食品与发酵工业 >

2026 , Vol. 52 >Issue 11: 299 - 309

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044004

研究报告

等离子体处理结合热泵干燥对枣片干燥特性及品质的影响

  • 田非凡 ,
  • 许铭强 ,
  • 张健 ,
  • 缪瑞茵 ,
  • 王瑞珠 ,
  • 陈恺
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  • 1(新疆农业大学 食品科学与药学学院, 新疆 乌鲁木齐, 830052)
    2(新疆维吾尔自治区农业科学院农产品加工研究所, 新疆主要农副产品精深加工工程技术研究中心, 新疆 乌鲁木齐, 830091)
第一作者:硕士研究生(陈恺正高级实验师和许铭强研究员为通信作者,E-mail:420088450@qq.com;xmq2046@hotmail.com)

收稿日期: 2025-07-22

  修回日期: 2025-10-25

  网络出版日期: 2026-06-24

基金资助

新疆自治区重大专项(2023A02010-3);新疆红枣产业技术体系专项资金项目(XJLGCYJSTX02)

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The influence of plasma treatment combined with heat pump drying on the drying characteristics and quality of jujube slices

  • TIAN Feifan ,
  • XU Mingqiang ,
  • ZHANG Jian ,
  • MIAO Ruiyin ,
  • WANG Ruizhu ,
  • CHEN Kai
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  • 1(College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China)
    2(Institute of Agricultural Products Processing, Xinjiang Academy of Agricultural Sciences, Xinjiang Key Laboratory of Deep Processing Technology for Major Agricultural and Sideline Products, Urumqi 830091, China)

Received date: 2025-07-22

  Revised date: 2025-10-25

  Online published: 2026-06-24

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摘要

为探究等离子体处理时间及热泵干燥温度对枣片干燥特性及品质的影响。该研究采用常压射流等离子体(atmospheric pressure plasma jet, APPJ)对枣片进行预处理(0、2、5、8 s)后,分别在不同温度(40、50、60 ℃)下进行热泵干燥。分析不同等离子体处理时间、干燥温度对枣片干燥特性、小分子糖含量、总酚、总黄酮、质构特性和色泽的影响,并通过建立模糊数学感官评价模型来验证其接受程度。结果表明,等离子体处理后的热泵干燥用时较短,APPJ5s-60 ℃与APPJ0s-60 ℃相比干燥时间减少最多(减少20%),扫描电镜下观测到等离子体处理后,枣片表面刻蚀呈现较大的孔洞,形成新的水分递送通道,更利于水分的逸失,从而提高干燥速率。通过拟合4种常用的干燥经验模型(Page、Logarithmic、Verma model和Wang and Singh)发现,Page模型可以准确描述40 ℃ 和60 ℃干燥枣片的水分变化规律,Logarithmic模型对50 ℃干燥枣片的拟合更好。等离子体处理可以影响枣片内的小分子糖、总酚、总黄酮含量。较APPJ0s-50 ℃处理,APPJ5s-50 ℃中小分子糖总含量提高1.73%、总酚含量增加11.92%、总黄酮含量增加4.24%。此外,等离子体处理会使枣片产生复杂的孔隙结构,提高枣片的脆度和咀嚼度,改善枣片的质构特性,经所构建的模糊感官数学模型计算,等离子体处理后枣片的综合评价得分升高,APPJ5s-50 ℃组评分最高为91.96。综上所述,等离子体处理可以通过改变枣片的表面结构,加快枣片的干燥进程,进而直接减少其在干燥中的热反应时间,提高干燥速率,保留营养品;APPJ5s-50 ℃组可以保持枣片的原有品质,模糊数学感官综合评价得分最高,易被消费者接受。

关键词： 等离子体; 热泵干燥; 枣片; 干燥特性; 模糊数学感官评价

本文引用格式

田非凡 , 许铭强 , 张健 , 缪瑞茵 , 王瑞珠 , 陈恺 . 等离子体处理结合热泵干燥对枣片干燥特性及品质的影响[J]. 食品与发酵工业, 2026 , 52(11) : 299 -309 . DOI: 10.13995/j.cnki.11-1802/ts.044004

Abstract

To investigate the effects of plasma treatment time and heat pump drying temperature on the drying characteristics and quality of jujube slices, this study employed atmospheric pressure plasma jet (APPJ) to pretreat jujube slices (0, 2, 5, and 8 s), followed by heat pump drying at different temperatures (40, 50, and 60 ℃).The effects of different plasma treatment times and drying temperatures on the drying characteristics, small-molecule sugar content, total phenols, total flavonoids, texture properties, and color of jujube slices were analyzed.A fuzzy mathematical sensory evaluation model was established to validate their acceptability.The results showed that heat pump drying after plasma treatment required less time.The APPJ5s-60 ℃ group exhibited the greatest reduction in drying time compared to APPJ0s-60 ℃ (20% decrease).Scanning electron microscope observations revealed that plasma treatment etched the surface of jujube slices, creating larger pores and forming new moisture transport channels, which facilitated water loss and directly improved the drying rate.By fitting four commonly used empirical drying models (Page, Logarithmic, Verma model, and Wang and Singh), it was found that the Page model accurately described the moisture change of jujube slices dried at 40 ℃ and 60 ℃, while the Logarithmic model provided a better fit for those dried at 50 ℃.Plasma treatment also influenced the content of small-molecule sugars, total phenols, and total flavonoids in jujube slices.Compared with APPJ0s-50 ℃, the APPJ5s-50 ℃ group showed a 1.73% increase in total small-molecule sugar content, an 11.92% increase in total phenols, and a 4.24% increase in total flavonoids.Additionally, plasma treatment created a complex pore structure in the jujube slices, enhancing their crispness and chewiness, thereby improving their texture properties.Based on the constructed fuzzy sensory mathematical model, the comprehensive evaluation scores of plasma-treated jujube slices increased, with the APPJ5s-50 ℃ group scoring the highest at 91.96.In conclusion, plasma treatment can alter the surface structure of jujube slices, accelerating the drying process and directly reducing thermal reaction time during drying, thereby improving drying efficiency and the retention of nutritional quality.The APPJ5s-50 ℃ group preserved the original quality of jujube slices and achieved the highest fuzzy mathematical sensory evaluation score, making it more acceptable to consumers.

Key words： atmospheric pressure plasma jet (APPJ); heat pump drying; jujube slices; drying characteristics; fuzzy mathematics-based sensory evaluation

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