Food and Fermentation Industries >

2022 , Vol. 48 >Issue 15: 267 - 272

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028466

Quality changes of silkworm pupa during heat pump drying based on low-field nuclear magnetic resonance

  • WU Zhaolong ,
  • HUANG Jimin ,
  • LIN Fang ,
  • LI Bingzheng ,
  • CHEN Zhenlin ,
  • HUANG Zhimin
Expand
  • 1(State Key Laboratory of Non-Food Biomass and Enzyme Technology, Guangxi Academy of Sciences, Nanning 530007, China)
    2(Guangxi Key Laboratory of Biorefinery, Guangxi Academy of Sciences, Nanning 530007, China)
    3(Nanning Zhongke Microwave Institute of Advanced Manufacturing Industrial Technology, Nanning 530007, China)
    4(Research Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China)

Received date: 2021-07-07

  Revised date: 2021-08-18

  Online published: 2022-09-02

Fold

Abstract

The changes of silkworm pupa quality index during heat pump heating were studied. Silkworm pupas were dried in a heat pump drier at 65 ℃. At different drying times, the moisture content, brittleness, hardness and brightness (L*) of silkworm pupas were measured, and their hydrogen proton images, transverse relaxation time (T2) and total peak areas of the T2 inversion spectrum (A2) were also investigated by low-field nuclear magnetic resonance (LF-NMR) technology. The results showed that there were three kinds of water states, bound water T21 (0-2 ms), immobilized water T22 (2-100 ms) and free water T23 (100-1 000 ms) in fresh silkworm pupa. In which the content bound water was the least. The second were non-flowing water and the freest water. As the drying time increased, the entire T2 inversion spectrum showed that all peaks gradually moved to the left, the total peak area decreased, and the peaks merge. The moisture content and hardness decreased significantly (P＜0.05), the brittleness increased significantly (P＜0.05), but L* values changed insignificantly (P＞0.05) as drying time increase. After drying for 240 min, the moisture content, brittleness, hardness and L* values were 7.79%、12.67 units、57.38 g and 68.02, respectively. The relation equations of A2 and moisture content, brittleness or hardness were established, respectively. High correlation coefficients (R2＞0.9) were found for all three equations, and the R2 values were 0.988 and 0.986 for relation equations of A2-moisture content and A2-hardness, respectively. It suggested that high quality dried silkworm pupas could be prepared by heat pump drying, and their moisture content and hardness during heat pump drying could be measured rapidly, accurately and non-destructively by LF-NMR technology.

Key words： silkworm pupa; heat pump drying; moisture; low-field nuclear magnetic resonance

Cite this article

WU Zhaolong , HUANG Jimin , LIN Fang , LI Bingzheng , CHEN Zhenlin , HUANG Zhimin . Quality changes of silkworm pupa during heat pump drying based on low-field nuclear magnetic resonance[J]. Food and Fermentation Industries, 2022 , 48(15) : 267 -272 . DOI: 10.13995/j.cnki.11-1802/ts.028466

References

[1] LONG X Y, ZHAO X, WANG W, et al.Protective effect of silkworm pupa oil on hydrochloric acid/ethanol-induced gastric ulcers[J].Journal of the Science of Food and Agriculture, 2019, 99(6):2 974-2 986.
[2] ZHANG Y, WANG J H, ZHU Z Y, et al.Identification and characterization of two novel antioxidant peptides from silkworm pupae protein hydrolysates[J].European Food Research and Technology, 2021, 247(2):343-352.
[3] ZHU L, ZHANG Y Q.Postoperative anti-adhesion ability of a novel carboxymethyl chitosan from silkworm pupa in a rat cecal abrasion model[J].Materials Science and Engineering:C, 2016, 61:387-395.
[4] LONGVAH T, MANGTHYA K, RAMULU P.Nutrient composition and protein quality evaluation of eri silkworm (Samia ricinii) prepupae and pupae[J].Food Chemistry, 2011, 128(2):400-403.
[5] WANG W, WANG N, LIU C Q, et al.Effect of silkworm pupae peptide on the fermentation and quality of yogurt[J].Journal of Food Processing and Preservation, 2017, 41(3):e12893.
[6] 陆春霞, 梁贵秋, 陆飞, 等.辐照对蚕蛹贮藏期品质特性的影响[J].食品科学, 2016, 37(4):249-254.
LU C X, LIANG G Q, LU F, et al.Effect of irradiation on quality characteristics of stored silkworm chrysalis[J].Food Science, 2016, 37(4):249-254.
[7] ZOU Y X, HU T G, SHI Y, et al.Silkworm pupae oil exerts hypercholesterolemic and antioxidant effects in high-cholesterol diet-fed rats[J].Journal of the Science of Food and Agriculture, 2017, 97(7):2 050-2 056.
[8] 吴钊龙, 林芳, 陈振林, 等.蚕蛹热泵干燥特性及其动力学模型研究[J].食品研究与开发, 2020, 41(18):1-6.
WU Z L, LIN F, CHEN Z L, et al.Heat pump drying characteristics and kinetic modeling of silkworm pupa[J].Food Research and Development, 2020, 41(18):1-6.
[9] 吴钊龙, 林芳, 陈振林, 等.蚕蛹变温压差膨化干燥特性及其动力学模型研究[J].食品科技, 2020, 45(10):88-95.
WU Z L, LIN F, CHEN Z L, et al.Drying characteristics and kinetic modeling of silkworm pupa by explosion puffing drying at variable temperatures and pressure difference[J].Food Science and Technology, 2020, 45(10):88-95.
[10] KAMPAGDEE M, POOMSA-AD N, WISET L.Model for drying of Eri silkworm pupae with microwave and hot air combination[J].The Journal of Microwave Power and Electromagnetic Energy:A Publication of the International Microwave Power Institute, 2020, 54(3):1-15.
[11] 吴海虹, 蔡盼盼, 卞欢, 等.不同干燥方式对蚕蛹挥发性风味成分的影响[J].江苏农业科学, 2017, 45(21):208-213.
WU H H, CAI P P, BIAN H, et al.Effects of different drying methods on volatile flavor components of silkworm chrysalis[J].Jiangsu Agricultural Sciences, 2017, 45(21):208-213.
[12] 陈衍男, 赵恒强, 卢丙, 等.基于低场核磁共振技术的不同干燥过程中光皮木瓜水分迁移规律研究[J].中草药, 2018, 49(17):4 022-4 028.
CHEN Y N, ZHAO H Q, LU B, et al.Analysis on moisture transfer laws of Chaenomeles sinensis during drying process based on low-field NMR[J].Chinese Traditional and Herbal Drugs, 2018, 49(17):4 022-4 028.
[13] 盖圣美, 游佳伟, 张雪娇, 等.利用低场核磁共振及成像技术鉴别注水肉糜[J].食品科学, 2020, 41(22):289-294.
GAI S M, YOU J W, ZHANG X J, et al.Discrimination of water-injected ground meat using low-field nuclear magnetic resonance and magnetic resonance imaging[J].Food Science, 2020, 41(22):289-294.
[14] 罗勇, 周雷, 田春香.低场核磁共振技术在食品检测中的多个应用研究[J].广东化工, 2020, 47(21):140-142.
LUO Y, ZHOU L, TIAN C X.Research on multiple applications of low field nuclear magnetic resonance technology in food inspection[J].Guangdong Chemical Industry, 2020, 47(21):140-142.
[15] 徐赛, 陆华忠, 丘广俊, 等.水果品质无损检测研究进展及应用现状[J].广东农业科学, 2020, 47(12):229-236.
XU S, LU H Z, QIU G J, et al.Research progress and application status of fruit quality nondestructive detection technology[J].Guangdong Agricultural Sciences, 2020, 47(12):229-236.
[16] MONAKHOVA Y B, KUBALLA T, TSCHIERSCH C, et al.Rapid NMR determination of inorganic cations in food matrices:Application to mineral water[J].Food Chemistry, 2017, 221:1 828-1 833.
[17] 陆春霞, 梁贵秋, 吴婧婧, 等.蚕蛹冻干食品加工技术及品质分析[J].食品与发酵科技, 2018, 54(2):113-115;123.
LU C X, LIANG G Q, WU J J, et al.Analysis of processing technology and quality of freeze-dried food in silkworm chrysalis[J].Food and Fermentation Sciences & Technology, 2018, 54(2):113-115;123.
[18] 盘喻颜, 段振华, 刘艳, 等.火龙果片微波间歇干燥特性及其动力学研究[J].食品与机械, 2019, 35(3):195-201.
PAN Y Y, DUAN Z H, LIU Y, et al.Research on properties and kinetic model of intermittent microwave drying to pitaya slices[J].Food & Machinery, 2019, 35(3):195-201.
[19] 崔满满. 干燥方法对甜瓜片干燥特性及品质影响的研究[D].乌鲁木齐:新疆农业大学, 2012.
CUI M M.Study on the drying methods to the drying characteristics and quality of melon pieces[D].Urumqi:Xinjiang Agricultural University, 2012.
[20] 吴钊龙, 林芳, 陈振林, 等.不同干燥方式对蚕蛹干制品品质的影响[J].保鲜与加工, 2021, 21(5):117-121.
WU Z L, LIN F, CHEN Z L, et al.Effect of different drying methods on the quality of dried silkworm pupa products[J].Storage and Process, 2021, 21(5):117-121.
[21] 盘喻颜. 两种果干加工工艺研究[D].大连:大连工业大学, 2019.
PAN Y Y.Research on the processing technologies of two dried fruits[D].Dalian:Dalian Polytechnic University, 2019.
[22] 吴政, 逄晓阳, 芦晶, 等.基于核磁共振技术分析奶酪在真空干燥中的水分迁移及货架期品质变化规律[J].中国乳品工业, 2020, 48(9):25-29;36.
WU Z, PANG X Y, LU J, et al.Using nuclear magnetic resonance to detect the cheese moisture transfer during vacuum drying and to assess the quality changes during the shelf life[J].China Dairy Industry, 2020, 48(9):25-29;36.
[23] 孙江丽, 李瑞, 朱洪梅.基于低场核磁的紫薯片真空冷冻干燥过程中水分变化[J].食品工业科技, 2021, 42(7):9-14.
SUN J L, LI R, ZHU H M.Water changes of purple sweet potato slices using low-field NMR during vacuum freeze drying[J].Science and Technology of Food Industry, 2021, 42(7):9-14.
[24] 谢小雷, 李侠, 张春晖, 等.牛肉干中红外-热风组合干燥工艺中水分迁移规律[J].农业工程学报, 2014, 30(14):322-330.
XIE X L, LI X, ZHANG C H, et al.Moisture mobility mechanism of beef jerky during combined mid-infrared and hot air drying[J].Transactions of the Chinese Society of Agricultural Engineering, 2014, 30(14):322-330.
[25] 薛广, 李敏, 关志强, 等.基于低场核磁共振的罗非鱼片微波真空干燥过程水分变化规律[J].广东海洋大学学报, 2020, 40(6):123-129.
XUE G, LI M, GUAN Z Q, et al.Moisture change of tilapia fillet in microwave vacuum drying process based on low-field nuclear magnetic resonance[J].Journal of Guangdong Ocean University, 2020, 40(6):123-129.
[26] 李定金, 段振华, 刘艳, 等.利用低场核磁共振技术研究调味山药片真空微波干燥过程中水分的变化规律[J].食品科学, 2019, 40(5):116-123.
LI D J, DUAN Z H, LIU Y, et al.Variation in water content during vacuum microwave drying of flavored yam chips process analyzed by low-field nuclear magnetic resonance imaging[J].Food Science, 2019, 40(5):116-123.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.