不同干燥方式对香蕉切片干燥品质的影响试验
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摘要
对香蕉进行切片干燥处理是香蕉深加工的有效方法之一,对比了热风干燥、真空干燥、冷冻干燥、热风-真空联合干燥以及冷冻-热风联合干燥等5种不同干燥方式对香蕉干制品的外观特性、Vc含量及干燥时间的影响。其中对热风-真空以及冷冻-热风2种联合干燥进行了正交试验和方差分析,得出主次因素,进而确定了2种联合干燥的较优工艺参数,并对比分析了这5种不同干燥方式下香蕉切片的干燥过程和干制品品质的变化。结果表明:从干制品外形及品质优劣来评价,依次为冷冻干燥>冷冻-热风联合干燥>真空干燥>热风-真空联合干燥>热风干燥;与冷冻干燥相比,冷冻-热风联合干燥具有与其相媲美的品质,和较少的干燥时间,其较优工艺参数为冷冻时间3 h,中间转换点含水率40%,热风温度70℃。
Slice drying of banana is one of the effective methods for deep processing of banana. This paper compares five different drying methods on the appearance characteristics, Vc content and drying time of dried banana products, which include hot air drying, vacuum drying, freeze drying, hot air-vacuum combined drying and freezing-hot air. The orthogonal test and variance analysis were carried out for the combined drying of hot air-vacuum and freeze-hot air, and the primary and secondary factors were obtained. The optimal process parameters of the two combined drying were determined, and the drying process and the quality of dried products of banana slices under these five different drying methods were compared and analyzed. The results showed that the dry shape and quality of the dried products were evaluated by freeze-drying>freeze-hot air combined drying>vacuum drying>hot air-vacuum combined drying>hot air drying; and it showed that the combined freezing-hot air drying was very good in banana processing. Compared with freeze-drying, the quality is basically the same and the drying time is reduced.The preferred process parameters are freezing time 3 h, intermediate conversion point moisture content40%, hot air temperature 70 ℃.
Slice drying of banana is one of the effective methods for deep processing of banana. This paper compares five different drying methods on the appearance characteristics, Vc content and drying time of dried banana products, which include hot air drying, vacuum drying, freeze drying, hot air-vacuum combined drying and freezing-hot air. The orthogonal test and variance analysis were carried out for the combined drying of hot air-vacuum and freeze-hot air, and the primary and secondary factors were obtained. The optimal process parameters of the two combined drying were determined, and the drying process and the quality of dried products of banana slices under these five different drying methods were compared and analyzed. The results showed that the dry shape and quality of the dried products were evaluated by freeze-drying>freeze-hot air combined drying>vacuum drying>hot air-vacuum combined drying>hot air drying; and it showed that the combined freezing-hot air drying was very good in banana processing. Compared with freeze-drying, the quality is basically the same and the drying time is reduced.The preferred process parameters are freezing time 3 h, intermediate conversion point moisture content40%, hot air temperature 70 ℃.
引文
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[20]王颉.试验设计与SPSS应用[J].2007.
[2]张宏康,林小可,李蔼琪.香蕉加工研究进展[J].食品研究与开发,2017,38(12):201-206.
[3]洪佳敏,何炎森,郑菲艳.香蕉产品加工技术研究进展[J].中国农学通报,2016,32(34):180-186.
[4]陈仪男.香蕉的真空冷冻干燥技术[J].热带作物学报,2005,26(3):68-73.
[5]章斌,侯小桢.热风与微波联合干燥香蕉片的工艺研究[J].食品与机械,2010,26(2):97-99.
[6]李宝玉.不同干燥方式对香蕉产品品质的影响[J].食品科学,2016,37(15):100-106.
[7]齐海萍,胡文忠,姜爱丽.常压热风干燥香蕉片的研制[J].湖北农业科学,2011,50(14):2936-2938.
[8]殷文鑫,王豪.香蕉片的微波干燥特性试验研究[J].商,2014,19:187-187.
[9]章斌,李远志,肖南.香蕉片真空冷冻干燥工艺研究[J].农产品加工(学刊),2009,2009(3):142-144.
[10]Samadi S H,Ghobadian B,Najafi G,et al.Potential saving in energy using combined heat and power technology for drying agricultural products(banana slices)[J].Journal of the Saudi Society of Agricultural Sciences,2014,13(2):174-182.
[11]Thanit S,Sakamon D,Poomjai S A,et al.Mathematical modeling of combined far-infrared and vacuum drying banana slice[J].Journal of Food Engineering,2009,92(1):100-106.
[12]Monteiro R L,Carciofi B A M,Laurindo J B.A microwave multi-flash drying process for producing crispy bananas[J].Journal of Food Engineering,2016,178:1-11.
[13]张慜,徐艳阳,孙金才.国内外果蔬联合干燥技术的研究进展[J].无锡轻工大学学报:食品与生物技术,2003,22(6):103-106.
[14]袁越锦,徐英英,党新安,等.热风真空组合干燥苹果片试验研究[J].食品科技,2012,(4):80-82.
[15]徐英英,赵哲,袁月定,等.土豆切片热风冷冻联合干燥工艺研究[J].陕西科技大学学报,2016,34(3):132-137.
[16]邵平,薛力,陈晓晓,等.热风真空联合干燥对银耳品质及其微观结构影响[J].核农学报,2013,27(6):805-810.
[17]张莉会,刘杜娟,廖李.真空冷冻-热风联合干燥对草莓品质的影响[J].现代食品科技,2018,(4).
[18]张丽文,罗瑞明,李亚蕾.食品真空冷冻联合干燥技术研究进展[J].中国调味品,2017,42(3):152-156.
[19]李丰廷,邹波,徐玉娟.真空冷冻与热风联合干燥对桑葚干品质的影响[J].广东农业科学,2017,(11).
[20]王颉.试验设计与SPSS应用[J].2007.