马铃薯超声强化冷风干燥及品质特性
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摘要
为探讨直触式超声对马铃薯冷风干燥的强化效应,利用超声-热泵式冷风干燥设备进行干燥实验,研究不同超声功率及冷风温度对马铃薯干燥过程、微观结构及主要营养成分的影响。结果表明:提高超声功率及干燥温度能够明显缩短马铃薯所需干燥时间,较低温度下的超声强化效果优于较高温度;马铃薯超声强化冷风干燥呈先恒速、后降速的干燥过程,表明该干燥过程由表面扩散控制转化为内部扩散控制;超声强化能够增大和增多物料表面的微细孔道,从而有利于水分传递;Weibull分布函数可很好地拟合马铃薯超声强化冷风干燥过程,利用该模型计算所得的估算水分扩散系数D_(cal)随着干燥温度和超声功率的升高而增大,表征干燥时间的尺度参数α则随着超声功率的升高而减小;冷风温度和超声功率对干燥产品的总酚、总黄酮、VC含量有显著影响(P<0.05),在冷风干燥过程中施加超声辅助处理有利于提高营养成分含量。利用层次分析法计算得到的优化参数为干燥温度10℃、超声功率48 W时,对应的总酚、总黄酮、VC含量分别为296、52、96 mg/100 g。因此,将超声强化技术用于马铃薯冷风干燥中能够显著缩短干燥时间并有效保护产品品质。
In order to investigate the enhancing effect of ultrasonic treatment on cold air drying of potato slices, an ultrasonic-assisted heat pump cold air dryer was applied to explore the influence of ultrasonic power and drying temperature on the drying process and the microstructure and several major nutritional components of dried potato slices. The results showed that the drying time was reduced significantly by increasing either ultrasonic power or drying temperature and that drying enhancement was more remarkable at a lower drying temperature than at a higher temperature. The drying rate initially remained constant and then declined during the ultrasonic-assisted drying process, indicating transformation from surface diffusion control to internal diffusion control. The application of ultrasonic treatment could enlarge the size and number of micro-channels on the material surface, being beneficial for moisture transfer. The Weibull distribution function could fit the drying process with high precision. The estimated value of moisture diffusion coefficient increased with increasing drying temperature and ultrasonic power, whereas the value of scale parameter α, characterizing the drying time,decreased with the increase in ultrasonic power. Both ultrasonic power and cold air temperature had significant effects on the contents of total phenols, total flavonoids and vitamin C in dried potato products(P < 0.05). It is clear that the application of ultrasonic treatment to cold air drying of potato slices can increase the contents of major nutritional components. The analytic hierarchy process was applied to obtain the optimal parameters as follows: drying temperature 10 ℃ and ultrasonic power 48 W, and the contents of total phenols, total flavonoids and vitamin C in dried potato slices prepared under these conditions were 296, 52 and 96 mg/100 g, respectively. Therefore, the application of ultrasonic treatment to the cold air drying process of potato slices can remarkably shorten the drying time and improve the product quality.
In order to investigate the enhancing effect of ultrasonic treatment on cold air drying of potato slices, an ultrasonic-assisted heat pump cold air dryer was applied to explore the influence of ultrasonic power and drying temperature on the drying process and the microstructure and several major nutritional components of dried potato slices. The results showed that the drying time was reduced significantly by increasing either ultrasonic power or drying temperature and that drying enhancement was more remarkable at a lower drying temperature than at a higher temperature. The drying rate initially remained constant and then declined during the ultrasonic-assisted drying process, indicating transformation from surface diffusion control to internal diffusion control. The application of ultrasonic treatment could enlarge the size and number of micro-channels on the material surface, being beneficial for moisture transfer. The Weibull distribution function could fit the drying process with high precision. The estimated value of moisture diffusion coefficient increased with increasing drying temperature and ultrasonic power, whereas the value of scale parameter α, characterizing the drying time,decreased with the increase in ultrasonic power. Both ultrasonic power and cold air temperature had significant effects on the contents of total phenols, total flavonoids and vitamin C in dried potato products(P < 0.05). It is clear that the application of ultrasonic treatment to cold air drying of potato slices can increase the contents of major nutritional components. The analytic hierarchy process was applied to obtain the optimal parameters as follows: drying temperature 10 ℃ and ultrasonic power 48 W, and the contents of total phenols, total flavonoids and vitamin C in dried potato slices prepared under these conditions were 296, 52 and 96 mg/100 g, respectively. Therefore, the application of ultrasonic treatment to the cold air drying process of potato slices can remarkably shorten the drying time and improve the product quality.
引文
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[9]LUCIO-JUAREZ J S,MOSCOSA-SANTILLAN M,GONZALEZ-GARCIA R,et al.Ultrasonic assisted pre-treatment method for enhancing mass transfer during the air-drying of habanero chili pepper[J].International Journal of Food Properties,2013,16(4):867-881.DOI:10.1080/10942912.2011.570468.
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[11]RODRíGUEZó,SANTACATALINA J V,SIMAL S,et al.Influence of power ultrasound application on drying kinetics of apple and its antioxidant and microstructural properties[J].Journal of Food Engineering,2014,129:21-29.DOI:10.1016/j.jfoodeng.2014.01.001.
[12]LIU Y,SUN Y,MIAO S,et al.Drying characteristic of ultrasound assisted hot air drying of Floslonicerae[J].Journal of Food Science and Technology,2015,52(8):4955-4964.DOI:10.1007/s13197-014-1612-3.
[13]TUFEKCI S,OZKAL S G.Enhancement of drying and rehydration characteristics of okra by ultrasound pre-treatment application[J].Heat and Mass Transfer,2017,53(7):2279-2286.DOI:10.1007/s00231-017-1983-x.
[14]LIU Y,SUN Y,YU H,et al.Hot air drying of purple-fleshed sweet potato with contact ultrasound assistance[J].Drying Technology,2017,35(5):564-576.DOI:10.1080/07373937.2016.1193867.
[15]KEK S P,CHIN N L,YUSOF Y A.Direct and indirect power ultrasoundassisted pre-osmotic treatments in convective drying of guavaslices[J].Food and Bioproducts Processing,2013,91(C4):495-506.DOI:10.1016/j.fbp.2013.05.003.
[16]DALGIC A C,PEKMEZ H,BELIBAGLI K B.Effect of drying methods on the moisture sorption isotherms and thermodynamic properties of mint leaves[J].Journal of Food Science and Technology,2012,49(4):439-449.DOI:10.1007/s13197-011-0302-7.
[17]CORZO O,BRACHO N,ALVAREZ C.Weibull model for thin-layer drying of mango slices at different maturity stages[J].Journal of Food Process and Preservation,2010,34(6):993-1008.DOI:10.1111/j.1745-4549.2009.00433.x.
[18]KIM D O,JEONG S W,LEE C Y.Antioxidant capacity of phenolic phytochemicals from various cultivars of plums[J].Food Chemistry,2003,81(3):321-326.DOI:10.1016/S0308-8146(02)00423-5.
[19]SUN L J,ZHANG J B,LU X Y,et al.Evaluation to the antioxidant activity of total flavonoids extract from persimmon(Diospyros kaki L.)leaves.Food and Chemical Toxicology,2011,49(10):2689-2696.DOI:10.1016/j.fct.2011.07.042.
[20]孙鹏,王宁,孙先锋.两种方法对苹果中维生素C含量测定的比较[J].湖北农业科学,2011,50(16):3386-3388.DOI:10.14088/j.cnki.issn0439-8114.2011.16.014.
[21]郭金玉,张忠彬,孙庆云.层次分析法的研究与应用[J].中国安全科学学报,2008,18(5):149-153.DOI:10.16265/j.cnki.issn1003-3033.2008.05.018.
[22]GENG Z Q,ZHAO S S,TAO G C,et al.Early warning modeling and analysis based on analytic hierarchy process integrated extreme learning machine(AHP-ELM):application to food safety[J].Food Control,2017,78:33-42.DOI:10.1016/j.foodcont.2017.02.045.
[23]WIKTOR A,SLEDZ M,NOWACKA M,et al.The influence of immersion and contact ultrasound treatment on selected properties of the apple tissue[J].Applied Acoustics,2016,103(2):136-142.DOI:10.1016/j.apacoust.2015.05.001.
[24]NOWACKA M,WIKTOR A,?LEDZ M,et al.Drying of ultrasound pretreated apple and its selected physical properties[J].Journal of Food Engineering,2012,113(3):427-433.DOI:10.1016/j.jfoodeng.2012.06.013.
[25]FAN Kai,ZHANG Min,MUJUMDAR A S.Application of airborne ultrasound in the convective drying of fruits and vegetables:a review[J].Ultrasonics Sonochemistry,2017,39(39):47-57.DOI:10.1016/j.ultsonch.2017.04.001.
[26]CáR C E L J A,G A R CíA-PéR E Z J V,R I E R A E,e t a l.Influence of high-intensity ultrasound on drying kinetics of persimmon[J].Drying Technology,2007,25(1):185-193.DOI:10.1080/07373930601161070.
[27]MUTHUPANDIAN A.Applications of ultrasound in food and bioprocessing[J].Ultrasonics Sonochemistry,2015,25(Suppl 1):17-23.DOI:10.1016/j.ultsonch.2014.08.012.
[28]CORZO O,BRACHO N,PEREIRA A,et al.Weibull distribution for modeling air drying of coroba slices[J].LWT-Food Science and Technology,2008,41(10):2023-2028.DOI:10.1016/j.lwt.2008.01.002.
[29]MARABI A,LIVINGS S,JACOBSON M.Normalized Weibull distribution for modeling rehydration of food particulates[J].European Food Research Technology,2003,217(4):311-318.DOI:10.1007/s00217-003-0719-y.
[30]VEGA-GáLVEZ A,AH-HEN K,CHACANA M,et al.Effect of temperature and air velocity on drying kinetics,antioxidant capacity,total phenolic content,colour,texture and microstructure of apple(var.Granny Smith)slices[J].Food Chemistry,2012,132(1):51-59.DOI:10.1016/j.foodchem.2011.10.029.
[31]ORDó?EZ-SANTOS L E,MARTíNEZ-GIRóN J,ARIAS-JARAMILLO M E.Effect of ultrasound treatment on visual color,vitamin C,total phenols,and carotenoids content in Cape gooseberry juice[J].Food Chemistry,2017,233:96-100.DOI:10.1016/j.foodchem.2017.04.114.
[32]SHI X F,CHU J Z,ZHANG Y F,et al.Nutritional and active ingredients of medicinal chrysanthemum flower heads affected by different drying methods[J].Industrial Crops and Products,2017,104:45-51.DOI:10.1016/j.indcrop.2017.04.021.
[33]ERNEST E A.Influence of hot-air,microwave-vacuum,and farinfrared catalytic drying on drying kinetics and quality of tomato slices[D].Zhenjiang:Jiangsu University,2013:38-58.
[34]GAMBOA-SANTOS J,CRISTINA S A,PEREZ-MATEOS M,et al.Vitamin C content and sensorial properties of dehydrated carrots blanched conventionally or by ultrasound[J].Food Chemistry,2013,136(2):782-788.DOI:10.1016/j.foodchem.2012.07.122.
[35]LóPEZ J,URIBE E,VEGAGALVEZ A,et al.Effect of air temperature on drying kinetics,vitamin C,antioxidant activity,total phenoliccontent,non-enzymatic browning and firmness of blueberries variety o’neil[J].Food and Bioprocess Technology,2010,3(5):772-777.DOI:10.1007/s11947-009-0306-8.
[36]SPíNOLA V,MENDES B,CAMARA J S,et al.Effect of time and temperature on vitamin C stability in horticultural extracts.UHPLC-PDA vs iodometric titration as analytical methods[J].LWT-Food Science and Technology,2013,50(2):489-495.DOI:10.1016/j.lwt.2012.08.020.
[2]木泰华,李鹏高.马铃薯中生物活性成分及其功能[J].食品科学,2016,37(19):269-276.DOI:10.7506/spkx1002-6630-201619045.
[3]FRIASA,CLEMENTE G,MULET A.Potato shrinkage during hot air drying[J].Food Science and Technology International,2010,16(4):337-341.DOI:10.1177/1082013210366967.
[4]FAISAL S,TABASSUM R,KUMAR V.Performance evaluation and process optimization of potato drying using hot air oven[J].Journal of Food Processing&Technology,2013,4(10):273-281.DOI:10.4172/2157-7110.1000273.
[5]BARBOSA A F,SABAA-SRURD F,MAIRJ G S,et al.Microbiological and sensory evaluation of jambu(Acmella oleracea L.)dried by cold air circulation[J].Food Science and Technology,2016,36(1):24-29.DOI:10.1590/1678-457X.6827.
[6]任广跃,刘军雷,刘文超,等.香椿芽热泵式冷风干燥模型及干燥品质[J].食品科学,2016,37(23):13-19.DOI:10.7506/spkx1002-6630-201623003.
[7]马先英,赵世明,洪滨,等.冷风及冷风与热风联合干燥海参效果的比较研究[J].大连海洋大学学报,2015,30(5):536-539.DOI:10.16535/j.cnki.dlhyxb.2015.05.016.
[8]陈子豪,王茂剑,张建,等.仿刺参冷风干制工艺优化及不同干制方式的比较[J].食品科学,2017,38(12):196-203.DOI:10.7506/spkx1002-6630-201712030.
[9]LUCIO-JUAREZ J S,MOSCOSA-SANTILLAN M,GONZALEZ-GARCIA R,et al.Ultrasonic assisted pre-treatment method for enhancing mass transfer during the air-drying of habanero chili pepper[J].International Journal of Food Properties,2013,16(4):867-881.DOI:10.1080/10942912.2011.570468.
[10]SABAREZ H T,GALLEGO-JUAREZ J A,RIERA E,et al.Ultrasonic-assisted convective drying of apple slices[J].Drying Technology,2012,30(9):989-997.DOI:10.1080/07373937.2012.677083.
[11]RODRíGUEZó,SANTACATALINA J V,SIMAL S,et al.Influence of power ultrasound application on drying kinetics of apple and its antioxidant and microstructural properties[J].Journal of Food Engineering,2014,129:21-29.DOI:10.1016/j.jfoodeng.2014.01.001.
[12]LIU Y,SUN Y,MIAO S,et al.Drying characteristic of ultrasound assisted hot air drying of Floslonicerae[J].Journal of Food Science and Technology,2015,52(8):4955-4964.DOI:10.1007/s13197-014-1612-3.
[13]TUFEKCI S,OZKAL S G.Enhancement of drying and rehydration characteristics of okra by ultrasound pre-treatment application[J].Heat and Mass Transfer,2017,53(7):2279-2286.DOI:10.1007/s00231-017-1983-x.
[14]LIU Y,SUN Y,YU H,et al.Hot air drying of purple-fleshed sweet potato with contact ultrasound assistance[J].Drying Technology,2017,35(5):564-576.DOI:10.1080/07373937.2016.1193867.
[15]KEK S P,CHIN N L,YUSOF Y A.Direct and indirect power ultrasoundassisted pre-osmotic treatments in convective drying of guavaslices[J].Food and Bioproducts Processing,2013,91(C4):495-506.DOI:10.1016/j.fbp.2013.05.003.
[16]DALGIC A C,PEKMEZ H,BELIBAGLI K B.Effect of drying methods on the moisture sorption isotherms and thermodynamic properties of mint leaves[J].Journal of Food Science and Technology,2012,49(4):439-449.DOI:10.1007/s13197-011-0302-7.
[17]CORZO O,BRACHO N,ALVAREZ C.Weibull model for thin-layer drying of mango slices at different maturity stages[J].Journal of Food Process and Preservation,2010,34(6):993-1008.DOI:10.1111/j.1745-4549.2009.00433.x.
[18]KIM D O,JEONG S W,LEE C Y.Antioxidant capacity of phenolic phytochemicals from various cultivars of plums[J].Food Chemistry,2003,81(3):321-326.DOI:10.1016/S0308-8146(02)00423-5.
[19]SUN L J,ZHANG J B,LU X Y,et al.Evaluation to the antioxidant activity of total flavonoids extract from persimmon(Diospyros kaki L.)leaves.Food and Chemical Toxicology,2011,49(10):2689-2696.DOI:10.1016/j.fct.2011.07.042.
[20]孙鹏,王宁,孙先锋.两种方法对苹果中维生素C含量测定的比较[J].湖北农业科学,2011,50(16):3386-3388.DOI:10.14088/j.cnki.issn0439-8114.2011.16.014.
[21]郭金玉,张忠彬,孙庆云.层次分析法的研究与应用[J].中国安全科学学报,2008,18(5):149-153.DOI:10.16265/j.cnki.issn1003-3033.2008.05.018.
[22]GENG Z Q,ZHAO S S,TAO G C,et al.Early warning modeling and analysis based on analytic hierarchy process integrated extreme learning machine(AHP-ELM):application to food safety[J].Food Control,2017,78:33-42.DOI:10.1016/j.foodcont.2017.02.045.
[23]WIKTOR A,SLEDZ M,NOWACKA M,et al.The influence of immersion and contact ultrasound treatment on selected properties of the apple tissue[J].Applied Acoustics,2016,103(2):136-142.DOI:10.1016/j.apacoust.2015.05.001.
[24]NOWACKA M,WIKTOR A,?LEDZ M,et al.Drying of ultrasound pretreated apple and its selected physical properties[J].Journal of Food Engineering,2012,113(3):427-433.DOI:10.1016/j.jfoodeng.2012.06.013.
[25]FAN Kai,ZHANG Min,MUJUMDAR A S.Application of airborne ultrasound in the convective drying of fruits and vegetables:a review[J].Ultrasonics Sonochemistry,2017,39(39):47-57.DOI:10.1016/j.ultsonch.2017.04.001.
[26]CáR C E L J A,G A R CíA-PéR E Z J V,R I E R A E,e t a l.Influence of high-intensity ultrasound on drying kinetics of persimmon[J].Drying Technology,2007,25(1):185-193.DOI:10.1080/07373930601161070.
[27]MUTHUPANDIAN A.Applications of ultrasound in food and bioprocessing[J].Ultrasonics Sonochemistry,2015,25(Suppl 1):17-23.DOI:10.1016/j.ultsonch.2014.08.012.
[28]CORZO O,BRACHO N,PEREIRA A,et al.Weibull distribution for modeling air drying of coroba slices[J].LWT-Food Science and Technology,2008,41(10):2023-2028.DOI:10.1016/j.lwt.2008.01.002.
[29]MARABI A,LIVINGS S,JACOBSON M.Normalized Weibull distribution for modeling rehydration of food particulates[J].European Food Research Technology,2003,217(4):311-318.DOI:10.1007/s00217-003-0719-y.
[30]VEGA-GáLVEZ A,AH-HEN K,CHACANA M,et al.Effect of temperature and air velocity on drying kinetics,antioxidant capacity,total phenolic content,colour,texture and microstructure of apple(var.Granny Smith)slices[J].Food Chemistry,2012,132(1):51-59.DOI:10.1016/j.foodchem.2011.10.029.
[31]ORDó?EZ-SANTOS L E,MARTíNEZ-GIRóN J,ARIAS-JARAMILLO M E.Effect of ultrasound treatment on visual color,vitamin C,total phenols,and carotenoids content in Cape gooseberry juice[J].Food Chemistry,2017,233:96-100.DOI:10.1016/j.foodchem.2017.04.114.
[32]SHI X F,CHU J Z,ZHANG Y F,et al.Nutritional and active ingredients of medicinal chrysanthemum flower heads affected by different drying methods[J].Industrial Crops and Products,2017,104:45-51.DOI:10.1016/j.indcrop.2017.04.021.
[33]ERNEST E A.Influence of hot-air,microwave-vacuum,and farinfrared catalytic drying on drying kinetics and quality of tomato slices[D].Zhenjiang:Jiangsu University,2013:38-58.
[34]GAMBOA-SANTOS J,CRISTINA S A,PEREZ-MATEOS M,et al.Vitamin C content and sensorial properties of dehydrated carrots blanched conventionally or by ultrasound[J].Food Chemistry,2013,136(2):782-788.DOI:10.1016/j.foodchem.2012.07.122.
[35]LóPEZ J,URIBE E,VEGAGALVEZ A,et al.Effect of air temperature on drying kinetics,vitamin C,antioxidant activity,total phenoliccontent,non-enzymatic browning and firmness of blueberries variety o’neil[J].Food and Bioprocess Technology,2010,3(5):772-777.DOI:10.1007/s11947-009-0306-8.
[36]SPíNOLA V,MENDES B,CAMARA J S,et al.Effect of time and temperature on vitamin C stability in horticultural extracts.UHPLC-PDA vs iodometric titration as analytical methods[J].LWT-Food Science and Technology,2013,50(2):489-495.DOI:10.1016/j.lwt.2012.08.020.