玛咖切片的微波真空干燥特性及品质特征
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摘要
为缩短玛咖切片干燥时间,提升干制品品质,实验采用微波真空干燥技术对玛咖切片进行脱水处理,研究了其在不同干燥条件下的干燥及品质特征;通过逐步回归分析构建了干制品品质与干燥条件之间的数学模型;利用加权综合评价对不同条件下玛咖微波真空干燥过程进行对比研究。结果表明:微波密度对干燥速率及产品品质的影响更为显著(p<0.05);Weibull分布函数能够高精度描述(R~2>0.99)玛咖切片微波真空干燥过程中水分比随时间的变化规律;玛咖切片微波真空干燥有效水分扩散系数在2.98×10~(-12)～5.08×10~(-12)m~2/s之间,且有效水分扩散系数受微波密度影响更明显;逐步回归分析能够准确构建(R~2>0.99)玛咖切片干制品品质与干燥条件之间的数学模型;当微波密度和干燥压强分别为1.5 W/g和300 Pa时,玛咖微波真空干燥过程综合评分值最高,该条件最适合应用于玛咖切片微波真空干燥。
In order to shorten the drying process of maca slices and improve the quality of dried products, microwave vacuum drying technology was used to dehydrate maca slices. The drying characteristics and quality of maca slices obtained under different drying conditions were studied. Mathematical models were established to predict the relationship between the dry product quality and drying conditions of maca slices by stepwise regression. Comparisons were made on the microwave vacuum drying processes of maca under different conditions by weighted comprehensive evaluation. The results showed that the effect of microwave power density on the drying rate and product quality was more significant(p < 0.05). The Weibull distribution function can describe the changing pattern of moisture ratio in maca slices as a function of time during microwave vacuum drying with high accuracy(R~2 > 0.99). The effective moisture diffusion coefficients of maca slices subjected to microwave vacuum drying ranged from 2.98×10~(-12) to 5.08 ×10~(-12)m~2/s, and were influenced more remarkably by the microwave density.Stepwise regression analysis can accurately build a mathematical model between the dry product quality and drying condition of maca slices(R~2 > 0.99). The maca slices gained the highest comprehensive assessment score when the microwave power density and drying pressure were1.5 W/g and 300 Pa, respectively. Thus, among the selected conditions for drying, such a condition was the most suitable for microwave vacuum drying of maca slices.
In order to shorten the drying process of maca slices and improve the quality of dried products, microwave vacuum drying technology was used to dehydrate maca slices. The drying characteristics and quality of maca slices obtained under different drying conditions were studied. Mathematical models were established to predict the relationship between the dry product quality and drying conditions of maca slices by stepwise regression. Comparisons were made on the microwave vacuum drying processes of maca under different conditions by weighted comprehensive evaluation. The results showed that the effect of microwave power density on the drying rate and product quality was more significant(p < 0.05). The Weibull distribution function can describe the changing pattern of moisture ratio in maca slices as a function of time during microwave vacuum drying with high accuracy(R~2 > 0.99). The effective moisture diffusion coefficients of maca slices subjected to microwave vacuum drying ranged from 2.98×10~(-12) to 5.08 ×10~(-12)m~2/s, and were influenced more remarkably by the microwave density.Stepwise regression analysis can accurately build a mathematical model between the dry product quality and drying condition of maca slices(R~2 > 0.99). The maca slices gained the highest comprehensive assessment score when the microwave power density and drying pressure were1.5 W/g and 300 Pa, respectively. Thus, among the selected conditions for drying, such a condition was the most suitable for microwave vacuum drying of maca slices.
引文
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[16]LIU Y,SUN Y,MIAO S,et al.Drying characteristics of ultrasound assisted hot air drying of Flos lonicerae[J].Journal of Food Science Technology,2015,52(8):4955-4964
[17]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):1-6LIU Yun-hong SUN Yue,WANG Le-yan,et al.Drying characteristics of pear slices during ultrasound-assisted hot air drying[J].Food Science,2015,36(9):1-6
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[19]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):317-324ZHANG Wei-peng,GAO Zhen-jiang,XIAO Hong-wei,et al.Drying characteristics of Poria cocos with different drying methods based on Weibull distribution[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2015,31(5):317-324
[20]Seremet C L,Botez E,Nistor O V,et al.Effect of different drying methods on moisture ratio and rehydration of pumpkin slices[J].Food Chemistry,2016,195:104-9
[21]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
[22]Chemet F,Huma Z,Hhan M K.Application of ultrasound in food technology:Processing,preservation and extraction[J].Ultrasonics Sonochemistry,2011,18(4):813-835
[23]DUAN X,LIU W C,REN G Y,et al.Browning behavior of button mushrooms during microwave freeze drying[J].Drying Technology,2016,34(11):1373-1379
[24]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):295-302DUAN Xu,LIU Wen-chao,REN Guang-yue,et al.Drying characteristics and quality of button mushrooms during microwave freeze drying[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2016,32(12):295-302
[25]LIU W C,DUAN X,REN G Y,et al.Optimization of microwave freeze drying strategy of mushrooms(Agaricus bisporus)based on porosity change behavior[J].Drying Technology,2017,35(16):1327-1336
[26]TIAN Y,ZHAO Y,HUANG J,et al.Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms[J].Food Chemistry,2016,197(Pt A):714-722
[27]DUAN X,LIU W,REN G Y,et al.Comparative study on the effects and efficiencies of three sublimation drying methods for mushrooms[J].International Journal of Agricultural&Biological Engineering,2015,8(1):91-97
[28]ZHANG M,CHEN H,Mujumdar A S,et al.Recent developments in high-quality drying of vegetables,fruits and aquatic products[J].Critical Reviews in Food Science and Nutrition,2017,57(6):1239-1255
[2]王元忠,赵艳丽,张霁,等.红外光谱结合统计分析对不同产地玛咖的鉴别分类[J].食品科学,2016,37(4):169-175WANG Yuan-zhong,ZHAO Yan-li,ZHANG Ji,et al.Study on the classification of different origins of Maca based on IRcombined with statistical analysis[J].Food Science,2016,37(4):169-175
[3]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):267-272ZHANG Hong,ZHENG Hua,YU Lian-song,et al.Vacuum drying characteristics and technological parameters optimization of Maca[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2012,28(s1):267-272
[4]张雯雯,郑华,李坤,等.正交试验优化喷雾干燥法制备玛咖精粉工艺[J].食品科学,2014,35(16):34-38ZHANG Wen-wen,ZHENG Hua,LI Kun,et al.Optimization of spray drying process for the preparation of Maca fine powder[J].Food Science,2014,35(16):34-38
[5]张慜,王玉川,艾伦·牟俊达.食品高效优质干燥技术[M].南京:江苏凤凰科学技术出版社,2015ZHANG Min,WANG Yu-chuan,Arun S.MU jun-da.High-efficiency and high-quality food drying technology[M].Nanjing:Jiangsu Phoenix Science and Technology Publishing House,2015.
[6]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):702-705DAI Chun-yan,LU Hui-zhen,CAI Liang-hui,et al.Effects of drying technologies on the quality of Maca(Lepidium meyenii Walpers)[J].Chinese Journal of Pharmaceuticals,2016,47(6):702-705
[7]CHEN J J,GONG P F,LIU Y L,et al.Postharvest ultrasound-assisted freeze-thaw pretreatment improves the drying efficiency,physicochemical properties,and macamide biosynthesis of Maca(Lepidium meyenii)[J].Journal of Food Science,2018,36(5):1-9
[8]李波,芦菲,刘本国,等.双孢菇片微波真空干燥特性及工艺优化[J].农业工程学报,2010,26(6):380-384LI Bo,LU Fei,LIU Ben-guo,et al.Microwave-vacuum drying characteristics and process optimization of Agaricus bisporus slices[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2010,26(6):380-384
[9]杨晓童,段续,任广跃.新型微波真空干燥机设计[J].食品与机械,2017,33(1):93-96YANG Xiao-tong,DUAN Xu,REN Guang-yue.Design of a new microwave-vacuum dryer[J].Food&Machinery,2017,33(1):93-96
[10]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):69-76LI Xiao-fang,LIU Yun-hong,MA Li-ting,et al.Effect of far-infrared radiation temperature on drying characteristics and quality of Flos lonicerae[J].Food Science,2017,38(15):69-76
[11]段续,刘文超,任广跃.热风干燥联合真空降温缓苏提升黄秋葵干制品品质[J].农业工程学报,2016,32(18):263-270DUAN Xu,LIU Wen-chao,REN Guang-yue.Hot air drying combined vacuum ventilation tempering improving quality of dried okra products[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2016,32(18):263-270
[12]刘文超,段续,任广跃,等.黄秋葵真空干燥行为及干燥参数的响应面试验优化[J].食品科学,2016,37(24):29-39LIU Wen-chao,DUAN Xu,REN Guang-yue,et al.Drying behavior and optimization of vacuum drying parameters of okras[Abelmoschus esculentus(L.)Moench][J].Food Science,2016,37(24):29-39
[13]GB/T GB 5009.3-2016,食品中水分的测定[S]GB/T GB 5009.3-2016,National food safety standard determination of moisture in foods[S]
[14]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
[15]LIU Y,WU J,MIAO S,et al.Effect of a modified atmosphere on drying and quality characteristics of carrots[J].Food&Bioprocess Technology,2014,7(9):2549-2559
[16]LIU Y,SUN Y,MIAO S,et al.Drying characteristics of ultrasound assisted hot air drying of Flos lonicerae[J].Journal of Food Science Technology,2015,52(8):4955-4964
[17]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):1-6LIU Yun-hong SUN Yue,WANG Le-yan,et al.Drying characteristics of pear slices during ultrasound-assisted hot air drying[J].Food Science,2015,36(9):1-6
[18]Manzoor H,Muhammad K,Khushwant S,et al.Response of selected okra cultivars to Meloidogyne incognita[J].Crop Protection,2016,82:1-6
[19]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):317-324ZHANG Wei-peng,GAO Zhen-jiang,XIAO Hong-wei,et al.Drying characteristics of Poria cocos with different drying methods based on Weibull distribution[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2015,31(5):317-324
[20]Seremet C L,Botez E,Nistor O V,et al.Effect of different drying methods on moisture ratio and rehydration of pumpkin slices[J].Food Chemistry,2016,195:104-9
[21]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
[22]Chemet F,Huma Z,Hhan M K.Application of ultrasound in food technology:Processing,preservation and extraction[J].Ultrasonics Sonochemistry,2011,18(4):813-835
[23]DUAN X,LIU W C,REN G Y,et al.Browning behavior of button mushrooms during microwave freeze drying[J].Drying Technology,2016,34(11):1373-1379
[24]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):295-302DUAN Xu,LIU Wen-chao,REN Guang-yue,et al.Drying characteristics and quality of button mushrooms during microwave freeze drying[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2016,32(12):295-302
[25]LIU W C,DUAN X,REN G Y,et al.Optimization of microwave freeze drying strategy of mushrooms(Agaricus bisporus)based on porosity change behavior[J].Drying Technology,2017,35(16):1327-1336
[26]TIAN Y,ZHAO Y,HUANG J,et al.Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms[J].Food Chemistry,2016,197(Pt A):714-722
[27]DUAN X,LIU W,REN G Y,et al.Comparative study on the effects and efficiencies of three sublimation drying methods for mushrooms[J].International Journal of Agricultural&Biological Engineering,2015,8(1):91-97
[28]ZHANG M,CHEN H,Mujumdar A S,et al.Recent developments in high-quality drying of vegetables,fruits and aquatic products[J].Critical Reviews in Food Science and Nutrition,2017,57(6):1239-1255