以黑麦挂面为对象,采用微波间歇干燥方法,研究不同微波功率、装载量和面条厚度对黑麦挂面干燥特性和有效水分扩散系数的影响,通过SPSS软件对5种干燥动力学模型进行拟合,得到黑麦挂面间歇微波干燥动力学模型,并对微波干燥黑麦挂面进行品质评价。结果表明,黑麦挂面微波间歇干燥主要表现为降速干燥,微波功率越大、装载量越小、挂面厚度越薄,干燥速度越快,干燥用时越短;干燥中有效水分扩散系数为1.180 39×10-11~2.967 02×10-11m2/s,并随着微波功率和挂面厚度的增加而增大,随着装载量的增加而减小;通过模型拟合发现,Logarithmic模型是黑麦挂面间歇微波干燥的最佳模型,R2最大,χ2和均方根误差最小,可有效描述黑麦挂面微波干燥时水分的变化过程;微波干燥黑麦挂面色泽较好,黑红发亮,抗弯曲特性高,熟断条率为0,蒸煮损失率为7.70%,质构特性良好,具有商品价值。该研究为微波技术在挂面生产的应用提供理论依据。
[1] 张慧. 黑麦的营养特性及黑麦面包的制作研究[D].郑州:河南工业大学, 2014.
ZHANG H.Rye nutrition characteristics and the research of the rye bread[D].Zhengzhou:Henan University of Technology, 2014.
[2] 周明, 黎冬明, 郑国栋, 等.黑麦面条工艺优化及质构特性的研究[J].食品科技, 2016, 41(1):121-124.
ZHOU M, LI D M, ZHENG G D, et al.Processing optimization and texture properties of noodle with rye[J].Food Science and Technology, 2016, 41(1):121-124.
[3] WEI Z Z, DUAN Z H, TANG X X, et al.Effects of microwave drying on nutrient component and antioxidant activity of persimmon slices[J].Journal of Food Measurement and Characterization, 2022, 16(2):1744-1753.
[4] 唐小闲, 汤泉, 段振华, 等.微波间歇干燥与热风干燥对马蹄淀粉特性的影响[J].食品研究与开发, 2018, 39(7):71-75.
TANG X X, TANG Q, DUAN Z H, et al.Studies on the characteristics of intermittent microwave drying and hot air drying of water chestnut starch[J].Food Research and Development, 2018, 39(7):71-75.
[5] 覃焱婷, 段振华, 韦珍珍, 等.微波功率对月柿果片微波间歇干燥中水分迁移及品质的影响[J].食品与机械, 2021, 37(10):1-5; 78.
QIN Y T, DUAN Z H, WEI Z Z, et al.Effects of microwave power on moisture migration and quality of persimmon slices during microwave intermittent drying[J].Food & Machinery, 2021, 37(10):1-5; 78.
[6] 徐一凡, 汪卿卿, 吴绍珍, 等.微波间歇干燥对山核桃干燥特性及品质影响[J].浙江农业科学, 2022, 63(9):2107-2112.
XU Y F, WANG Q Q, WU S Z, et al.Effect of microwave intermittent drying on drying characteristics and quality of carya cathayensis[J].Zhejiang Agricultural Sciences, 2022, 63(9):2107-2112.
[7] 周思云, 段振华, 覃焱婷, 等.芋圆的微波间歇干燥工艺研究[J].食品研究与开发, 2021, 42(24):59-67.
ZHOU S Y, DUAN Z H, QIN Y T, et al.Study on microwave intermittent drying technology of taro rounds[J].Food Research and Development, 2021, 42(24):59-67.
[8] 张黎骅, 武莉峰, 党鑫凯, 等.鲜切高山野山药片微波间歇干燥特性研究[J].食品与机械, 2017, 33(1):39-44; 92.
ZHANG L H, WU L F, DANG X K, et al.Drying characteristics of intermittent microwave heated fresh-cut high mountain yam slice[J].Food & Machinery, 2017, 33(1):39-44; 92.
[9] 文静, 代建武, 张黎骅.苹果片微波间歇干燥特性及模型拟合[J].食品与发酵工业, 2019, 45(4):81-88.
WEN J, DAI J W, ZHANG L H.Microwave intermittent drying characteristics and model fitting for apple slices[J].Food and Fermentation Industries, 2019, 45(4):81-88.
[10] 农永红. 鲜姜片微波干燥特性及工艺优化研究[D].昆明:云南师范大学, 2023.
NONG Y H.Study on microwave drying characteristics and process optimization of fresh ginger slices[D].Kunming:Yunnan Normal University, 2023.
[11] 武亮, 张影全, 王振华, 等.挂面干燥特性与模型拟合研究[J].中国食品学报, 2019, 19(8):119-129.
WU L, ZHANG Y Q, WANG Z H, et al.Studies on drying characteristics and modelling of Chinese dried noodle[J].Journal of Chinese Institute of Food Science and Technology, 2019, 19(8):119-129.
[12] 肖亚冬, 吴海虹, 田震, 等.香葱叶片微波-热风联合干燥工艺优化及干燥动力学研究[J].农产品加工, 2023(14):6-12.
XIAO Y D, WU H H, TIAN Z, et al.Optimization of microwave combined hot-air drying process and drying dynamics model of chive leaf[J].Farm Products Processing, 2023(14):6-12.
[13] FALADE K O, SOLADEMI O J.Modelling of air drying of fresh and blanched sweet potato slices[J].International Journal of Food Science & Technology, 2010, 45(2):278-288.
[14] 王杰, 王晓建, 郑学玲.前、中、后路小麦粉挂面制作品质差异性分析[J].食品与发酵工业, 2023, 49(21):198-205.
WANG J, WANG X J, ZHENG X L.Analysis on quality difference of dried noodles made from front, middle, and rear road wheat flour[J].Food and Fermentation Industries, 2023, 49(21):198-205.
[15] 何瑾璇, 刘翀, 郑学玲.中高温干燥对发酵挂面品质的影响[J].现代食品科技, 2022, 38(10):227-234.
HE J X, LIU C, ZHENG X L.Effects of medium-high temperature drying on the quality of fermented dried noodles[J].Modern Food Science and Technology, 2022, 38(10):227-234.
[16] 甘婷, 易萍, 黄敏, 等.芒果微波干燥特性及数学模型研究[J].食品科技, 2024, 49(1):19-26.
GAN T, YI P, HUANG M, et al.Mango microwave drying characteristics and kinetic model analysis[J].Food Science and Technology, 2024, 49(1):19-26.
[17] 宋树杰, 王蒙.熟化紫薯片微波干燥特性及数学模型[J].食品与发酵工业, 2020, 46(2):85-93.
SONG S J, WANG M.Microwave drying characteristics and kinetic model of cooked purple sweet potato slice[J].Food and Fermentation Industries, 2020, 46(2):85-93.
[18] LEE D, SO J D, JUNG H M, et al.Microwave drying characteristics of squash slices[J].Korean Journal of Agricultural Science, 2018, 45(4):847-857.
[19] 武亮. 挂面干燥工艺模型与过程控制研究[D].北京:中国农业科学院, 2016.
WU L.Research on noodles drying model and drying process control[D].Beijing:Chinese Academy of Agricultural Sciences, 2016.
[20] INAZU T, IWASAKI K.Mathematical evaluation of effective moisture diffusivity in fresh Japanese noodles (udon) by regular regime theory[J].Journal of Food Science, 2000, 65(3):440-444.
[21] WAANANEN K M, OKOS M R.Effect of porosity on moisture diffusion during drying of pasta[J].Journal of Food Engineering, 1996, 28(2):121-137.
[22] 吴钊龙, 张小叶, 黄纪民, 等.黄精片间歇微波干燥特性及模型拟合[J].江苏农业科学, 2022, 50(15):156-162.
WU Z L, ZHANG X Y, HUANG J M, et al.Ntermittent microwave drying characteristics and model fitting of polygonatum sibiricum tablets[J].Jiangsu Agricultural Sciences, 2022, 50(15):156-162.
[23] 张梦超. 非油炸方便型马铃薯热干面的品质改良及其干燥特性研究[D].武汉:华中农业大学, 2019.
ZHANG M C.Study on the quality improvement and drying characteristics of non-fried instant potato hot dry noodles[D].Wuhan:Huazhong Agricultural University, 2019.