食品与发酵工业 >

2024 , Vol. 50 >Issue 5: 199 - 207

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034145

研究报告

咖啡豆红外喷动床干燥对其粉末物性品质、干燥能耗及挥发性成分的影响

  • 余祖艳 ,
  • 任广跃 ,
  • 许韩山 ,
  • 段续 ,
  • 李琳琳 ,
  • 岳燕霞 ,
  • 樊小静 ,
  • 王喆
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  • 1(河南科技大学 食品与生物工程学院,河南 洛阳,471000)
    2(粮食储藏安全河南省协同创新中心,河南 郑州,450001)
    3(杭州市临平区质量计量监测中心,浙江 杭州,311199)
    4(漯河食品职业学院 食品工程系,河南 漯河,462300)
第一作者：硕士研究生(任广跃教授为通信作者,E-mail:guangyueyao@163.com)

收稿日期: 2022-10-29

  修回日期: 2022-12-13

  网络出版日期: 2024-04-09

基金资助

河南省引进国外智力专项(外国专家项目)计划项目(HNGD2021040);河南省科技攻关项目(222102520011);河南省高等学校重点科研项目(22A550005)

收起

Effects of infrared-assisted spouted bed drying on physical properties, drying energy consumption, and volatile components of coffee beans powder

  • YU Zuyan ,
  • REN Guangyue ,
  • XU Hanshan ,
  • DUAN Xu ,
  • LI Linlin ,
  • YUE Yanxia ,
  • FAN Xiaojing ,
  • WANG Zhe
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  • 1(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China)
    2(Henan Provincial Collaborative Innovation Center for Food Storage Security, Zhengzhou 450001, China)
    3(Linping District, Hangzhou of Supervising Testing Center for Quality and Meterology, Hangzhou 311199, China)
    4(Department of Food Engineering, Luohe Food Vocational College, Luohe 462300, China)

Received date: 2022-10-29

  Revised date: 2022-12-13

  Online published: 2024-04-09

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摘要

为获得高品质干燥咖啡豆,采用红外喷动床组合干燥技术对咖啡豆进行干燥处理,研究不同进口温度和进口风速对咖啡粉色泽、堆积密度、休止角、得粉率、持水能力和水溶性指数、微观结构、干燥能耗及挥发性成分的影响。结果表明,提高进口温度和进口风速可以加快干燥速率,缩短干燥时间,降低干燥能耗。采用顶空固相微萃取-气相色谱质谱联用共检测出7大类(酸类、酯类、醛类、醇类、酮类、杂环类及其他类)挥发性化合物,其中酸类、酯类、醇类、杂环类4类为咖啡豆主要挥发性化合物且含量较高。综合对比得出最佳干燥条件为进口温度75 ℃,进口风速7.5 m/s,在此条件下,L*值和堆积密度取得最大值,分别为106.59和0.65 g/mL,休止角取得最小值36.87°,得粉率、持水能力和水溶性指数取得最大值,分别为43.43%、5.4 g/g和41.27%,干燥能耗取得最小值336.53 kJ/g,形态结构保存较为完整,壁面光滑平整,检测到的挥发性成分种类最高达70种,含量为38 487.028 49 ng/g(以干基计),咖啡豆综合品质最佳。该研究可为红外喷动床干燥技术在咖啡豆干燥加工及工业化生产中的应用提供参考。

关键词： 红外喷动床干燥; 生咖啡豆; 物性品质; 挥发性成分; 顶空固相微萃取-气相色谱质谱联用

本文引用格式

余祖艳 , 任广跃 , 许韩山 , 段续 , 李琳琳 , 岳燕霞 , 樊小静 , 王喆 . 咖啡豆红外喷动床干燥对其粉末物性品质、干燥能耗及挥发性成分的影响[J]. 食品与发酵工业, 2024 , 50(5) : 199 -207 . DOI: 10.13995/j.cnki.11-1802/ts.034145

Abstract

To obtain high-quality dried coffee beans, the combined drying technology of an infrared-assisted spouted bed was used to dry coffee beans, and the effects of different inlet temperatures and inlet air speeds on coffee powder color, bulk density, rest angle, powder yield, water holding capacity and water solubility index, microstructure, drying energy consumption, and volatile components were investigated.Results showed that increasing the inlet temperatures and inlet air speeds could accelerate the drying rate, shorten the drying time, and reduce the drying energy consumption.Seven categories of volatile compounds (acids, esters, aldehydes, alcohols, ketones, heterocycles, and others) were detected by headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME/GC-MS), among them, acids, esters, alcohols, and heterocycles were the main volatile compounds of coffee beans with high content.By comprehensive comparison, the optimum drying conditions were that the inlet temperature was 75 ℃ and the inlet air speed was 7.5 m/s.Under these conditions, the maximum values of L* and bulk density were 106.59 and 0.65 g/mL, respectively, the minimum value of rest angle was 36.87°, the maximum values of powder yield, water holding capacity and water solubility index were 43.43%, 5.4 g/g, and 41.27%, respectively, the minimum value of drying energy consumption was 336.53 kJ/g, the cell structure was preserved, the wall surface was smooth and flat, the highest number of volatile components detected was 70, and the content was 38 487.028 49 ng/g DW.The comprehensive quality of coffee beans was the best.This study could provide a reference for the application of infrared-assisted spouted bed drying technology in the drying and processing of coffee beans and industrial production.

Key words： infrared-assisted spouted bed drying; green coffee beans; physical properties; volatile components; HS-SPME/GC-MS

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