射频预处理对杏果热风干燥特性及营养成分的影响
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摘要
对经过不同时间(20、30、40、50 min)射频预处理后的杏果进行热风干燥,测定干燥过程中杏果水分含量、营养成分变化和最终干制品营养成分含量,建立了杏果热风干燥动力学模型(Page模型、Herdenson and Pabis模型和Lemus模型)。结果表明,射频预处理可提高杏果热风干燥速率,根据不同模型下的拟合系数(R2)、卡方值(χ2)与均方根误差(RMSE)相比较可知,Herdenson and Pabis模型拟合度最高;经射频预处理,热风干燥后杏果的黄酮、多酚、维生素C的含量均比鲜果的含量有所增加。其中射频预处理30 min的杏果其营养含量增加最大,其中,维生素C、黄酮和多酚含量分别增加了0. 172 6、4. 501 4和6. 244 9 mg/100g。研究证明,射频处理可提高果蔬物料干燥速率,且有利于营养成分溶出或提取。
Hot air drying experiments on apricot were conducted after radio frequency(RF) pretreatment with different treatment time(20,30,40,50 min). The moisture content,changes in nutritional components of apricot during drying as well as dried apricot were determined. The drying kinetic model of hot air dried apricot was established(Page model,Herdenson and Pabis model,Lemus model). The results showed that RF pretreatment could improve the hot air drying rate of apricot. Herdenson and Pabis models were better fit to the experiment data according to the analysis of R2,χ2,and root-mean-square error(RMSE) of different models. After RF pretreatment,levels of flavonoids,polyphenols,and vitamin C in dried apricot fruit were higher than those of fresh fruit. The nutrient contents of dried apricot were the highest when the RF pretreatment time was 30 min,with the contents of vitamin C,flavonoid,and polyphenols increased by 0. 172 6 mg/100 g,4. 501 4 mg/100 g,and 6. 244 9 mg/100 g,respectively.RF may be used as a pretreatment to improve the drying rates of fruits and vegetables,and also to help nutrients' dissolution or extraction.
Hot air drying experiments on apricot were conducted after radio frequency(RF) pretreatment with different treatment time(20,30,40,50 min). The moisture content,changes in nutritional components of apricot during drying as well as dried apricot were determined. The drying kinetic model of hot air dried apricot was established(Page model,Herdenson and Pabis model,Lemus model). The results showed that RF pretreatment could improve the hot air drying rate of apricot. Herdenson and Pabis models were better fit to the experiment data according to the analysis of R2,χ2,and root-mean-square error(RMSE) of different models. After RF pretreatment,levels of flavonoids,polyphenols,and vitamin C in dried apricot fruit were higher than those of fresh fruit. The nutrient contents of dried apricot were the highest when the RF pretreatment time was 30 min,with the contents of vitamin C,flavonoid,and polyphenols increased by 0. 172 6 mg/100 g,4. 501 4 mg/100 g,and 6. 244 9 mg/100 g,respectively.RF may be used as a pretreatment to improve the drying rates of fruits and vegetables,and also to help nutrients' dissolution or extraction.
引文
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[33]罗群,李洁,黄春萍.石榴皮总黄酮超声波提取工艺的优化[J].南方农业学报,2013,44(9):1 529-1 533.
[34]杨洁,关梦玉,吴霞,等.枣叶黄酮微波-离子液体辅助提取工艺优化及其抗氧化活性研究[J].中国食品添加剂,2018,28(1):87-94.
[35]徐方祥,郑博文,苏袁宁,等.微波辅助双水相提取绿茶中茶多酚的研究[J].食品工业科技,2017,38(17):188-192.
[36]马文娟.茶叶中茶多酚的热稳定性研究[J].农产品加工(学刊),2014,9(17):13-14.
[37]赵二劳,王明华,展俊岭,等.响应面优化玉米苞叶多酚微波辅助提取工艺及其抗氧化性[J/OL].分子植物育种:1-9.[2018-04-9]. http://kns. cnki. net/kcms/detail/46. 1068. S. 20180131. 1434. 004. html.
[2]张加延.杏的营养成分与医疗保健作用[C]//中国园艺学会干果分会成立大会暨第二届全国干果生产与科研进展学术研讨会.河北:中国园艺学会,2001:139-143.
[3]刘小龙,史建新,沈卫强,等.利用太阳能集热器-热泵组合干燥设备进行杏干燥试验研究[J].新疆农机化,2015,24(1):11-13.
[4]王宁,刘文秀,李凤城,等.杏低温薄层干燥试验与建模[J].农业机械学报,2011,42(1):140-143; 153.
[5]杜志龙,高振江,张春敏,等.杏的自然风干实验研究[J].食品科技,2006,31(8):97.
[6]张宁,王冉冉,李法德.射频加热技术在农产品和食品工业的应用研究进展[J].食品工业,2013,34(11):200.
[7]张永迪.基于射频加热的苹果烫漂护色技术研究[D].杨凌:西北农林科技大学,2016.
[8]侯莉侠.采后板栗射频杀虫灭菌技术及方法研究[D].杨凌:西北农林科技大学,2017.
[9] HANSEN J D,DRAKE S R,HEIDT M L,et al. Radio frequency-hot water dips for postharvest codling moth control in apples[J]. Journal of Food Processing and Preservation,2006,30(6):631-642.
[10]张丽.红枣的射频热风联合干制技术研究[D].杨凌:西北农林科技大学,2010.
[11] PIYASENA P,DUSSAULT C. Continuous radio-frequency heating of a model viscous solution:influence of active current,flow rate,and salt content on temperature rise[J]. Canadian Biosystems Engineering,2003,45(6):27-34.
[12] ZHONG Q,SANDEEP K P,SWARTZEL K R. Continuous flow radio frequency heating of water and carboxymethyl cellulose solutions[J]. Journal of Food Science,2003,68(1):217-223.
[13] WANG J,OLSEN R G,TANG J,et al. Influence of mashed potato dielectric properties and circulating water electric conductivity on radio frequency heating at 27 MHz[J]. Journal of Microwave Power&Electromagnetic Energy,2008,42(2):31-46.
[14] LUECHAPATTANAPORN K,WANG Y,WANG J,et al. Sterilization of scrambled eggs in military polymeric trays by radio frequency energy[J]. Journal of Food Science,2005,70(4):288-294.
[15] PIYASENA P,DUSSAULT C,KOUTCHMA T,et al.Radio frequency heating of foods:principles,applications and related properties-a review[J]. Critical Reviews in Food Science and Nutrition,2003,43(6):587-606.
[16]刘嫣红,唐炬明,毛志怀,等.射频-热风与热风处理保鲜白面包的比较[J].农业工程学报,2009,25(9):323-328.
[17] ORSAT V,BAI L A,RAGHAVAN G S V,et al. Radiofrequency heating of ham to enhance shelf-life in vacuum packaging[J]. Journal of Food Process Engineering,2004,27(4):267-283.
[18] ZHANG L,LYNG J G,BRUNTON N P. The effect of fat,water and salt on the thermal and dielectric properties of meat batter and its temperature following microwave or radio frequency heating[J]. Journal of Food Engineering,2007,80(1):142-151.
[19]王云阳.澳洲坚果射频干燥技术研究[D].杨凌:西北农林科技大学,2012.
[20]李菊花,赵孟辉,陈波.不同乙醇浓度提取总对黄酮测定的影响[J].浙江预防医学,1999,10(10):63-64.
[21]宋烨威,金红娜,徐洁,等.昆仑雪菊中黄酮类化合物的提取分离及抗氧化活性评价[J].食品与发酵工艺,2016,46(4):220-224.
[22]王岸娜,徐山宝,刘小彦,等.福林法测定猕猴桃多酚含量的研究[J].食品科学,2008,29(7):398-401.
[23]国家卫生和计划生育委员会. GB 5009. 86—2016,食品中抗坏血酸的测定[S].北京:中国标准出版社,2016
[24] O’CALLAGHAN J R,MENZIES D J,BAILEY P H.Digital simulation of agricultural dryer performance[J].Journal of Agricultural Engineering Research,1971,16(3):223-244.
[25] XIAO H W,PANG C L,WANG L H,et al. Drying kinetics and quality of Monukka seedless grapes dried in an air-impingement jet dryer[J]. Biosystems Engineering,2010,105(2),233-240.
[26]杨爱金,刘璇,毕金峰,等.食品干燥过程中水分扩散特性的研究进展[J].食品与机械,2012,28(5):247-250.
[27]黄克昌,郭刚军,邹建云,等.澳洲坚果果仁干燥Page模型的建立及品质变化[J].食品科技,2017,42(5):68-71.
[28] SILVA W P,SILVA C M D P S,GAMA F J A,et al.Mathematical models to describe thin-layer drying and to determine drying rate of whole bananas[J]. Journal of the Saudi Society of Agricultural Sciences,2014,13(1):67-74.
[29] BOLAGI O T,OLALUSI A P,ADESINA B S. Mathematical modeling of drying pattern of ogi produced from two types of maize grain[J]. Journal of Food Research,2014,4(1):174-185.
[30]李文峰,金欢欢,肖旭霖.山楂气体射流冲击干燥特性及干燥模型[J].食品科学,2014,35(9):69-73.
[31] BI J F,YANG A J,LIU X,et al. Effects of pretreatments on explosion puffing drying kinetics of apple[J].LWT-Food Science and Technology, 2015, 60(2):1 136-1 142.
[32]张圣燕.响应面法优化微波提取冬枣叶总黄酮及其抗氧化活性[J].农业工程,2015,5(5):65-71.
[33]罗群,李洁,黄春萍.石榴皮总黄酮超声波提取工艺的优化[J].南方农业学报,2013,44(9):1 529-1 533.
[34]杨洁,关梦玉,吴霞,等.枣叶黄酮微波-离子液体辅助提取工艺优化及其抗氧化活性研究[J].中国食品添加剂,2018,28(1):87-94.
[35]徐方祥,郑博文,苏袁宁,等.微波辅助双水相提取绿茶中茶多酚的研究[J].食品工业科技,2017,38(17):188-192.
[36]马文娟.茶叶中茶多酚的热稳定性研究[J].农产品加工(学刊),2014,9(17):13-14.
[37]赵二劳,王明华,展俊岭,等.响应面优化玉米苞叶多酚微波辅助提取工艺及其抗氧化性[J/OL].分子植物育种:1-9.[2018-04-9]. http://kns. cnki. net/kcms/detail/46. 1068. S. 20180131. 1434. 004. html.