食品与发酵工业 >

2024 , Vol. 50 >Issue 4: 133 - 142

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033765

研究报告

热风-红外分段组合干燥对带壳鲜花生品质的影响

  • 宁阳阳 ,
  • 朱文学 ,
  • 白喜婷 ,
  • 罗磊 ,
  • 司梦佳
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  • 1(河南科技大学 食品与生物工程学院,河南 洛阳,471023)
    2(农产品干燥技术与装备河南省工程技术研究中心,河南 洛阳,471023)
第一作者:硕士研究生(朱文学教授为通信作者,E-mail:zhewenxue67@126.com)

收稿日期: 2022-09-28

  修回日期: 2022-12-09

  网络出版日期: 2024-03-15

基金资助

河南省高校科技创新团队支持计划(17IRTSTHN016)

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Effect of sequential hot air-infrared drying on quality of fresh shelled peanuts

  • NING Yangyang ,
  • ZHU Wenxue ,
  • BAI Xiting ,
  • LUO Lei ,
  • SI Mengjia
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  • 1(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China)
    2(Agricultural Product Drying Technology and Equipment of Henan Engineering Technology Research Center, Luoyang 471023, China)

Received date: 2022-09-28

  Revised date: 2022-12-09

  Online published: 2024-03-15

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摘要

为探究更为高效的带壳鲜花生干燥方法,比较不同干燥方式(热风干燥、红外干燥、热风-红外分段组合干燥)对带壳鲜花生干燥特性的影响,研究不同条件下热风-红外分段组合干燥带壳鲜花生的干燥与品质,并以单一热风干燥及单一红外干燥为对比,对干燥后花生的微观结构、硬度、色泽、脂肪酸组成及花生的蛋白结构进行分析。结果表明,热风干燥所需时间最长,热风-红外分段组合干燥次之,红外干燥所需时间最短;相同条件下,转换含水率及干燥温度越高,热风-红外分段组合干燥时间越短;与单一热风干燥及单一红外干燥相比:热风-红外分段组合干燥时间较热风干燥缩短62.5%,干燥能耗节约70.27%,与红外干燥相似;花生仁色泽及硬度更接近新鲜花生;不饱和脂肪酸含量显著提高(P<0.05);干燥条件的不同导致花生蛋白二级结构相对含量有变化。热风-红外分段组合干燥带壳鲜花生方法可行,且花生品质优于单一热风干燥及单一红外干燥。

关键词： 带壳鲜花生; 热风-红外分段干燥; 品质

本文引用格式

宁阳阳 , 朱文学 , 白喜婷 , 罗磊 , 司梦佳 . 热风-红外分段组合干燥对带壳鲜花生品质的影响[J]. 食品与发酵工业, 2024 , 50(4) : 133 -142 . DOI: 10.13995/j.cnki.11-1802/ts.033765

Abstract

To explore the more efficient drying method of fresh shelled peanuts, the effects of different drying methods (hot air drying, infrared drying, and sequential hot air-infrared drying) on the drying characteristics of fresh shelled peanuts were compared, the drying and quality characteristics of sequential hot air-infrared drying of fresh shelled peanuts under different conditions were studied, and the microstructure, hardness, color, fatty acid composition, and protein structure of peanuts after sequential hot air-infrared drying were analyzed compared with hot air drying and infrared drying. Results showed that the hot air drying took the longest time, followed by the sequential hot air-infrared drying, and the infrared drying time was the shortest. Under the same conditions, the higher the conversion moisture content and drying temperature, the shorter the sequential hot air-infrared drying time. Compared with hot air drying and infrared drying, the sequential hot air-infrared drying time was 62.5% shorter than that of hot air drying, and the drying energy consumption was saved by 70.27%. The sequential hot air-infrared drying time and drying energy consumption were similar to that of infrared drying. The color and hardness of peanut kernels were closer to fresh peanuts. The unsaturated fatty acid content was significantly improved (P<0.05). Different drying conditions led to changes in the relative content of peanut protein secondary structure. The sequential hot air-infrared drying method of fresh shelled peanuts is feasible, and the peanut quality is better than that of hot air drying and infrared drying.

Key words： shelled flowers; sequential hot air-infrared drying; quality

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