玛咖真空远红外干燥特性及品质特征研究
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摘要
实验采取真空远红外干燥技术对玛咖进行脱水处理,以提升其干制品品质,研究了不同干燥条件对玛咖真空远红外干燥特性及品质特征的影响;采用逐步回归分析构建了玛咖干制品的品质与干燥条件之间的数学模型。结果表明:降低干燥压强、提升辐射板温度均能降低干燥耗时,加快干燥速率,且红外辐射板温度对干燥速率的影响更为显著(P<0.05);降低红外辐射板温度和增加干燥压强均能提升玛咖干制品品质,但红外辐射板温度对品质特征影响更显著(P<0.05);Weibull分布函数能够准确描述(R~2>0.99)玛咖真空远红外干燥过程中水分比随时间的变化规律,不同干燥条件下玛咖真空远红外干燥Weibull分布函数的形状参数均小于1,整个干燥过程为降速干燥,主要受物料内部水分扩散的影响;玛咖真空远红外干燥有效水分扩散系数在(2.3684×10~(-12)~3.7283×10~(-12))m~2/s之间,且受辐射板温度影响更明显;逐步回归分析能够准确构建(R~2>0.99)玛咖干制品品质与干燥条件之间的数学模型。
The vacuum far-infrared drying technology was used to dehydrate maca to improve the quality of its dry products. The effects of different drying conditions on the drying and quality characteristics of maca vacuum far-infrared drying were studied and the mathematical model between the dry product quality and the dry condition of maca slice was constructed by stepwise regression analysis. The results showed that the drying time was reduced and the drying rate was accelerated by reducing the drying pressure and increasing the infrared radiant plate temperature, and the effect of infrared radiant plate temperature on the drying rate was more significant. Reducing the infrared radiant plate temperature and drying pressure can enhance the quality of maca slice dry products, but the infrared radiant plate temperature has a more significant effect on the quality characteristics. The Weibull distribution function can describe the change of moisture ratio in maca chips during vacuum far-infrared drying with high accuracy(R~2>0.99), the shape parameters of the Weibull distribution function of Maca vacuum far-infrared drying under different drying conditions were less than 1, and the drying process was mainly controlled by the internal water diffusion. The effective moisture diffusion coefficient of maca slice vacuum far-infrared drying is at the 10-12 m~2/s order of magnitude, which is in line with the range of the effective moisture diffusion coefficient of(2.3684×10~(-12)~3.7283×10~(-8))m~2/s in food materials, and the effective moisture diffusion coefficient is more obviously influenced by the infrared radiant plate temperature. Stepwise regression analysis can accurately build a mathematical model between dry quality and dry condition of maca slice(R~2>0.99).
The vacuum far-infrared drying technology was used to dehydrate maca to improve the quality of its dry products. The effects of different drying conditions on the drying and quality characteristics of maca vacuum far-infrared drying were studied and the mathematical model between the dry product quality and the dry condition of maca slice was constructed by stepwise regression analysis. The results showed that the drying time was reduced and the drying rate was accelerated by reducing the drying pressure and increasing the infrared radiant plate temperature, and the effect of infrared radiant plate temperature on the drying rate was more significant. Reducing the infrared radiant plate temperature and drying pressure can enhance the quality of maca slice dry products, but the infrared radiant plate temperature has a more significant effect on the quality characteristics. The Weibull distribution function can describe the change of moisture ratio in maca chips during vacuum far-infrared drying with high accuracy(R~2>0.99), the shape parameters of the Weibull distribution function of Maca vacuum far-infrared drying under different drying conditions were less than 1, and the drying process was mainly controlled by the internal water diffusion. The effective moisture diffusion coefficient of maca slice vacuum far-infrared drying is at the 10-12 m~2/s order of magnitude, which is in line with the range of the effective moisture diffusion coefficient of(2.3684×10~(-12)~3.7283×10~(-8))m~2/s in food materials, and the effective moisture diffusion coefficient is more obviously influenced by the infrared radiant plate temperature. Stepwise regression analysis can accurately build a mathematical model between dry quality and dry condition of maca slice(R~2>0.99).
引文
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[12] LIU Y, SUN Y, MI AO S, et al. Drying characteristics of ultrasound assisted hot air drying of Flos Lonicerae[J]. J Food Sci Technol,2015,52(8):4955-4964
[13]刘云宏,孙悦,王乐颜,等.超声波强化热风干燥梨片的干燥特性[J].食品科学,2015,36(9):1-6
[14] MANZOOR H,MUHAMMAD K,KHUSHWANT S,et al. Response of selected okra cultivars to Meloidogyne incognita[J]. Crop Protection,2016,82:1-6
[15]张卫鹏,高振江,肖红伟,等.基于Weibull函数不同干燥方式下的茯苓干燥特性[J].农业工程学报,2015,31(5):317-324
[16] SEREMET C L,BOTEZ E,NISTOR O V,et al.Effect of different drying methods on moistureratio and rehydration of pumpkin slices[J]. Food Chemistry,2016,195:104-109
[17] JEFFERSON L G C,ALICE M P B, MARILIA H, et al. The Influence of Ethanol on the Convective Drying of Unripe, Ripe, and Overripe Bananas[J]. Drying Technology,2012,30(8):817-826
[18] CHEMET F,HUM A Z,HHAN M K. Application of ultrasound in food technology:processing, preservation and extraction[J]. Ultrasonics Sonochemistry,2011,18(4):813-835
[19]段续,刘文超,任广跃,等.双孢菇微波冷冻干燥特性及干燥品质[J].农业工程学报,2016,32(12):295-302
[20]黄敬,朱文学,刘云宏,等.基于Weibull分布函数的百合真空远红外干燥过程模拟及应用[J].食品与机械,2017,33(5):71-76
[2]张弘,郑华,于连松,等.玛咖真空干燥特性及工艺参数优化[J].农业工程学报,2012,28(s1):267-272
[3]张慜,王玉川,等.食品高效优质干燥技术[M].南京:江苏凤凰科学技术出版社:1-2
[4]代春艳,鲁惠珍,蔡良辉,等.干燥技术对玛咖品质的影响[J].中国医药工业杂志,2016,47(6):702-705
[5]孙丽雯,刘倩,侯丽丽,等.真空远红外干燥对扇贝柱品质及结构的影响[J].农产品加工(学刊),2013,24:1-4
[6]刘云宏,李晓芳,苗帅,等.南瓜片超声-远红外辐射干燥特性及微观结构[J].农业工程学报,2016,32(10):277-286
[7]李晓芳,刘云宏,马丽婷,等.远红外辐射温度对金银花干燥特性及品质的影响[J].食品科学,2017,38(15):69-76
[8] Redman A L, Bailleres H, Perre P, et al. A relevant and robust vacuum-drying model applied to hardwoods[J].Wood Science&Technology,2017,51(4):701-719
[9] GB/T 5009.3-2016,食品中水分的测定[S]
[10] ANNIE D,CHANDRAMOULI V, ANTHONYSAMY S, et al. Freeze drying vs microwave drying-methods for synthesis of sinteractive thoria powders[J]. Journal of Nuclear Materials,2017,484:51-58
[11] LIU Y, WU J, MIAO S, et al. Effect of a Modified Atmosphere on Drying and Quality Characteristics ofCarrots[J]. Food&Bioprocess Technology,2014,9(7):2549-2559
[12] LIU Y, SUN Y, MI AO S, et al. Drying characteristics of ultrasound assisted hot air drying of Flos Lonicerae[J]. J Food Sci Technol,2015,52(8):4955-4964
[13]刘云宏,孙悦,王乐颜,等.超声波强化热风干燥梨片的干燥特性[J].食品科学,2015,36(9):1-6
[14] MANZOOR H,MUHAMMAD K,KHUSHWANT S,et al. Response of selected okra cultivars to Meloidogyne incognita[J]. Crop Protection,2016,82:1-6
[15]张卫鹏,高振江,肖红伟,等.基于Weibull函数不同干燥方式下的茯苓干燥特性[J].农业工程学报,2015,31(5):317-324
[16] SEREMET C L,BOTEZ E,NISTOR O V,et al.Effect of different drying methods on moistureratio and rehydration of pumpkin slices[J]. Food Chemistry,2016,195:104-109
[17] JEFFERSON L G C,ALICE M P B, MARILIA H, et al. The Influence of Ethanol on the Convective Drying of Unripe, Ripe, and Overripe Bananas[J]. Drying Technology,2012,30(8):817-826
[18] CHEMET F,HUM A Z,HHAN M K. Application of ultrasound in food technology:processing, preservation and extraction[J]. Ultrasonics Sonochemistry,2011,18(4):813-835
[19]段续,刘文超,任广跃,等.双孢菇微波冷冻干燥特性及干燥品质[J].农业工程学报,2016,32(12):295-302
[20]黄敬,朱文学,刘云宏,等.基于Weibull分布函数的百合真空远红外干燥过程模拟及应用[J].食品与机械,2017,33(5):71-76
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