超声波处理对麻竹笋干复水特性的影响及动力学模型
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摘要
为研究超声波处理对麻竹笋干复水特性的影响,在不同超声波功率(100、200、300、400、500 W)和超声温度(50、70、90℃)条件下,考察麻竹笋干复水比和复水速率的变化,并分别用Weibull模型、单项扩散模型和Page模型对麻竹笋干复水过程进行动力学拟合。结果表明,超声波功率和温度对麻竹笋干的复水均有较大的影响。随着温度的上升以及超声功率的增大,麻竹笋干的复水比和复水速率均增大。并且,随着超声处理时间的增加,复水比不断增大,复水速率逐渐降低并趋于恒定。当温度为90℃、超声波功率为500 W、超声波处理时间为120 min时复水比达到最大,且远远大于未经超声处理的笋干复水比。在3种动力学模型中,Page模型的实测值和预测值拟合程度最好(R~2> 0. 99),能更好地用于描述麻竹笋干复水的过程。
In order to study the effect of ultrasonic treatment on rehydration characteristics of dried Ma bamboo shoot,different ultrasonic power( 100,200,300,200,300 W) and different processing temperatures( 50,70,90℃) were studied to investigate the rehydration ratio and rehydration rate of dried Ma bamboo shoot. The dynamics of dried Ma bamboo shoot was fitted by three models,including Weibull model,single diffusion model and Page model.The results showed that the ultrasonic power and temperature had great influences on rehydrating dried bamboo shoots.With an increase in ultrasonic temperature and power,rehydration ratio and the rehydration rate of the dried bamboo shoots increased. Additionally,as the ultrasonic time increased,the rehydration ratio increased and the rehydration rate decreased and tended to be constant. When the temperature was 90 ℃,the ultrasonic power was 500 W,and the ultrasonic treatment time was 120 min,the rehydration ratio was the highest,which was much higher than the rehydration ratio of dried Ma bamboo shoot with no ultrasonic treatment. Regarding the three kinds of kinetic model fitting,Page mode showed the best fitting degree( R~2> 0. 99) between measured and predicted results. Therefore,it can be better used to describe the rehydration process of dried Ma bamboo shoot.
In order to study the effect of ultrasonic treatment on rehydration characteristics of dried Ma bamboo shoot,different ultrasonic power( 100,200,300,200,300 W) and different processing temperatures( 50,70,90℃) were studied to investigate the rehydration ratio and rehydration rate of dried Ma bamboo shoot. The dynamics of dried Ma bamboo shoot was fitted by three models,including Weibull model,single diffusion model and Page model.The results showed that the ultrasonic power and temperature had great influences on rehydrating dried bamboo shoots.With an increase in ultrasonic temperature and power,rehydration ratio and the rehydration rate of the dried bamboo shoots increased. Additionally,as the ultrasonic time increased,the rehydration ratio increased and the rehydration rate decreased and tended to be constant. When the temperature was 90 ℃,the ultrasonic power was 500 W,and the ultrasonic treatment time was 120 min,the rehydration ratio was the highest,which was much higher than the rehydration ratio of dried Ma bamboo shoot with no ultrasonic treatment. Regarding the three kinds of kinetic model fitting,Page mode showed the best fitting degree( R~2> 0. 99) between measured and predicted results. Therefore,it can be better used to describe the rehydration process of dried Ma bamboo shoot.
引文
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[2] SANTOSH S,LALIT M B,POONAM S,et al. Bamboo shoot processing:Food quality and safety aspect[J].Trends in Food Soience and Technology,2010,21(4):181-189.
[3]张甫生,宋家芯,郑炯.热烫处理对麻竹笋质构特性的影响[J].食品与发酵工业,2013,39(8):128-132.
[4]李洁,王清章,项丽霞,等.藕片干制及复水性研究[J].食品工业科技,2005,26(7):131-132.
[5]王冬,邹康平.干香菇复水性的研究[J].黑龙江科技信息,2014(19):35.
[6]吕为乔,韩清华,李树君,等.微波流态化干燥姜片复水能力和物性分析[J].农业机械学报,2015,46(8):200-205.
[7]杜卫华,杨性民,肖功年,等.改善真空冷冻干燥豌豆复水性的工艺研究[J].食品科技,2006,31(2):28-32.
[8]赵旭博,董文宾,于琴.超声波技术在食品行业应用新进展[J].食品研究与开发. 2005,26(1):3-7.
[9] POVEY M J W,MCCLEMENTS D J. Ultrasonics in food engineering. part I:Introduction and experimental methods[J]. Journal of Food Engineering,1988,8(4):217-245.
[10]程一鑫.超声波对高甲氧基果胶NMR转折点蔗糖浓度及其结构的影响[D].南昌:南昌大学,2014.
[11] LU C,PAN Z L,YUE T L,et al. Effect of ultrasonic treatment of brown rice at different temperatures on cooking properties and quality[J]. Cereal Chemistry,2010,87(5):403-408.
[12] YILDIRIM A,ONER M D,BAYRAM M. Fitting fick's model to analyze water diffusion into chickpeas during soaking with ultrasound treatment[J]. Journal of Food Engineering,2011,104(104):134-142.
[13] GHAFOOR M,MISRA N N,MAHADEVAN K,et al.Ultrasound assisted hydration of navy beans(Phaseolus Vulgaris)[J]. Ultrasonics Sonochemistry,2014,21(1):409-414.
[14] GARCIA-ALVAREZ J. SALAZAR,ROSELL C M. Ultrasonic study of wheat flour properties[J]. Ultrasonics,2010,51(2):223-228.
[15]章斌,侯小桢,谢泽玲.超声波处理对真空冷冻干燥香蕉片的影响[J].食品研究与开发,2012,33(5):79-82.
[16]李敏,关志强,吴阳阳,等.不同功率的超声波预处理对罗非鱼片冻干性能的影响[J].真空科学与技术学报,2016,36(6):618-623.
[17]黄旭辉.超声波处理对海参复水品质的影响及机理研究[D].福州:福建农林大学,2016
[18]黄迪,李文峰,杨兴斌,等.气体射流冲击干燥猕猴桃片的复水动力学特性及数学模型[J].食品与发酵工业,2017,43(5):86-92.
[19]焦爱权,庄海宁,金征宇,等.微波热风干燥挤压方便米饭的脱水和复水数学模型的建立[J].食品与生物技术学报,2009,28(2):156-161.
[20]许牡丹,马可纯,黄萌,等.猕猴桃片真空-红外联合干燥数学模型建立[J].食品工业科技,2016,37(18):127-132.
[21]王相友,张海鹏,张丽丽,等.胡萝卜切片红外干燥特性与数学模型[J].农业机械学报,2013,44(10):198-202.
[22]张孙现,黄子建,池文文,等.干制鲍鱼的复水特性及动力学模型[J].大连海洋大学学报,2013,28(6):610-613.
[23]杨爱金,毕金峰,韩庆典,等.工艺参数对苹果变温压差膨化干燥过程中水分扩散的影响[J].核农学报,2013,27(4):443-451.
[24] SAGUY S,MARABI A,WALLACH R. New approach to model rehydration of dry food particulates utilizing principles of liquid transport in porous media[J]. Trends in food Science and Technology,2005,16(11):495-506.
[25] TROYGOT O,SAGUY L S,WALLACH R Modeling rehydration of porous food materials:I. Determination of characteristic curve from water sorption isotherms[J].Journal of Food Engineering,2011,105(3):408-415.
[26] CUNNINGHAM S E,MCMINN WAM,MAGEE T R A,et al. Experimental study of rehydration kinetics of potato cylinders[J]. Food and Bioproducts Processing,2014,86(4):15-24.
[27] GALLEGO-HUAREZ J. A,RODRIGUEZ-CORRALL G,GALVEZ M,et al. A new high-intensity ultrasonic technology for food dehydration[J]Drying Technology,1999,17(3):597-608.
[28]周頔,孙艳辉,蔡华珍,等.超声波预处理对苹果片真空冷冻干燥过程的影响[J].食品工业科技,2015,36(22):282-286.
[29] KAYMAK-ERTEKIN E. Drying and rehydrating kinetics of green and red peppers[J]. Journal of Food Science,2002,67(1):168-175.
[30] VEGA-GALVEZ A,NOTTE-CUELLO E,LEMUS-MONDACA R,et al. Mathematical modelling of mass transfer during rehydration process of Aloe uera(Aloe barbadensis Miller)[J]. Food and Bioproducts Processing:Transactions of the Institution of Chemical Engineers Part C,2009,87(4):254-260.
[31] GARCIA-PASCUAL P,SANJUAN N,MELIS R,et al.Morchella esculenta(morel)rehydration process modelling[J]. Journal of Food Engineering,2006,72(4):346-353.