食品与发酵工业 >

2026 , Vol. 52 >Issue 8: 103 - 112

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036063

研究报告

超声波预处理对海棠果片热风干燥微观结构及品质的影响

  • 曹世英 ,
  • 张乐道 ,
  • 王国泽 ,
  • 程立坤 ,
  • 卢俊
展开
  • (内蒙古科技大学 生命科学与技术学院,内蒙古 包头,014010)
第一作者:硕士研究生(张乐道副教授为通信作者,E-mail:nmzld2005@126.com)

收稿日期: 2023-05-08

  修回日期: 2023-07-13

  网络出版日期: 2026-05-07

基金资助

国家自然科学基金青年科学基金项目(52006109)

收起

Effect of ultrasonic pretreatment on microstructure and quality of hot-air dried begonia fruit (Calophyllum inophyllum L.)

  • CAO Shiying ,
  • ZHANG Ledao ,
  • WANG Guoze ,
  • CHENG Likun ,
  • LU Jun
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  • (School of Life Science and Technology, Inner Mongolia University of Science and Technology, Baotou 014010, China)

Received date: 2023-05-08

  Revised date: 2023-07-13

  Online published: 2026-05-07

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摘要

为了进一步明确超声预处理技术对海棠果及其热风干燥的作用效果,该文研究了超声功率(192~480 W)和超声时间(15~60 min)对海棠果片中热风干燥过程中干燥特性、质构特性、收缩率和微观结构的影响。结果表明,超声预处理在海棠果片内部产生微观通道和褶皱,从而改变了海棠果片内部的水分状态和分布,加速了热风干燥阶段水分的迁移和去除,使热风干燥速率提高了19.17%～391.23%。此外,超声预处理对海棠果片干燥后的收缩率影响较小,但是降低了干燥后样品的硬度和脆度(P＜0.05)。微观结构中各细胞结构参数比与水分比之间具有线性相关性,可以用数学模型预测在超声预处理热风干燥过程中海棠果细胞结构随含水率的变化情况。综合分析,超声功率288 W作用30 min的预处理条件能得到品质较佳的海棠果片,研究结果可为控制超声预处理技术在海棠果热风干燥条件下建立干燥过程中的数学模型提供理论依据。

关键词： 海棠果; 超声; 微观组织; 品质; 热风干燥

本文引用格式

曹世英 , 张乐道 , 王国泽 , 程立坤 , 卢俊 . 超声波预处理对海棠果片热风干燥微观结构及品质的影响[J]. 食品与发酵工业, 2026 , 52(8) : 103 -112 . DOI: 10.13995/j.cnki.11-1802/ts.036063

Abstract

Drying is one of the most commonly used food processing methods.It can prolong the shelf life by reducing water activity and inhibiting quality degradation caused by microbial and enzymatic reactions.To further clarify the effect of ultrasonic pretreatment on the hot-air dried begonia fruit, the effects of ultrasonic power of 192 to 480 W and ultrasonic time of 15 to 60 min on the drying characteristics, texture characteristics, shrinkage, and microstructure of begonia fruit slices during hot-air drying were studied.Results showed that the ultrasonic pretreatment produced microscopic channels and folds, which changed the water state and distribution, accelerated the migration and removal of water at the hot air drying stage, and increased the hot air drying rate by 19.17% to 391.23%.Ultrasonic pretreatment had no significant effect on the shrinkage rate of dried plum-leaf crab slices but reduced their hardness and brittleness (P<0.05).There was a linear correlation between the ratio of each cell structure parameter and the water ratio in the microstructure.The mathematical model could be used to predict the change in the cell structure of plum-leaf crabs with water content in the process of hot air drying by ultrasonic pretreatment.According to the comprehensive analysis, under the condition of pretreatment with ultrasonic power of 288 W for 30 min, a better shape of plum-leaf crab slices could be obtained.The research results can provide a theoretical basis for the control of ultrasonic pretreatment technology to establish the mathematical model of the drying process of plum-leaf crabs under the condition of hot air drying.

Key words： plum-leaf crab; ultrasound; microstructure; quality; hot-air drying

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