响应面法优化香菇热风-微波联合干燥工艺
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摘要
本文基于热风-微波分段联合干燥方式,探讨了联合干燥转换点干基含水率(2.00～5.00 g/g)、热风温度(50.0～70.0℃)及微波功率密度(6.67～33.33 W/g)对香菇营养成分、干燥特性及品质的影响。通过单因素实验确定较优参数范围并采用Box-Behnken组合设计优化联合干燥工艺,分析干燥工艺对干燥时间及香菇典型品质(色差、收缩率及多糖保留率)的影响。结果表明,通过响应面优化试验获得最优工艺为转换点干基含水率4.20 g/g、热风温度60.60℃、微波功率密度30.00 W/g,此条件下的联合干燥时间为178.33 min(其中热风干燥170 min,微波干燥8.33 min),产品色差ΔE为11.21,收缩率为65.28%,多糖保留率为66.98%,综合评分为0.145。研究结果表明热风-微波联合工艺能够实现对香菇的快速干燥,并保证较好的干品品质。
Hot air-microwave combined drying process was used to dry shiitakes in the current study.Effects of switching point( dry basis moisture contents 2.00～5.00 g/g),hot air temperature( 50.0～70.0 ℃) and microwave power density( 6.67～33.33 W/g)on the drying characteristics and quality of shiitakes were investigated.Single factor experiments combined with Box-Behnken design was used to optimize the process parameters of hot air-microwave drying process.Effects of dry process on total drying time,and quality of final products( color,shrinkage,polysaccharide retention) were analyzed. Results showed that the optimal parameters for this combined drying process for shiitakes were: Dry basis moisture content at switching point 4.20 g/g,hot air temperature 60.60 ℃ and microwave power density 30.00 W/g,and the corresponding drying time was 178.33 min( the hot air was dried for 170 min and the microwave was dried for 8.33 min),total color difference was 11.21,shrinkage was 65.28%,lentinan retention was 66.98%,and the overall score was 0.145.This study suggested that the hot air-microwave combination could be an effective drying method to obtain dehydrated shiitakes with high quality.
Hot air-microwave combined drying process was used to dry shiitakes in the current study.Effects of switching point( dry basis moisture contents 2.00～5.00 g/g),hot air temperature( 50.0～70.0 ℃) and microwave power density( 6.67～33.33 W/g)on the drying characteristics and quality of shiitakes were investigated.Single factor experiments combined with Box-Behnken design was used to optimize the process parameters of hot air-microwave drying process.Effects of dry process on total drying time,and quality of final products( color,shrinkage,polysaccharide retention) were analyzed. Results showed that the optimal parameters for this combined drying process for shiitakes were: Dry basis moisture content at switching point 4.20 g/g,hot air temperature 60.60 ℃ and microwave power density 30.00 W/g,and the corresponding drying time was 178.33 min( the hot air was dried for 170 min and the microwave was dried for 8.33 min),total color difference was 11.21,shrinkage was 65.28%,lentinan retention was 66.98%,and the overall score was 0.145.This study suggested that the hot air-microwave combination could be an effective drying method to obtain dehydrated shiitakes with high quality.
引文
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[16]Apinyavisit K,Nathakaranakule A,Soponronnarit S,et al.Acomparative study of combined microwave techniques for longan drying with hot air or vacuum[J].International Journal of Food Engineering,2017,13(7):161-169.
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[18]池春欢,汪云友,陈厚荣.多指标综合评分法优化辣椒热泵-微波联合干燥工艺[J].食品与发酵工业,2018(6):172-179.
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[21]Tian Y,Zhao Y,Huang J,et al.Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms[J].Food Chemistry,2016,197:714-722.
[22]李艳杰,高衍红,王鹏.香菇热风干燥工艺优化及其对主要营养物质和抗氧化活性的影响[J].食品科学,2017(6):209-214.
[23]谢静,赵阿丹,熊善柏,等.干燥方式对酥脆香菇品质的影响[J].食品科学,2012(13):87-91.
[24]吕佳宁,李影,韩立杰.不同干燥方法对生食香菇品质的影响[J].食品科学技术学报,2014,32(2):46-50.D
[25]高伦江,曾顺德,李晶,等.热风微波联合干制对香菇品质及风味的影响[J].食品工业科技,2017(21):80-83.
[26]Cao X,Zhang M,Fang Z,et al.Drying kinetics and product quality of green soybean under different microwave drying methods[J].Drying Technology,2017,35(2):240-248.
[27]周韵,宋春芳,崔政伟.热风微波耦合干燥胡萝卜片工艺[J].农业工程学报,2011(2):382-386.
[28]郭玲玲,周林燕,毕金峰,等.香菇中短波红外-脉动压差闪蒸联合干燥工艺研究[J].中国食品学报,2018,18(2):155-164.
[29]王安建,刘丽娜,魏书信,等.响应面法优化香菇热泵干燥工艺[J].食品科技,2016(3):62-66.
[2]Li B,Pei F,Chen S,et al.Non-volatile flavour components in Lentinus edodes after hot water blanching and microwave blanching[J].International Journal of Food Properties,2017,20:S2532-S2542.
[3]徐晓飞,向莹,张小爽.不同干燥方式对香菇品质的影响[J].食品工业科技,2012,33(17):259-262.
[4]Li S,Wang A,Liu L,et al.Evaluation of nutritional values of shiitake mushroom stipes[J].Journal of Food Measurement and Characterization,2018,12(3):2012-2019.
[5]Kumar A,Singh M,Singh G.Effect of different pretreatments on the quality of mushrooms during solar drying[J].Journal of Food Science and Technology,2013,50(1):165-170.
[6]黄姬俊.香菇微波真空干燥技术的研究[D].福州:福建农林大学,2010:2-4,20-26.
[7]Yang W,Du H,Mariga A M,et al.Hot air drying process promotes lignification of Lentinus edodes[J].LWT-Food Science and Technology,2017,84:726-732.
[8]Bakhara C K,Pal U S,Bal L M.Drying characteristic and physico-chemical evaluation of tender jackfruit slices during osmo-convective drying[J].Food Measure,2018,12:564-572.
[9]Das I,Arora A.Alternate microwave and convective hot air application for rapid mushroom drying[J].Journal of Food Engineering,2018,223:208-219.
[10]Talens C,Castro M,Fito P J.Effect of microwave power coupled with hot air drying on sorption isotherms and microstructure of orange peel[J].Food and Bioprocess Technology,2018,11(4):723-734.
[11]李斌,别玉,张伟.不同香菇干燥方式的干燥特性和干品品质对比研究[J].食品工业科技,2017,38(4):175-179.
[12]Wang H,Zhang M,Adhikari B.Drying of shiitake mushroom by combining freeze-drying and mid-infrared radiation[J].Food and Bioproducts Processing,2015,94:507-517.
[13]Wang H,Zhang M,Mujumdar A S.Comparison of three new drying methods for drying characteristics and quality of shiitake mushroom[J].Drying Technology,2014,32(15):1791-1802.
[14]Wei Q,Huang J,Zhang Z,et al.Effects of different combined drying methods on drying uniformity and quality of dried taro slices[J].Drying Technology,2018(11):1-9.
[15]Politowicz J,Lech K,Lipan L,et al.Volatile composition and sensory profile of shiitake mushrooms as affected by drying method[J].Journal of the Science of Food and Agriculture,2018,98(4):1511-1521.
[16]Apinyavisit K,Nathakaranakule A,Soponronnarit S,et al.Acomparative study of combined microwave techniques for longan drying with hot air or vacuum[J].International Journal of Food Engineering,2017,13(7):161-169.
[17]Jiang N,Liu C,Li D,et al.Evaluation of freeze drying combined with microwave vacuum drying for functional okra snacks:Antioxidant properties,sensory quality,and energy consumption[J].LWT-Food Science and Technology,2017,82:216-226.
[18]池春欢,汪云友,陈厚荣.多指标综合评分法优化辣椒热泵-微波联合干燥工艺[J].食品与发酵工业,2018(6):172-179.
[19]Dinani S T,Havet M.Effect of voltage and air flow velocity of combined convective-electrohydrodynamic drying system on the physical properties of mushroom slices[J].Industrial Crops and Products,2015,70:417-426.
[20]王洪彩.香菇中短波红外干燥及其联合干燥研究[D].无锡:江南大学,2014:24-32.
[21]Tian Y,Zhao Y,Huang J,et al.Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms[J].Food Chemistry,2016,197:714-722.
[22]李艳杰,高衍红,王鹏.香菇热风干燥工艺优化及其对主要营养物质和抗氧化活性的影响[J].食品科学,2017(6):209-214.
[23]谢静,赵阿丹,熊善柏,等.干燥方式对酥脆香菇品质的影响[J].食品科学,2012(13):87-91.
[24]吕佳宁,李影,韩立杰.不同干燥方法对生食香菇品质的影响[J].食品科学技术学报,2014,32(2):46-50.D
[25]高伦江,曾顺德,李晶,等.热风微波联合干制对香菇品质及风味的影响[J].食品工业科技,2017(21):80-83.
[26]Cao X,Zhang M,Fang Z,et al.Drying kinetics and product quality of green soybean under different microwave drying methods[J].Drying Technology,2017,35(2):240-248.
[27]周韵,宋春芳,崔政伟.热风微波耦合干燥胡萝卜片工艺[J].农业工程学报,2011(2):382-386.
[28]郭玲玲,周林燕,毕金峰,等.香菇中短波红外-脉动压差闪蒸联合干燥工艺研究[J].中国食品学报,2018,18(2):155-164.
[29]王安建,刘丽娜,魏书信,等.响应面法优化香菇热泵干燥工艺[J].食品科技,2016(3):62-66.