皱皮木瓜真空冻干工艺优化及基于LF-NMR技术的复水特性研究
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摘要
目的:对皱皮木瓜片的真空冷冻条件进行优化,研究木瓜片复水过程中水分状态变化。方法:采用单因素试验结合Box-Behnken响应面法,分别以复水比和色差值为指标,考察木瓜片厚度,真空冷冻干燥机的隔板温度以及真空度3个因素对冻干工艺的影响,优化皱皮木瓜片冻干工艺;利用低场核磁共振技术比较真空冷冻干燥和热风干燥的木瓜片成品复水过程中水分状态的变化情况。结果:确定皱皮木瓜真空冷冻干燥的复水比最佳工艺条件:木瓜片厚度4 mm,隔板温度40℃,真空度2.4 mbar;色差值最优的组合为:木瓜片厚度7.45 mm,隔板温度28.37℃,真空度2.02 mbar。NMR试验表明,复水过程中进入木瓜片中的水很快转化为不易流动水,结合水和自由水变化不大,且真空冷冻干燥的木瓜片中不易流动水增加较快,说明冻干比热风干燥的木瓜片品质好。结论:本研究结果为优化的皱皮木瓜真空冷冻干燥工艺参数,低场核磁共振技术可用于表征皱皮木瓜复水过程中水分状态的变化。
Object:The changes in moisture state of Chaenomeles speciosa(Sweet.) Nakai during rehydration process were investigated and the optimization of vacuum freeze drying conditions were couducted.Methods:the dependence of the rehydration and color difference regarding as indexes on three factors(papaya slice thickness,clapboard temperature and vacuum degree) were studied via combination of the single factor experiment with Box-Behnken response surface method to optimize freeze-drying process.Comparable study on the changes in moisture state of papaya slices subjected to either vacuum freeze drying or hot-air drying during rehydration process were conducted by Low Field-Nuclear Magnetic Resonance(LF-NMR).Results:Taking the rehydration as evaluating indexes,the optimized processing conditions on papaya slices by vacuum freeze drying was:slice thickness 4 mm,clapboard temperature 40 ℃ and vacuum degree2.4 mbar.Taking the color difference as evaluating indexes,the optimized processing conditions was:slice thickness 7.45 mm,clapboard temperature 28.37 ℃ and vacuum degree 2.02 mbar.The LF-NMR measurements showed the moisture state of Chaenomeles speciosa(Sweet.).The slices treated with vacuum freeze drying translated into immobilized water more quickly than that subjected to hot-air drying,whereas bound water and free water rarely changed similarly during rehydration process,indicating the quality of vacuum freeze drying can be preserved well relative to hot-air drying treatment.Conclusions:the results obtained from this study can provide theoretical references to practical vacuum freeze drying of Chaenomeles speciosa(Sweet.) Nakai slices.Meanwhile,LF-NMR method was effective to assess water distribution during food rewater process of papaya slices.
Object:The changes in moisture state of Chaenomeles speciosa(Sweet.) Nakai during rehydration process were investigated and the optimization of vacuum freeze drying conditions were couducted.Methods:the dependence of the rehydration and color difference regarding as indexes on three factors(papaya slice thickness,clapboard temperature and vacuum degree) were studied via combination of the single factor experiment with Box-Behnken response surface method to optimize freeze-drying process.Comparable study on the changes in moisture state of papaya slices subjected to either vacuum freeze drying or hot-air drying during rehydration process were conducted by Low Field-Nuclear Magnetic Resonance(LF-NMR).Results:Taking the rehydration as evaluating indexes,the optimized processing conditions on papaya slices by vacuum freeze drying was:slice thickness 4 mm,clapboard temperature 40 ℃ and vacuum degree2.4 mbar.Taking the color difference as evaluating indexes,the optimized processing conditions was:slice thickness 7.45 mm,clapboard temperature 28.37 ℃ and vacuum degree 2.02 mbar.The LF-NMR measurements showed the moisture state of Chaenomeles speciosa(Sweet.).The slices treated with vacuum freeze drying translated into immobilized water more quickly than that subjected to hot-air drying,whereas bound water and free water rarely changed similarly during rehydration process,indicating the quality of vacuum freeze drying can be preserved well relative to hot-air drying treatment.Conclusions:the results obtained from this study can provide theoretical references to practical vacuum freeze drying of Chaenomeles speciosa(Sweet.) Nakai slices.Meanwhile,LF-NMR method was effective to assess water distribution during food rewater process of papaya slices.
引文
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[19]钱革兰,张琦,崔政伟.真空微波和冷冻干燥组合降低胡萝卜片的干燥能耗[J].农业工程学报,2011,27(6):387-392.
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[22]吴波,陈长华,杨琳.洛伐他汀发酵培养基配方优化及15L罐放大[J].中国抗生素杂志,2007,32(7):409-413,437.
[23]SHIGEKI T,MIKA F.An application of magnetic resonance imaging to the real time measurement of the change of moisture profile in a rice grain during drying[J].Journal of Food Engineering,1997,33(1):181-192.
[24]张建锋,吴迪,龚向阳,等.基于核磁共振成像技术的作物根系无损检测[J].农业工程学报,2012,28(8):181-185.
[25]阮榕生,林向阳,张锦胜.核磁共振技术在食品和生物体系中的应用[M].北京:中国轻工业出版社,2009:90-94.
[26]张明辉,李新宇,周云洁,等.利用时域核磁共振研究木材干燥过程水分状态变化[J].林业科学,2014,50(12):109-113.
[2]国家药典委员会.中华人民共和国药典(一部)[S]2015年版.北京:中国医药科技出版社,2015:61.
[3]刘世尧,白志川,李加纳.重庆皱皮木瓜挥发性成分的GC-MS分析[J].中药材,2012,35(5):728-733.
[4]KOSTOVA I,LOSSIFOVA T.Chemical components of Fraxinus species[J].Fitoterapia,2007,78(1):85-106.
[5]刘捷,王文,卢奎,等.皱皮木瓜多糖的提取及其抗氧化活性研究[J].河南工业大学学报(自然科学版),2011,32(1):48-52.
[6]张秀秀,曹帮华,侯蕊,等.皱皮木瓜果实发育过程中主要成分变化的研究[J].陕西农业科学,2012,58(1):39-43.
[7]WU H Z,LUO J,YIN Y X,et al.Effects of chlorogenic acid,an active compound activating calcineurin purified from flos lonicerae on macrophage[J].Acta Pharmacologica Sinica,2004,25(12):1685-1689.
[8]王宏贤.木瓜保肝降酶作用的实验研究[J].世界中西医结合杂志,2007,2(4):213-214.
[9]BOSS E A,FILHO R M,TOLEDO E C V.Freeze drying process:real time model and optimization[J].Chemical Engineering and Processing,2004,43(12):1475-1485.
[10]张容鹄,万祝宁,何艾,等.菠萝蜜真空冷冻干燥工艺的研究[J].食品科技,2012,37(4):69-73.
[11]A,ICIAR M,JUAN ROMAN S V-V,et al.Estimation of freezing storage time and quality changes in hake(Merluccius merluccius L.)by low field NMR[J].Food Chemistry,2012,135(3):1626-1634.
[12]XU C C,LI Y F,YU H N.Effect of far-infrared drying on the water state and glass transition temperature in carrots[J].Journal of Food Engineering,2014,136:42-47.
[13]谢小雷,李侠,张春晖,等.牛肉干中红外-热风组合干燥工艺中水分迁移规律[J].农业工程学报,2014,30(14):322-330.
[14]孙炳新,赵宏侠,冯叙桥,等.基于低场核磁和成像技术的鲜枣贮藏过程水分状态的变化研究[J].中国食品学报,2016,16(5):252-257.
[15]GENG S,WANG H,WANG X,et al.A non-invasive NMR and MRI method to analyze the rehydration of dried sea cucumber[J].Analytical Methods,2015,7(6):2413-2419.
[16]HAWLADER M N A,PERERA C O,TIAN M,et al.Drying of guava and papaya:Impact of different drying methods[J].Drying Technology,2006,24(1):77-87.
[17]CHEN H,ZHANG M,FANG Z,et al.Effects of different drying methods on the quality of squid cubes[J].Drying Technology,2013,31(16):1911-1918.
[18]陈健凯,林河通,林艺芬,等.基于品质和能耗的杏鲍菇微波真空干燥工艺参数优化[J].农业工程学报,2014,30(3):277-284.
[19]钱革兰,张琦,崔政伟.真空微波和冷冻干燥组合降低胡萝卜片的干燥能耗[J].农业工程学报,2011,27(6):387-392.
[20]HU Y Q,YU H X,DONG K C,et al.Analysis of the tenderization of jumbo squid(Dosidicus gigas)meat by ultrasonic treatment using response surface methodology[J].Food Chemistry,2014,160(10):219-225.
[21]项怡,李洪军,倪冬冬,等.甲鱼汤生产工艺优化研究[J].食品工业科技,2014,35(18):272-275,280.
[22]吴波,陈长华,杨琳.洛伐他汀发酵培养基配方优化及15L罐放大[J].中国抗生素杂志,2007,32(7):409-413,437.
[23]SHIGEKI T,MIKA F.An application of magnetic resonance imaging to the real time measurement of the change of moisture profile in a rice grain during drying[J].Journal of Food Engineering,1997,33(1):181-192.
[24]张建锋,吴迪,龚向阳,等.基于核磁共振成像技术的作物根系无损检测[J].农业工程学报,2012,28(8):181-185.
[25]阮榕生,林向阳,张锦胜.核磁共振技术在食品和生物体系中的应用[M].北京:中国轻工业出版社,2009:90-94.
[26]张明辉,李新宇,周云洁,等.利用时域核磁共振研究木材干燥过程水分状态变化[J].林业科学,2014,50(12):109-113.