研究报告

不同预处理对西兰花粉干燥动力学和物化性质的影响

  • 于群 ,
  • 范柳萍 ,
  • 沈选举
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  • 1(江南大学 食品学院,江苏 无锡,214122)
    2(浙江优食环境科技有限公司,浙江 宁波,315336)
第一作者:博士,副研究员(范柳萍教授为通信作者,E-mail:fanliuping@jiangnan.edu.cn)

收稿日期: 2024-08-16

  修回日期: 2025-01-13

  网络出版日期: 2025-10-16

基金资助

国家自然科学基金青年项目(32202026);2023年度宁波市第一批重大科技攻关暨“揭榜挂帅”项目

Effect of thermal pretreatments on drying kinetics and physico-chemical properties of broccoli powder

  • YU Qun ,
  • FAN Liuping ,
  • SHEN Xuanju
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  • 1(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
    2(Zhejiang Excellent Food Environmental Technology Co.Ltd., Ningbo 315336, China)

Received date: 2024-08-16

  Revised date: 2025-01-13

  Online published: 2025-10-16

摘要

分别采用微波(microwave,MT)、蒸汽漂烫(steam blanching,SBT)和热水漂烫(water blanching,WBT)处理西兰花花和茎,并对其热风干燥过程中的干燥动力学模型和理化性质进行了研究。结果表明,MT、SBT和WBT显著缩短了干燥平衡时间,提高了干燥速率和有效水分扩散率;Page模型与实验数据吻合较好,可以较好地预测西兰花粉的干燥过程;SBT对西兰花的绿色保护具有重要作用。然而,由于黑芥子酶的失活,热处理对萝卜硫素的转化未显示出积极作用;此外,SBT-F样品的总多酚含量(尤其是丁香酸、芦丁和槲皮素)增加了48%。相关性分析进一步证实,西兰花不同部位中的酚类化合物对西兰花干燥后的影响不同。该文的研究结果为西兰花粉末的开发和进一步利用提供了一定的科学和理论依据。

本文引用格式

于群 , 范柳萍 , 沈选举 . 不同预处理对西兰花粉干燥动力学和物化性质的影响[J]. 食品与发酵工业, 2025 , 51(18) : 28 -37 . DOI: 10.13995/j.cnki.11-1802/ts.040774

Abstract

As representative thermal pretreatments, microwave (MT), steam blanching (SBT), and water blanching (WBT) prior to hot air drying were used to study the drying characteristics and physicochemical properties of broccoli flower and stem, respectively.MT, SBT, and WBT significantly decreased the equilibrium time and enhanced the drying rate and effective moisture diffusivity.Page model was well fit the experimental data to predict the drying process of broccoli powder.SBT had significant roles in protecting the greenness of broccoli.However, thermal pretreatments did not show positive roles in the conversion of glucoraphanin-sulforaphane due to the inactivation of myrosinase.Furthermore, the total polyphenols contents (especially syringic acid, rutin, and quercetin) of SBT-F sample increased by 48%.PCA revealed the homodromous influence of MT and SBT based on the physicochemical properties of broccoli flower.Correlation analysis further confirmed that the phenolic compounds in different parts of broccoli had different effects on the drying of broccoli.The results of this study provided some scientific and theoretical basis for the development and utilization of broccoli powder

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