蓝莓热风干燥过程中水分扩散特性和微观结构变化
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摘要
为了研究蓝莓热风干燥过程中水分扩散特性和微观结构的变化规律,采用电热恒温箱在50、65和80℃的条件下对蓝莓进行热风干燥试验,应用核磁共振(nuclear magnetic resonance,NMR)和微观电镜扫描仪(scanning electron microscope,SEM)技术,测定蓝莓在干燥过程中水分迁移和内果皮微观结构的变化。结果表明:干燥过程改变了蓝莓中水分迁移特性,自由度高的水分向自由度低的迁移。干燥温度和干燥时间两个维度影响干燥效果,干燥速率随干燥温度的升高渐增。50、65、80℃的温度下干燥时间分别为50、18、7.5 h。干基含水率与核磁共振信号幅值之间存在显著的线性关系(y=113.99x+5728.6,R~2=0.9901,p <0.01)。随干燥过程中水分的散失,蓝莓果干发生皱缩现象,微观上为细胞壁微丝排列由紧密有序变得松散无序。本研究为蓝莓果干干燥过程中水分迁移和组织微观结构的变化规律提供数据参考。
The objective of this study was to investigate water diffusion characteristics and microstructure of blueberry at different temperatures during hot-air drying process,which was respectively 50,65,80 ℃. Using nuclear magnetic resonance (NMR) and microscopic electron microscopy (SEM) techniques,water transport and micro-structural changes in the inner pericarp of blueberries during drying were analyzed. Results showed that moisture distribution was changed in drying process and the moisture with high degree of freedom moved to the moisture with low degree of freedom.Temperature and time were two main aspects during hot-air drying.Drying rate was accelerated with the rise of drying temperature. Drying time at 50,65 and80 ℃ were 50,18 and 7.5 h,respectively.Water contents in dry base and nuclear magnetic resonance signal amplitude were followed significant linear regression (y = 113.99 x + 5728.6,R~2= 0.9901,p < 0.01).With loss of moisture during hot-air drying process,shrinkage of blueberry occurred and microstructure changed. Microscopically,cell wall microfilaments were arranged from tightly ordered to loosely disordered. This study provided data reference for the changes of water migration and microstructure in the drying process of blueberry fruit.
The objective of this study was to investigate water diffusion characteristics and microstructure of blueberry at different temperatures during hot-air drying process,which was respectively 50,65,80 ℃. Using nuclear magnetic resonance (NMR) and microscopic electron microscopy (SEM) techniques,water transport and micro-structural changes in the inner pericarp of blueberries during drying were analyzed. Results showed that moisture distribution was changed in drying process and the moisture with high degree of freedom moved to the moisture with low degree of freedom.Temperature and time were two main aspects during hot-air drying.Drying rate was accelerated with the rise of drying temperature. Drying time at 50,65 and80 ℃ were 50,18 and 7.5 h,respectively.Water contents in dry base and nuclear magnetic resonance signal amplitude were followed significant linear regression (y = 113.99 x + 5728.6,R~2= 0.9901,p < 0.01).With loss of moisture during hot-air drying process,shrinkage of blueberry occurred and microstructure changed. Microscopically,cell wall microfilaments were arranged from tightly ordered to loosely disordered. This study provided data reference for the changes of water migration and microstructure in the drying process of blueberry fruit.
引文
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[2]李星琪,陈厚荣.蓝莓热风干燥特性及数学模型[J].农产品加工,2016(13):9-13.
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[14]任广跃,曾凡莲,段续,等.利用低场核磁分析玉米干燥过程中内部水分变化[J].中国粮油学报,2016,31(8):96-99.
[15]王雪媛,高琨,陈芹芹,等.苹果片中短波红外干燥过程中水分扩散特性[J].农业工程学报,2015,31(12):275-281.
[16]Mothibe KJ,Zhang M,Mujumdar A,et al.Effects of ultrasound and microwave pretreatments of apple before spouted bed drying on rate of dehydration and physical properties[J].Drying Technology,2014,32(15):1848-1856.
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[18]张绪坤,祝树森,黄俭花,等.用低场核磁分析胡萝卜切片干燥过程的内部水分变化[J].食品科学,2012,28(22):282-287.
[19]李娜,李瑜.利用低场核磁共振技术分析冬瓜真空干燥过程中的内部水分变化[J].食品科学,2012,37(23):84-88.
[20]Ghosh PK,Jayas DS,Gruwel MLH,et al.Magnetic resonance imaging analysis to explain moisture movement during wheat drying[J].Transactions of the ASABE,2006,49(4):l181-1191.
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[22]Nobuaki I,Sigehiro N,Hiromi K.Loss of moisture from harvested rice seeds on MRI[J].Magnetic Resonance Imaging,2004,22(6):871-875.
[23]Shyhshin H,Cheng YC,Chang C,et al.Magnetic resonance imaging and analyses of tempering processes in rice kernels[J].Journal of Cereal Science,2009,50(1):36-42.
[24]Handman MS.Magnetic resonance imaging of water concentration in low moisture content wood[J].Wood and Fiber Science,2002,34(2):276-286.
[25]Ilvonen K,Palva L,Peramaki M,et al.MRI-Based D2O/H2O-Contrast method to study water flow and distribution in wood xylem[J].Journal of Magnetic Resonance,2001,149(1):36-44.
[26]陈森,孟兆磊,陈闰垄,等.樱桃水分变化的低场核磁共振[J].实验室研究与探索,2013,32(8):52-54.
[27]Voda A,Homan N,Witek M,et al.The impact of freezedrying on microstructure and rehydration properties of carrot[J].Food Research International,2012,49(2):687-693.
[28]Wang R,Zhang M,Mujumdar AS.Effects of vacuum and Microwave freeze drying on microstructure and quality of potato slices[J],Journal of Food Engineering,2010(2):131-139.
[29]刘峰娟,冯作山,孟阳,等.脱水速度对“无核白”葡萄果皮褐变和细胞超微结构的影响[J].食品科学,2016,37(6):220-225.
[30]Abbasi S,Mousavi SM,Mohebbi M.Investigation of changes in physical properties and microstructure and Mathematical modeling of shrinkage of onion during hot air drying[J].Iranian Food Science and Technology Research Journal,2011,7(1):92-98.
[2]李星琪,陈厚荣.蓝莓热风干燥特性及数学模型[J].农产品加工,2016(13):9-13.
[3]许晴晴,陈杭君,郜海燕,等.真空冷冻和热风干燥对蓝莓品质的影响[J].食品科学,2014,35(5):64-68.
[4]Wang SY,Chen CT,Sciarappa W,et al.Fruit quality,antioxidant capacity,and flavonoid content of organically and conventionally grown blueberries[J].Journal of Agricultural and Food Chemistry,2008,56(14):5788-5794.
[5]Li C Y,Feng J,Huang W Y,et al.Composition of polyphenols and antioxidant activity of rabbiteye blueberry(Vaccinium ashei)in Nanjing[J].Journal of Agricultural and Food Chemistry,2013,61(3):523-531.
[6]刘文旭,黄午阳,曾晓雄,等.草莓、黑莓、蓝莓中多酚类物质及其抗氧化活性研究[J].食品科学,2011,32(23):130-133.
[7]邵春霖,孟宪军,毕金峰,等.不同干燥方式对蓝莓品质的影响[J].食品与发酵工业,2013,39(11):109-113.
[8]吕芳楠,温靖,徐玉娟,等.不同品种蓝莓干的品质比较及干燥方式的选择[J].热带作物学报2016,37(11):2230-2237.
[9]Boris N,Luis V,Xia XY,Phytochemical and physical properties of blueberries,tart cherries,strawberries,and cranberries as affected by different drying methods[J].Food Chemistry,2018,262(10):242-250.
[10]Roberta C,Mary HG,Debora E,et al.Wild blueberry polyphenol-protein food ingredients produced by three drying methods:Comparative physico-chemical properties,phytochemical content,and stability during storage[J].Food Chemistry,2017,235(12):76-85.
[11]Vetrachandra KY,Manjeet SC,William LK,et al.Effect of drying method on drying time and physico-chemical properties of dried rabbiteye blueberries[J].LWT-Food Science and Technology,2013,50(3):739-745.
[12]Magdalena Z,Anna M.Microwave-assisted drying of blueberry(Vaccinium corymbosum L.)fruits:Drying kinetics,polyphenols,anthocyanins,antioxidant capacity,colour and texture[J].Food Chemistry,2016,212(12):671-680.
[13]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.
[14]任广跃,曾凡莲,段续,等.利用低场核磁分析玉米干燥过程中内部水分变化[J].中国粮油学报,2016,31(8):96-99.
[15]王雪媛,高琨,陈芹芹,等.苹果片中短波红外干燥过程中水分扩散特性[J].农业工程学报,2015,31(12):275-281.
[16]Mothibe KJ,Zhang M,Mujumdar A,et al.Effects of ultrasound and microwave pretreatments of apple before spouted bed drying on rate of dehydration and physical properties[J].Drying Technology,2014,32(15):1848-1856.
[17]Li X,Ma LZ,Tao Y,et al.Low field-NMR in measuring water mobility and distribution in beef granules during drying process[J].Advanced Materials Research,2012,550-553:3406-3410.
[18]张绪坤,祝树森,黄俭花,等.用低场核磁分析胡萝卜切片干燥过程的内部水分变化[J].食品科学,2012,28(22):282-287.
[19]李娜,李瑜.利用低场核磁共振技术分析冬瓜真空干燥过程中的内部水分变化[J].食品科学,2012,37(23):84-88.
[20]Ghosh PK,Jayas DS,Gruwel MLH,et al.Magnetic resonance imaging analysis to explain moisture movement during wheat drying[J].Transactions of the ASABE,2006,49(4):l181-1191.
[21]Ghosh PK,Jayas DS,White NDG.Magnetic resonance imaging studies to determine the moisture removal pattems in wheat during drying[J].Canadian Biosystems Engineeing,2006,48(1):713-718.
[22]Nobuaki I,Sigehiro N,Hiromi K.Loss of moisture from harvested rice seeds on MRI[J].Magnetic Resonance Imaging,2004,22(6):871-875.
[23]Shyhshin H,Cheng YC,Chang C,et al.Magnetic resonance imaging and analyses of tempering processes in rice kernels[J].Journal of Cereal Science,2009,50(1):36-42.
[24]Handman MS.Magnetic resonance imaging of water concentration in low moisture content wood[J].Wood and Fiber Science,2002,34(2):276-286.
[25]Ilvonen K,Palva L,Peramaki M,et al.MRI-Based D2O/H2O-Contrast method to study water flow and distribution in wood xylem[J].Journal of Magnetic Resonance,2001,149(1):36-44.
[26]陈森,孟兆磊,陈闰垄,等.樱桃水分变化的低场核磁共振[J].实验室研究与探索,2013,32(8):52-54.
[27]Voda A,Homan N,Witek M,et al.The impact of freezedrying on microstructure and rehydration properties of carrot[J].Food Research International,2012,49(2):687-693.
[28]Wang R,Zhang M,Mujumdar AS.Effects of vacuum and Microwave freeze drying on microstructure and quality of potato slices[J],Journal of Food Engineering,2010(2):131-139.
[29]刘峰娟,冯作山,孟阳,等.脱水速度对“无核白”葡萄果皮褐变和细胞超微结构的影响[J].食品科学,2016,37(6):220-225.
[30]Abbasi S,Mousavi SM,Mohebbi M.Investigation of changes in physical properties and microstructure and Mathematical modeling of shrinkage of onion during hot air drying[J].Iranian Food Science and Technology Research Journal,2011,7(1):92-98.