO L C, et al.Effect of roasting on the formation of chlorogenic acid lactones in coffee[J].Journal of Agricultural and Food Chemistry, 2005,53(5):1 505-1 513.
[23] MCNEFF C V, NOWLAN D T, MCNEFF L C, et al.Continuous production of 5-hydroxymethylfurfural from simple and complex carbohydrates[J].Applied Catalysis A:General, 2010,384(1-2):65-69.
[24] 周康宁, 郑洁, 欧仕益, 等.3-咖啡酰奎尼酸对水果干燥过程中5-羟甲基糠醛形成和色度的影响[J].食品与机械, 2019, 35(11):129-135.
ZHOU K N, ZHENG J, OU S Y, et al.Effect of 3-O-caffeoylquinic acid on 5-hydroxymethylfurfural formation and color in dried fruits[J].Food ＆ Machinery, 2019, 35(11):129-135.
[25] WANG M Y, ZHAO F M, PENG H Y, et al.Investigation on the morphological protective effect of 5- hydroxymethylfurfural extracted from wine- processed fructus corni on human L02 hepatocytes[J].Journal of Ethnopharmacology,2010,130(2):424-428.
[26] ULBRICHT R J, NORTHUP S J, THOMAS J A.A review of 5- hydroxymethylfurfural (HMF) in parenteral solutions[J].Fundamental and Applied Toxicology,1984,4(5):843-853.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司