马铃薯干燥方法的研究进展
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摘要
随着我国马铃薯主粮化战略的实施,干燥后马铃薯产品已不能完全满足人们日益提高的消费要求,市面上的马铃薯产品均存在SO_2残留和营养物质流失等问题。因此,本文综述了马铃薯干燥过程中抑制褐变的预处理方法、高压电场预处理技术及5种常见马铃薯干燥技术的利弊,并对马铃薯干燥技术存在的问题,及今后的研究方向进行了分析,旨在为马铃薯干燥技术的进一步研究提供参考。
With the implementation of the strategy of potato as staple food,the quality of dried potato products can not satisfies people's increasing requirement of consumption. And the potato products on the market still have problems about residues of SO_2 and the lost of nutrient substance. This paper summarizes the pretreatment method of inhibiting browning,the high-voltage electric field pretreatment technology and pros and cons of 5 kinds of common potato drying technology n the field of potato dry. In addition,the existing problems and the future research directions were analyzed,which provided the reference for the further research of the drying process of the potato.
With the implementation of the strategy of potato as staple food,the quality of dried potato products can not satisfies people's increasing requirement of consumption. And the potato products on the market still have problems about residues of SO_2 and the lost of nutrient substance. This paper summarizes the pretreatment method of inhibiting browning,the high-voltage electric field pretreatment technology and pros and cons of 5 kinds of common potato drying technology n the field of potato dry. In addition,the existing problems and the future research directions were analyzed,which provided the reference for the further research of the drying process of the potato.
引文
[1]柳俊.我国马铃薯产业技术研究现状及展望[J].中国农业科技导报,2011,13(5):13-18
[2]赵玉娟,郝博为.马铃薯加工利用及其产业市场特点[J].现代农业科技,2014(22):269-277
[3]王春香,姚忠臣,张林鹤.实验室制作马铃薯方便面的研究[J].粮食与饲料工业,2005(3):23-24
[4]Supmoon N,Noomhorm A.Influence of combined hot air impingement and infrared drying on drying kinetics and physical properties of potato chips[J].2013,31(1):24-31
[5]石林霞,吴茂江.风味马铃薯食品加工技术[J].现代农业,2013,39(8):14-15
[6]农业部.2014年全国各地蔬菜、西瓜、甜瓜、草莓、马铃薯播种面积和产量[J].中国蔬菜,2016(1):17
[7]王薇.携手共进新创马铃薯产业美好前程——总结经验规划将来前景光明而远大[J].食品科技,2011,36(9):1-11
[8]屈冬玉,谢开云,金黎平,庞万福,卞春松,段绍光.中国马铃薯产业发展与食物安全[J].中国农业科学,2005,38(2):358-362
[9]梁岩.马铃薯主粮化的路径探索[J].中国粮食经济,2015(3):26-29
[10]Bordoloi A,Kaur L,Singh J.Parenchyma cell microstructure and textural characteristics of raw and cooked potatoes[J].Food Chemistry,2012,133(4):1092-1100
[11]Yang Y L,Achaerandio I,PujolàM.Effect of the intensity of cooking methods on the nutritional and physical properties of potato tubers[J].Food Chemistry,2016,197:1301-1310
[12]朱新鹏,杨江华,胡恒,高天丽,赵欣.马铃薯加工中护色剂配方的优化[J].湖北农业科学,2014,53(19):4654-4656
[13]周文萍,陈经聪,罗兴武.复合护色液对鲜切马铃薯防褐变研究[J].食品研究与开发,2013,34(21):6-9
[14]邓清云,刘海杰,张芊.酸性电解水对鲜切马铃薯酶促褐变抑制效果研究[J].食品科技,2012,37(10):35-38
[15]Sukhonthara S,Kaewka K,Theerakulkait C.Inhibitory effect of rice bran extracts and its phenolic compounds on polyphenol oxidase activity and browning in potato and apple puree[J].Food Chemistry,2016,190:922-927
[16]Chi M,Bhagwat B,Lane W D,Tang G,Su Y Q,Sun R C,Oomah B D,Wiersma P A,Xiang Y.Reduced polyphenol oxidase gene expression and enzymatic browning in potato(Solanum tuberosum L.)with artificial microRNAs[J].BMC Plant Biology,2014,14(62):1477-2229
[17]Ammar J B,LanoiselléJ L,Lebovka N I,Hecke E V,Vorobiev E.Effect of a pulsed electric field and osmotic treatment on freezing of potato tissue[J].Food Biophysics,2010,5(3):247-254
[18]Han Z,Yu Q,Zeng X A,Luo D H,Yu S J,Zhang B S,Chen X D.Studies on the microstructure and thermal properties of pulsed electric fields(PEF)-treated maize starch[J].International Journal of Food Engineering,2012,8(1):1156-3758
[19]王冉.高压脉冲电场预处理对果蔬品质的影响[D].太谷:山西农业大学,2013
[20]Janositz A,Noack A K,Knorr D.Pulsed electric fields and their impact on the diffusion characteristics of potato slices[J].LWTFood Science and Technology,2011,44(9):1939-1945
[21]Wu Y L,Zhang D G.Effect of pulsed electric field on freeze-drying of potato tissue[J].International Journal of Food Engineering,2014,10(4):857-862
[22]Singh A,Nair G R,Rahimi J,Gariepy Y,Raghavan V.Effect of static high electric field pre-treatment on microwave-assisted drying of potato slices[J].Drying Technology,2013,31(16):1960-1968
[23]Liu Z W,Zeng X A,Sun D W,Han Z.Effects of pulsed electric fields on the permeabilization of calcein-filled soybean lecithin vesicles[J].Journal of Food Engineering,2014,131:26-32
[24]Mosqueda-Melgar J,Elez-Martinez P,Raybaudi-Massilia R M,Martin-Belloso O.Effects of pulsed electric fields on pathogenic microorganisms of major concern in fluid foods:a review[J].Critical Reviews in Food Science and Nutrition,2008,48(8):747-759
[25]魏新劳,李家辉,延二宝,王永红.脉冲电场灭菌机理分析及细菌失活模型的研究[J].电机与控制学报,2011,15(1):6-12
[26]谢媚,曹锦轩,张玉林,廖国周,潘道东,黄鸿兵.高压脉冲电场杀菌技术在肉品加工中的应用进展[J].核农学报,2014,28(1):97-100
[27]张晓辉,李照禄,方婷,陈锦权.高压脉冲电场对南瓜浆的杀菌效果[J].福建农林大学学报,2014,43(2):191-198
[28]延二宝,雷争鸣,桑小文,魏新劳.不同压力条件下高压脉冲电场灭菌效果研究[J].哈尔滨理工大学学报,2012,17(3):19-22
[29]李丽娟,刘春泉,李大倩,金邦荃.不同干燥方式对莲藕脆片品质的影响[J].核农学报,2013,27(11):1697-1703
[30]刘春泉,严启梅,李大倩,江宁,袁春新,王建华,李大倩.杏鲍菇真空微波干燥特性及动力学模型[J].核农学报,2012,26(3):494-498
[31]Wang R,Zhang M,Mujumdar A S.Effects of vacuum and microwave freeze drying on microstructure and quality of potato slices[J].Journal of Food Engineering,2010,101(2):131-139
[32]Zhang B,Wang K,Hasjim J,Li E,Flanagan B M,Gidley M J,Dhital S.Freeze-drying changes the structure and digestibility of bpolymorphic starches[J].Journal of Agricultural and Food Chemistry,2014,62(7):1482-1491
[33]Al-Weshahy A,El-Nokety M,Bakhete M,Rao V.Effect of storage on antioxidant activity of freeze-dried potato peels[J].Food Research Internationa,2013,50(2):507-512
[34]Zvitov-Ya’ari R,Nussinovitch A.Browning prevention in rehydrated freeze-dried non-blanched potato slices by electrical treatment[J].LWT-Food Science and Technology,2014,56(1):194-199
[35]茅周祎.真空冷冻干燥马铃薯片后续微生物控制技术研究[J].食品工业,2014,35(7):1-6
[36]Moon J H,Pan C,Yoon W B.Drying characteristics and thermal degradation kinetics of hardness,anthocyanin content and colour in purple-and red-fleshed potato(Solanum tuberosum L.)during hot air drying[J].International Journal of Food Scienceand Technology,2015,50(5):1255-1267
[37]Bacelos M S,Almeida P I F.Modelling of drying kinetic of potatoes taking into account shrinkage[C]//Saravacos G,Taoukis P,Krokida M,Karathanos V,Lazarides H,Stoforos N,Tzia C,Yanniotis S.Procedia Food Science.Amsterdam:Elsevier Science B V,2011:713-721
[38]Aprajeeta J,Gopirajah R,Anandharamakrishnan C.Shrinkage and porosity effects on heat and mass transfer during potato drying[J].Journal of Food Engineering,2015,144:119-128
[39]张鹏,赵世杰,赵满全.4种薯类作物热风干燥特性的比较[J].农机化研究,2016(9):239-243
[40]姜凌燕.微波加热干燥对马铃薯全粉品质的影响[J].西昌学院学报,2009,23(4):38-40
[41]Mishra S,Kumar V,Sharma H K.Preparation and modeling of potato powder by thin layer microwave drying[J].Potato Journal,2012,39(2):145-154
[42]Yan W Q,Zhang M,Huang L L,Tang J,Mujumdar A S,Sun J C.Study of the optimisation of puffing characteristics of potato cubes by spouted bed drying enhanced with microwave[J].Journal of the Science of Food and Agriculture,2010,90(8):1300-1307
[43]颜伟强.颗粒状切割块茎类蔬菜微波喷动均匀干燥特性及模型研究[D].无锡:江南大学,2011
[44]丁昌江,杨军,梁运章.高压电场干燥马铃薯的试验研究[J].食品科学,2004,25(5):43-45
[45]邢茹,梁运章,丁昌江,曹瑞雪.高压电场干燥蔬菜的实验研究[J].食品工业科技,2004,25(6):69-70
[46]白亚乡,梁运章,丁昌江,李婧.高压电场在热敏性物料干燥应用中的研究进展[J].高电压技术,2008,34(6):1225-1229
[47]Bai Y X,Shi H,Yang Y X.Application of high voltage electric field(HVEF)drying technology in potato chips[C]//Li J.Journal of Physics Conference Series.Bristol:IOP Publishing Ltd,2013:1-5
[48]韩玉臻,李法德,田富洋,窦保存.高压电场下不同位置处土豆片水分的变化规律[J].农机化研究,2006(6):149-152
[49]Reyes A,Ceron S,Zuniga R,Moyano P.A comparative study of microwave-assisted air drying of potato slices[J].Biosytems Engineering,2007,98(3):310-318
[50]Jiang H,Zhang M,Mujumdar A S,Lim R X.Comparison of the effect of microwave freeze drying and microwave vacuum drying upon the process and quality characteristics of potato—banana restructured chips[J].Food Science and Technology,2011,46(3):570-576
[51]Kumar C,Karim M A,Joardder M U H.Intermittent drying of food products:a critical review[J].Journal of Food Engineering,2014,121:48-57
[52]武治昌,杨安瑞,刘志芳,冯九海.真空冷冻干燥马铃薯片加工工艺[J].食品科技,2006(1):37-38
[53]代建武.基于PTHICD的倾斜料盘式气流冲击干燥装置设计与试验[D].北京:中国农业大学,2015
[54]杨薇,黄小丽,姜苗.热风干燥制备马铃薯颗粒全粉试验研究[J].食品研究与开发,2010,31(1):39-42
[2]赵玉娟,郝博为.马铃薯加工利用及其产业市场特点[J].现代农业科技,2014(22):269-277
[3]王春香,姚忠臣,张林鹤.实验室制作马铃薯方便面的研究[J].粮食与饲料工业,2005(3):23-24
[4]Supmoon N,Noomhorm A.Influence of combined hot air impingement and infrared drying on drying kinetics and physical properties of potato chips[J].2013,31(1):24-31
[5]石林霞,吴茂江.风味马铃薯食品加工技术[J].现代农业,2013,39(8):14-15
[6]农业部.2014年全国各地蔬菜、西瓜、甜瓜、草莓、马铃薯播种面积和产量[J].中国蔬菜,2016(1):17
[7]王薇.携手共进新创马铃薯产业美好前程——总结经验规划将来前景光明而远大[J].食品科技,2011,36(9):1-11
[8]屈冬玉,谢开云,金黎平,庞万福,卞春松,段绍光.中国马铃薯产业发展与食物安全[J].中国农业科学,2005,38(2):358-362
[9]梁岩.马铃薯主粮化的路径探索[J].中国粮食经济,2015(3):26-29
[10]Bordoloi A,Kaur L,Singh J.Parenchyma cell microstructure and textural characteristics of raw and cooked potatoes[J].Food Chemistry,2012,133(4):1092-1100
[11]Yang Y L,Achaerandio I,PujolàM.Effect of the intensity of cooking methods on the nutritional and physical properties of potato tubers[J].Food Chemistry,2016,197:1301-1310
[12]朱新鹏,杨江华,胡恒,高天丽,赵欣.马铃薯加工中护色剂配方的优化[J].湖北农业科学,2014,53(19):4654-4656
[13]周文萍,陈经聪,罗兴武.复合护色液对鲜切马铃薯防褐变研究[J].食品研究与开发,2013,34(21):6-9
[14]邓清云,刘海杰,张芊.酸性电解水对鲜切马铃薯酶促褐变抑制效果研究[J].食品科技,2012,37(10):35-38
[15]Sukhonthara S,Kaewka K,Theerakulkait C.Inhibitory effect of rice bran extracts and its phenolic compounds on polyphenol oxidase activity and browning in potato and apple puree[J].Food Chemistry,2016,190:922-927
[16]Chi M,Bhagwat B,Lane W D,Tang G,Su Y Q,Sun R C,Oomah B D,Wiersma P A,Xiang Y.Reduced polyphenol oxidase gene expression and enzymatic browning in potato(Solanum tuberosum L.)with artificial microRNAs[J].BMC Plant Biology,2014,14(62):1477-2229
[17]Ammar J B,LanoiselléJ L,Lebovka N I,Hecke E V,Vorobiev E.Effect of a pulsed electric field and osmotic treatment on freezing of potato tissue[J].Food Biophysics,2010,5(3):247-254
[18]Han Z,Yu Q,Zeng X A,Luo D H,Yu S J,Zhang B S,Chen X D.Studies on the microstructure and thermal properties of pulsed electric fields(PEF)-treated maize starch[J].International Journal of Food Engineering,2012,8(1):1156-3758
[19]王冉.高压脉冲电场预处理对果蔬品质的影响[D].太谷:山西农业大学,2013
[20]Janositz A,Noack A K,Knorr D.Pulsed electric fields and their impact on the diffusion characteristics of potato slices[J].LWTFood Science and Technology,2011,44(9):1939-1945
[21]Wu Y L,Zhang D G.Effect of pulsed electric field on freeze-drying of potato tissue[J].International Journal of Food Engineering,2014,10(4):857-862
[22]Singh A,Nair G R,Rahimi J,Gariepy Y,Raghavan V.Effect of static high electric field pre-treatment on microwave-assisted drying of potato slices[J].Drying Technology,2013,31(16):1960-1968
[23]Liu Z W,Zeng X A,Sun D W,Han Z.Effects of pulsed electric fields on the permeabilization of calcein-filled soybean lecithin vesicles[J].Journal of Food Engineering,2014,131:26-32
[24]Mosqueda-Melgar J,Elez-Martinez P,Raybaudi-Massilia R M,Martin-Belloso O.Effects of pulsed electric fields on pathogenic microorganisms of major concern in fluid foods:a review[J].Critical Reviews in Food Science and Nutrition,2008,48(8):747-759
[25]魏新劳,李家辉,延二宝,王永红.脉冲电场灭菌机理分析及细菌失活模型的研究[J].电机与控制学报,2011,15(1):6-12
[26]谢媚,曹锦轩,张玉林,廖国周,潘道东,黄鸿兵.高压脉冲电场杀菌技术在肉品加工中的应用进展[J].核农学报,2014,28(1):97-100
[27]张晓辉,李照禄,方婷,陈锦权.高压脉冲电场对南瓜浆的杀菌效果[J].福建农林大学学报,2014,43(2):191-198
[28]延二宝,雷争鸣,桑小文,魏新劳.不同压力条件下高压脉冲电场灭菌效果研究[J].哈尔滨理工大学学报,2012,17(3):19-22
[29]李丽娟,刘春泉,李大倩,金邦荃.不同干燥方式对莲藕脆片品质的影响[J].核农学报,2013,27(11):1697-1703
[30]刘春泉,严启梅,李大倩,江宁,袁春新,王建华,李大倩.杏鲍菇真空微波干燥特性及动力学模型[J].核农学报,2012,26(3):494-498
[31]Wang R,Zhang M,Mujumdar A S.Effects of vacuum and microwave freeze drying on microstructure and quality of potato slices[J].Journal of Food Engineering,2010,101(2):131-139
[32]Zhang B,Wang K,Hasjim J,Li E,Flanagan B M,Gidley M J,Dhital S.Freeze-drying changes the structure and digestibility of bpolymorphic starches[J].Journal of Agricultural and Food Chemistry,2014,62(7):1482-1491
[33]Al-Weshahy A,El-Nokety M,Bakhete M,Rao V.Effect of storage on antioxidant activity of freeze-dried potato peels[J].Food Research Internationa,2013,50(2):507-512
[34]Zvitov-Ya’ari R,Nussinovitch A.Browning prevention in rehydrated freeze-dried non-blanched potato slices by electrical treatment[J].LWT-Food Science and Technology,2014,56(1):194-199
[35]茅周祎.真空冷冻干燥马铃薯片后续微生物控制技术研究[J].食品工业,2014,35(7):1-6
[36]Moon J H,Pan C,Yoon W B.Drying characteristics and thermal degradation kinetics of hardness,anthocyanin content and colour in purple-and red-fleshed potato(Solanum tuberosum L.)during hot air drying[J].International Journal of Food Scienceand Technology,2015,50(5):1255-1267
[37]Bacelos M S,Almeida P I F.Modelling of drying kinetic of potatoes taking into account shrinkage[C]//Saravacos G,Taoukis P,Krokida M,Karathanos V,Lazarides H,Stoforos N,Tzia C,Yanniotis S.Procedia Food Science.Amsterdam:Elsevier Science B V,2011:713-721
[38]Aprajeeta J,Gopirajah R,Anandharamakrishnan C.Shrinkage and porosity effects on heat and mass transfer during potato drying[J].Journal of Food Engineering,2015,144:119-128
[39]张鹏,赵世杰,赵满全.4种薯类作物热风干燥特性的比较[J].农机化研究,2016(9):239-243
[40]姜凌燕.微波加热干燥对马铃薯全粉品质的影响[J].西昌学院学报,2009,23(4):38-40
[41]Mishra S,Kumar V,Sharma H K.Preparation and modeling of potato powder by thin layer microwave drying[J].Potato Journal,2012,39(2):145-154
[42]Yan W Q,Zhang M,Huang L L,Tang J,Mujumdar A S,Sun J C.Study of the optimisation of puffing characteristics of potato cubes by spouted bed drying enhanced with microwave[J].Journal of the Science of Food and Agriculture,2010,90(8):1300-1307
[43]颜伟强.颗粒状切割块茎类蔬菜微波喷动均匀干燥特性及模型研究[D].无锡:江南大学,2011
[44]丁昌江,杨军,梁运章.高压电场干燥马铃薯的试验研究[J].食品科学,2004,25(5):43-45
[45]邢茹,梁运章,丁昌江,曹瑞雪.高压电场干燥蔬菜的实验研究[J].食品工业科技,2004,25(6):69-70
[46]白亚乡,梁运章,丁昌江,李婧.高压电场在热敏性物料干燥应用中的研究进展[J].高电压技术,2008,34(6):1225-1229
[47]Bai Y X,Shi H,Yang Y X.Application of high voltage electric field(HVEF)drying technology in potato chips[C]//Li J.Journal of Physics Conference Series.Bristol:IOP Publishing Ltd,2013:1-5
[48]韩玉臻,李法德,田富洋,窦保存.高压电场下不同位置处土豆片水分的变化规律[J].农机化研究,2006(6):149-152
[49]Reyes A,Ceron S,Zuniga R,Moyano P.A comparative study of microwave-assisted air drying of potato slices[J].Biosytems Engineering,2007,98(3):310-318
[50]Jiang H,Zhang M,Mujumdar A S,Lim R X.Comparison of the effect of microwave freeze drying and microwave vacuum drying upon the process and quality characteristics of potato—banana restructured chips[J].Food Science and Technology,2011,46(3):570-576
[51]Kumar C,Karim M A,Joardder M U H.Intermittent drying of food products:a critical review[J].Journal of Food Engineering,2014,121:48-57
[52]武治昌,杨安瑞,刘志芳,冯九海.真空冷冻干燥马铃薯片加工工艺[J].食品科技,2006(1):37-38
[53]代建武.基于PTHICD的倾斜料盘式气流冲击干燥装置设计与试验[D].北京:中国农业大学,2015
[54]杨薇,黄小丽,姜苗.热风干燥制备马铃薯颗粒全粉试验研究[J].食品研究与开发,2010,31(1):39-42