微波泡沫干燥树莓果浆活性成分降解过程模拟
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摘要
为揭示微波泡沫干燥过程中树莓活性成分降解机理,研究不同微波功率下(600～1 000 W)果浆干燥特性与活性成分降解规律,以果浆对微波能吸收和转化为基础,建立果浆活性物质随温度和含水率变化降解模型,利用计算机仿真软件作模型求解,实现参数变化可视化,模拟结果与试验值误差小于5%。活性物质降解模型可为提高实际生产效率、有效控制微波泡沫干燥产品品质提供理论依据。
In order to reveal in natural the degradation mechanism of anthocyanin from raspberry in microwave assisted foam drying(MFD), the drying characteristics and process of anthocyanin degradation were investigated under microwave powers of 600-1000 W. Based on the absorption and transmission of microwave energy inside foamed puree, a degradation model of bioactive ingredient of raspberry was developed as the changes of temperature and moisture content in MFD. Simulation software was employed to compute and visualize the changes of parameters of raspberry puree in MFD with relative error less than5%. The established degradation model of active ingredient provided a basis for the improvement of drying efficiency and drying quality for raspberry puree in MFD.
In order to reveal in natural the degradation mechanism of anthocyanin from raspberry in microwave assisted foam drying(MFD), the drying characteristics and process of anthocyanin degradation were investigated under microwave powers of 600-1000 W. Based on the absorption and transmission of microwave energy inside foamed puree, a degradation model of bioactive ingredient of raspberry was developed as the changes of temperature and moisture content in MFD. Simulation software was employed to compute and visualize the changes of parameters of raspberry puree in MFD with relative error less than5%. The established degradation model of active ingredient provided a basis for the improvement of drying efficiency and drying quality for raspberry puree in MFD.
引文
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[22]Pitchai K,Chen J,Birla S,et al.A microwave heat transfer model for a rotating multi-component meal in a domestic oven:Development and validation[J].Journal of Food Engineering,2014,128(128):60-71.
[23]曾庆孝.食品加工与保藏原理[M].3版.北京:化学工业出版社,2017.
[2]Jin X H,Ohgami K,Shiratori K,et al.Effects of blue honeysuckle(Lonicera caerulea L.)extract on lipopolysaccharide-induced inflammation in vitro and in vivo[J].Exp Eye Res,2006,82(5):860-867.
[3]Sun Y,Zheng X Z,Xu X W,et al.Drying properties and parameters of blue honeysuckles pulp under foam assisted microwave drying conditions[J].International Journal of Food Engineering,2012,8(2):1168-1174.
[4]郑先哲,刘成海,周贺.黑加仑果浆微波辅助泡沫干燥特性[J].农业工程学报,2009,25(8):288-293.
[5]孙宇,郑先哲,李强,等.微波辅助泡沫干燥蓝靛果果粉工艺的研究[J].东北农业大学学报,2012,43(5):17-23.
[6]李秀伟.浆果微波泡沫干燥品质研究及过程模拟[D].哈尔滨:东北农业大学,2015.
[7]郑先哲,张宝辉,梁玉朋,等.微波辅助泡沫干燥过程中浆果营养成分降解模型[J].东北农业大学学报,2013,44(11):78-84.
[8]Liu C,Liu C H,Xue H K,et al.Effect of microwave energy dissipation on drying process of berry puree under microwave foam drying conditions[J].Drying Technology,2017,35(11):1388-1397.
[9]Verbeyst L,Crombruggen K V,Plancken I V D,et al.Anthocyanin degradation kinetics during thermal and high-pressure treatments of raspberries[J].Journal of Food Engineering,2011,105(3):513-521.
[10]Cisse M,Vaillant F,Acosta O,et al.Thermal degradation kinetics of anthocyanins from blood orange,blackberry,and roselle using the Arrhenius,Eyring,and Ball models[J].Journal of Agricultural and Food Chemistry,2009,57(14):6285-6291.
[11]彭斌,李红艳,邓泽元.食品中花青素在热加工中的降解及其机制研究[J].食品安全质量检测学报,2016,7(10):3851-3858.
[12]周宝利,张琦,叶雪凌,等.不同品种茄子果皮花青素含量及其稳定性[J].食品科学,2011,32(1):99-103.
[13]Cao X.Degradation kinetics and effects of ascorbic acid on thermal stability of anthocyanins in blueberry(Vaccinium ashei)juice[J].Journal of Chinese Institute of Food Science&Technology,2013,13(3):47-54.
[14]郭松年,董周永,孙海燕,等.石榴汁花色苷热稳定性及其降解动力学研究[J].农业工程学报,2008(3):256-259.
[15]郑先哲,陶岩,李秀伟,等.微波萃取蓝莓中花青素获取和降解的同步模型[J].东北农业大学学报,2014,45(11):108-115.
[16]李春阳,许时婴,王璋.低浓度香草醛-盐酸法测定葡萄籽、梗中原花青素含量的研究[J].食品工业科技,2004(6):128-130.
[17]李元玲,贺龙强.紫外分光光度法测定新鲜蔬菜中维生素C的含量[J].焦作大学学报,2011(3):93-94.
[18]Rodriguez A,Rodriguez M M,Lemoine M L,et al.Study and comparison of different drying processes for dehydration of raspberries[J].Drying Technology,2017,35(6):689-698.
[19]陈燕,陈羽白.荔枝的微波干燥特性及其对品质的影响研究[J].农业工程学报,2004,20(4):192-194.
[20]Wang J,Xiong Y S,Yu Y.Microwave drying characteristics of potato and the effect of different microwave powers on the dried quality of potato[J].European Food Research and Technology,2004,219(5):500-506.
[21]Zhu H,Gulati T,Datta A K.Microwave drying of spheres:Coupled electromagnetics multiphase transport modeling with experimentation.Part I:Model development and experimental methodology[J].Food and Bioproducts Processing,2015,96:314-325.
[22]Pitchai K,Chen J,Birla S,et al.A microwave heat transfer model for a rotating multi-component meal in a domestic oven:Development and validation[J].Journal of Food Engineering,2014,128(128):60-71.
[23]曾庆孝.食品加工与保藏原理[M].3版.北京:化学工业出版社,2017.