食品与发酵工业 >

2025 , Vol. 51 >Issue 6: 257 - 263

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039775

研究报告

干燥条件对西兰花干燥特性及理化性质的影响

  • 张艮 ,
  • 牛坡 ,
  • 赖于树 ,
  • 喻耘 ,
  • 王攀 ,
  • 曹中华 ,
  • 周浪
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  • 1(重庆三峡学院 机械工程学院,重庆,404020)
    2(四川省农业机械科学研究院,四川,610066)
    3(重庆市农业科学院,重庆,404020)
第一作者：硕士研究生(牛坡副教授和王攀高级农艺师为共同通信作者,E-mail:niupo205@163.com)

收稿日期: 2024-05-06

  修回日期: 2024-05-15

  网络出版日期: 2025-04-14

基金资助

重庆三峡学院高层次人才科研启动费(2014/0903341)

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Effects of drying conditions on drying characteristics and physicochemical properties of broccoli

  • ZHANG Gen ,
  • NIU Po ,
  • LAI Yushu ,
  • YU Yun ,
  • WANG Pan ,
  • CAO Zhonghua ,
  • ZHOU Lang
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  • 1(School of Mechanical Engineering, Chongqing Three Gorges University, Chongqing 404020, China)
    2(Sichuan Agricultural Machinery Science Research Institute, Chengdu 610066, China)
    3(Chongqing Academy of Agricultural Sciences, Chongqing 404020, China)

Received date: 2024-05-06

  Revised date: 2024-05-15

  Online published: 2025-04-14

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摘要

该研究采用远红外干燥、热风干燥和真空干燥对西兰花进行干燥处理,研究不同温度(60、65、70、75、80 ℃)对西兰花干燥特性和理化性质的影响。结果表明,与真空干燥相比,远红外干燥和热风干燥下将西兰花干燥至终点时所需时间更短、干燥速率更快;干燥西兰花是一个从介质吸收能量实现脱水的非自发过程,且温度越高,有效水分扩散系数越大,活化能越低,越易干燥;8种数学模型拟合结果表明,Wang and Singh经验模型是描述西兰花干燥的最佳数学模型;干燥条件对西兰花色泽有显著影响,真空干燥时色泽保护效果更好;65 ℃热风干燥复水比(8.82±0.11)、膨胀力[(10.33±0.34) mL/g]最高;80 ℃热风干燥西兰花复水比(6.98±0.2)、膨胀力[(7.77±0.12) mL/g]最低。该研究为西兰花的加工、贮藏提供了参考价值。

关键词： 干燥条件; 西兰花; 干燥特性; 理化性质

本文引用格式

张艮 , 牛坡 , 赖于树 , 喻耘 , 王攀 , 曹中华 , 周浪 . 干燥条件对西兰花干燥特性及理化性质的影响[J]. 食品与发酵工业, 2025 , 51(6) : 257 -263 . DOI: 10.13995/j.cnki.11-1802/ts.039775

Abstract

Broccoli, known for its anti-cancer properties and rich nutrient content, was subjected to far-infrared drying, hot air drying, and vacuum drying in this study.The impact of different temperatures (60, 65, 70, 75, 80 ℃) on the drying characteristics, as well as the physical and chemical properties of broccoli, was investigated.Results revealed that far-infrared and hot-air drying methods required less time and had a faster drying rate compared to vacuum drying.The drying process of broccoli is energy-absorbing and non-spontaneous, with higher temperatures leading to a greater effective diffusion coefficient of water, lower activation energy, and easier drying.The Wang and Singh empirical model was found to be the most suitable mathematical model for describing the drying process of broccoli.Additionally, drying conditions have a notable influence on the color of broccoli, with vacuum drying showing better color protection effects.The rehydration ratio (8.82±0.11) and expansion force (10.33±0.34) were highest when hot air drying at 65 ℃, while the rehydration ratio for broccoli dried at 80 ℃ (6.98±0.2) and expansion force (7.77±0.12) were the lowest.This study provides a reference value for the processing and storage of broccoli.

Key words： drying conditions; broccoli; drying characteristics; physicochemical properties

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