基于低场核磁的马铃薯切片干燥过程水分迁移规律研究
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摘要
为研究马铃薯切片热泵干燥过程中内部水分迁移规律,利用低场核磁共振技术检测横向弛豫时间T2,分析峰面积A2x的变化,建立水分变化动力学模型。结果表明:热泵干燥过程中,提高热风温度能够显著提高干燥速率,加快结合水、不易流动水以及自由水的迁移。干燥过程中自由水和结合水先于不易流动水发生变化,自由水含量在前90 min基本保持不变,之后迅速下降,不易流动水和结合水含量均表现为先升高后降低的趋势。自由水被脱除后,不易流动水和结合水依次达到最大值,随着干燥进行不易流动水逐渐被脱除,随后结合水开始被脱除至干燥结束。马铃薯切片热泵干燥过程属于内部扩散控制,水分有效扩散系数范围为5. 228×10-8～1. 434×10-7m2/s,建立的干燥动力学模型决定系数均大于0. 98,可用于预测马铃薯切片干燥过程中不同状态的水分迁移规律。
In order to study the law of internal water migration in the process of potato chip heat pump drying,the changes of transverse relaxation time T2 and peak area A2 xwere analyzed by low-field NMR technique,and a dynamic model was established for different states of moisture change in the drying process. The results showed that in the process of heat pump drying,increasing the hot air temperature can significantly increase the drying rate and accelerate the migration rate of bound water,immobilized water and free water. In the drying process,the free and bound water was changed before the immobilized water,and the free water content was remained basically the same for the first 90 min,and then dropped rapidly. The proportions of the immobilized and bound water both showed a rise and then decrease. In the trend,after the free water was removed,the immobilized water and the bound water successively reached a maximum value,and as the drying proceeding,the flowing water was gradually removed,and then the bound water started to be removed until the drying was completed. The heat pump drying process of potato slices belonged to internal diffusion control,and the effective water diffusion coefficient was ranged from 5. 228 × 10-8 m2/s to 1. 434 × 10-7 m2/s. A dynamic model was established for the changes of moisture content and its content in different stages of potato slice drying with time. The coefficient of determination of all models was greater than 0. 98,which was a good predictor of the law of moisture migration of potato slices in different states during the drying process.
In order to study the law of internal water migration in the process of potato chip heat pump drying,the changes of transverse relaxation time T2 and peak area A2 xwere analyzed by low-field NMR technique,and a dynamic model was established for different states of moisture change in the drying process. The results showed that in the process of heat pump drying,increasing the hot air temperature can significantly increase the drying rate and accelerate the migration rate of bound water,immobilized water and free water. In the drying process,the free and bound water was changed before the immobilized water,and the free water content was remained basically the same for the first 90 min,and then dropped rapidly. The proportions of the immobilized and bound water both showed a rise and then decrease. In the trend,after the free water was removed,the immobilized water and the bound water successively reached a maximum value,and as the drying proceeding,the flowing water was gradually removed,and then the bound water started to be removed until the drying was completed. The heat pump drying process of potato slices belonged to internal diffusion control,and the effective water diffusion coefficient was ranged from 5. 228 × 10-8 m2/s to 1. 434 × 10-7 m2/s. A dynamic model was established for the changes of moisture content and its content in different stages of potato slice drying with time. The coefficient of determination of all models was greater than 0. 98,which was a good predictor of the law of moisture migration of potato slices in different states during the drying process.
引文
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2徐小东,崔政伟.农产品和食品干燥技术及设备的现状和发展[J].农业机械学报,2005,36(12):171-174.
3 FRIAS A,CLEMENTE G,MULET A.Potato shrinkage during hot air drying[J].Food Science and Technology International,2010,16(4):337-341.
4 FAISAL S,TABASSUM R,KUMAR V.Performance evaluation and process optimization of potato drying using hot air oven[J].Journal of Food Processing&Technology,2013,4(10):273-281.
5王永巍,王欣,刘宝林,等.低场核磁共振技术检测煎炸油品质[J].食品科学,2012,33(6):171-175.WANG Yongwei,WANG Xin,LIU Baolin,et al.Application of low-field nuclear magnetic resonance(LF-NMR)to analyze frying oil quality[J].Food Science,2012,33(6):171-175.(in Chinese)
6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.WANG Xueyuan,GAO Kun,CHEN Qinqin,et al.Water diffusion characteristics of apple slices during short and medium-wave infrared drying[J].Transactions of the CSAE,2015,31(12):275-281.(in Chinese)
7毕金峰,王雪媛,周林燕,等.脉动压差闪蒸处理对苹果片水分散失特性及品质影响[J].农业工程学报,2016,32(增刊2):376-382.BI Jinfeng,WANG Xueyuan,ZHOU Linyan,et al.Effect of instant controlled pressure drop drying on water loss and quality in apple slices[J].Transactions of the CSAE,2016,32(Supp.2):376-382.(in Chinese)
8夏天兰,刘登勇,徐幸莲,等.低场核磁共振技术在肉与肉制品水分测定及其相关品质特性中的应用[J].食品科学,2011,32(21):253-256.XIA Tianlan,LIU Dengyong,XU Xinglian,et al.Application of low-field nuclear magnetic resonance in determining water contents and other related quality characteristics of meat and meat products:a review[J].Food Science,2011,32(21):253-256.(in Chinese)
9 LI C,LIU D,ZHOU G,et al.Meat quality and cooking attributes of thawed pork with different low field NMR T-21[J].Meat Science,2012,92(2):79-83.
10 CABALLERO D,CARO A,RODRIGUEZ P G,et al.Modeling salt diffusion in Iberian ham by applying MRI and data mining[J].Journal of Food Engineering,2016,189:115-122.
11张楠,庄昕波,黄子信,等.低场核磁共振技术研究猪肉冷却过程中水分迁移规律[J].食品科学,2017,38(11):103-109.ZHANG Nan,ZHUANG Xinbo,HUANG Zixin,et al.Change in water mobility in pork during postmortem chilling analyzed by low-field nuclear magnetic resonance[J].Food Science,2017,38(11):103-109.(in Chinese)
12 AGIOMYRGIANNAKI A,PETRAKIS P V,DAIS P.Detection of refined olive oil adulteration with refined hazelnut oil by employing NMR spectroscopy and multivariate statistical analysis[J].Talanta,2010,80(5):2165-2171.
13王晓玲,吴晶,谭明乾.低场核磁共振集合化学计量学方法快速检测掺假核桃油[J].分析测试学报,2015,34(7):789-794.WANG Xiaoling,WU Jing,TAN Mingqian.Rapid detection of adulterated walnut oil by low field-nuclear magnetic resonance combined with chemometric method[J].Journal of Instrumental Analysis,2015,34(7):789-794.(in Chinese)
14 ZHANG X,MORRIS R H,BENCSIK M,et al.Detection of virgin olive oil adulteration using low field unilateral NMR[J].Sensors,2014,14(2):2028-2035.
15邵小龙,张蓝月,冯所兰.低场核磁技术检测芝麻油掺假[J].食品科学,2014,35(20):110-113.SHAO Xiaolong,ZHANG Lanyue,FENG Suolan.Application of LF-NMR for detection of sesame oil adulteration[J].Food Science,2014,35(20):110-113.(in Chinese)
16 CARNEIRO C D S,MARSICO E T,JUNIOR C C,et al.Low-field nuclear magnetic resonance(LF NMR 1H)to assess the mobility of water during storage of salted fish(Sardinella brasiliensis)[J].Journal of Food Engineering,2015,169:321-325.
17 HEUDE C,LEMASSON E,ELBAYED K,et al.Rapid assessment of fish freshness and quality by 1H HR-MAS NMRspectroscopy[J].Food Analytical Methods,2015,8(4):907-915.
18石芳,肖星凝,杨雅轩,等.基于低场核磁共振技术研究不同热风干燥工艺条件下香菇复水过程中的水分传递特性[J].食品与发酵工业,2017,43(10):144-149.SHI Fang,XIAO Xingning,YANG Yaxuan,et al.Characterization of moisture transfer inrehydration process for dried mushroom(Lentinus edodes)by different drying methods[J].Food And Fermentation Industries,2017,43(10):144-149.(in Chinese)
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,2016,37(23):84-88.LI Na,LI Yu.Analysis on internal moisture changes of Benincasa hispida during vacuum drying process using low-field NMR[J].Food Science,2016,37(23):84-88.(in Chinese)
20 KAMAL T,ZHANG T,SONG Y,et al.Water dynamics and physicochemical analysis of two different varieties of apple Jam(Fuji)and(Yinduqing)by LF-NMR and MRI[J].International Journal of Food Engineering,2018,14(3):225.
21 WANG Lin,XU Baoguo,WEI Benxi,et al.Low frequency ultrasound pretreatment of carrot slices:effect on the moisture migration and quality attributes by intermediate-wave infrared radiation drying[J].Ultrasonics-Sonochemistry,2018,40(1):619-628.
22 ZHU D,LIANG J,LIU H,et al.Sweet cherry softening accompanied with moisture migration and loss during low temperature storage[J].J.Sci.Food Agric.,2017.98(10):3651-3658.
23 PEREIRA F M V,CARVALHO A D S,CABEA L F,et al.Classification of intact fresh plums according to sweetness using time-domain nuclear magnetic resonance and chemometrics[J].Microchemical Journal,2013,108(3):14-17.
24中华人民共和国卫生部.食品中水分的测定:GB 5009.3-2010[S].北京:中国标准出版社,2010.
25巨浩羽,肖红伟,郑霞,等.干燥介质相对湿度对胡萝卜片热风干燥特性的影响[J].农业工程学报,2015,31(16):296-304.JU Haoyu,XIAO Hongwei,ZHENG Xia,et al.Effect of hot air relative humidity on drying characteristics of carrot slabs[J].Transactions of the CSAE,2015,31(16):296-304.(in Chinese)
26尹慧敏,聂宇燕,沈瑾,等.基于Weibull分布函数的马铃薯丁薄层热风干燥特性[J].农业工程学报,2016,32(17):252-258.YIN Huimin,NIE Yuyan,SHEN Jin,et al.Drying characteristics of diced potato with thin-layer by hot-wind based on Weibull distribution function[J].Transactions of the CSAE,2016,32(17):252-258.(in Chinese)
27徐建国,张森旺,徐刚,等.莲子薄层热风干燥特性与水分变化规律[J].农业工程学报,2016,32(13):303-309.XU Jianguo,ZHANG Senwang,XU Gang,et al.Thin-layer hot air drying characteristics and moisture diffusivity of lotus seeds[J].Transactions of the CSAE,2016,32(13):303-309.(in Chinese)
28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].农业工程学报,2012,28(22):282-287.ZHANG Xukun,ZHU Shusen,HUANG Jianhua,et al.Analysis on internal moisture changes of carrot slices during drying process using low-field NMR[J].Transactions of the CSAE,2012,28(22):282-287.(in Chinese)
29邵小龙,汪楠,时小转,等.水稻生长过程中籽粒水分状态和横向弛豫特性分析[J].中国农业科学,2017,50(2):240-249.SHAO Xiaolong,WANG Nan,SHI Xiaozhuan,et al.Analysis of moisture state and transverse relaxation characteristics of grains during the growth process of rice[J].Scientia Agricultura Sinica,2017,50(2):240-249.(in Chinese)
30姚康德,刘静.聚合物中的水[J].高分子材料科学与工程,1999(1):6-10.YAO Kangde,LIU Jing.Water in polymers[J].Polymer Materials Science and Engineering,1999(1):6-10.(in Chinese)
31 LV W,ZHANG M,BHANDARI B,et al.Smart NMR method of measurement of moisture content of vegetables during microwave vacuum drying[J].Food&Bioprocess Technology,2017,10(12):2251-2260.
32吴惠玲,王志强,韩春,等.影响美拉德反应的几种因素[J].现代食品科技,2010,26(5):441-444.WU Huiling,WANG Zhiqiang,HAN Chun,et al.Factors affecting the maillard reaction[J].Modern Food Science and Technology,2010,26(5):441-444.(in Chinese)
2徐小东,崔政伟.农产品和食品干燥技术及设备的现状和发展[J].农业机械学报,2005,36(12):171-174.
3 FRIAS A,CLEMENTE G,MULET A.Potato shrinkage during hot air drying[J].Food Science and Technology International,2010,16(4):337-341.
4 FAISAL S,TABASSUM R,KUMAR V.Performance evaluation and process optimization of potato drying using hot air oven[J].Journal of Food Processing&Technology,2013,4(10):273-281.
5王永巍,王欣,刘宝林,等.低场核磁共振技术检测煎炸油品质[J].食品科学,2012,33(6):171-175.WANG Yongwei,WANG Xin,LIU Baolin,et al.Application of low-field nuclear magnetic resonance(LF-NMR)to analyze frying oil quality[J].Food Science,2012,33(6):171-175.(in Chinese)
6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.WANG Xueyuan,GAO Kun,CHEN Qinqin,et al.Water diffusion characteristics of apple slices during short and medium-wave infrared drying[J].Transactions of the CSAE,2015,31(12):275-281.(in Chinese)
7毕金峰,王雪媛,周林燕,等.脉动压差闪蒸处理对苹果片水分散失特性及品质影响[J].农业工程学报,2016,32(增刊2):376-382.BI Jinfeng,WANG Xueyuan,ZHOU Linyan,et al.Effect of instant controlled pressure drop drying on water loss and quality in apple slices[J].Transactions of the CSAE,2016,32(Supp.2):376-382.(in Chinese)
8夏天兰,刘登勇,徐幸莲,等.低场核磁共振技术在肉与肉制品水分测定及其相关品质特性中的应用[J].食品科学,2011,32(21):253-256.XIA Tianlan,LIU Dengyong,XU Xinglian,et al.Application of low-field nuclear magnetic resonance in determining water contents and other related quality characteristics of meat and meat products:a review[J].Food Science,2011,32(21):253-256.(in Chinese)
9 LI C,LIU D,ZHOU G,et al.Meat quality and cooking attributes of thawed pork with different low field NMR T-21[J].Meat Science,2012,92(2):79-83.
10 CABALLERO D,CARO A,RODRIGUEZ P G,et al.Modeling salt diffusion in Iberian ham by applying MRI and data mining[J].Journal of Food Engineering,2016,189:115-122.
11张楠,庄昕波,黄子信,等.低场核磁共振技术研究猪肉冷却过程中水分迁移规律[J].食品科学,2017,38(11):103-109.ZHANG Nan,ZHUANG Xinbo,HUANG Zixin,et al.Change in water mobility in pork during postmortem chilling analyzed by low-field nuclear magnetic resonance[J].Food Science,2017,38(11):103-109.(in Chinese)
12 AGIOMYRGIANNAKI A,PETRAKIS P V,DAIS P.Detection of refined olive oil adulteration with refined hazelnut oil by employing NMR spectroscopy and multivariate statistical analysis[J].Talanta,2010,80(5):2165-2171.
13王晓玲,吴晶,谭明乾.低场核磁共振集合化学计量学方法快速检测掺假核桃油[J].分析测试学报,2015,34(7):789-794.WANG Xiaoling,WU Jing,TAN Mingqian.Rapid detection of adulterated walnut oil by low field-nuclear magnetic resonance combined with chemometric method[J].Journal of Instrumental Analysis,2015,34(7):789-794.(in Chinese)
14 ZHANG X,MORRIS R H,BENCSIK M,et al.Detection of virgin olive oil adulteration using low field unilateral NMR[J].Sensors,2014,14(2):2028-2035.
15邵小龙,张蓝月,冯所兰.低场核磁技术检测芝麻油掺假[J].食品科学,2014,35(20):110-113.SHAO Xiaolong,ZHANG Lanyue,FENG Suolan.Application of LF-NMR for detection of sesame oil adulteration[J].Food Science,2014,35(20):110-113.(in Chinese)
16 CARNEIRO C D S,MARSICO E T,JUNIOR C C,et al.Low-field nuclear magnetic resonance(LF NMR 1H)to assess the mobility of water during storage of salted fish(Sardinella brasiliensis)[J].Journal of Food Engineering,2015,169:321-325.
17 HEUDE C,LEMASSON E,ELBAYED K,et al.Rapid assessment of fish freshness and quality by 1H HR-MAS NMRspectroscopy[J].Food Analytical Methods,2015,8(4):907-915.
18石芳,肖星凝,杨雅轩,等.基于低场核磁共振技术研究不同热风干燥工艺条件下香菇复水过程中的水分传递特性[J].食品与发酵工业,2017,43(10):144-149.SHI Fang,XIAO Xingning,YANG Yaxuan,et al.Characterization of moisture transfer inrehydration process for dried mushroom(Lentinus edodes)by different drying methods[J].Food And Fermentation Industries,2017,43(10):144-149.(in Chinese)
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,2016,37(23):84-88.LI Na,LI Yu.Analysis on internal moisture changes of Benincasa hispida during vacuum drying process using low-field NMR[J].Food Science,2016,37(23):84-88.(in Chinese)
20 KAMAL T,ZHANG T,SONG Y,et al.Water dynamics and physicochemical analysis of two different varieties of apple Jam(Fuji)and(Yinduqing)by LF-NMR and MRI[J].International Journal of Food Engineering,2018,14(3):225.
21 WANG Lin,XU Baoguo,WEI Benxi,et al.Low frequency ultrasound pretreatment of carrot slices:effect on the moisture migration and quality attributes by intermediate-wave infrared radiation drying[J].Ultrasonics-Sonochemistry,2018,40(1):619-628.
22 ZHU D,LIANG J,LIU H,et al.Sweet cherry softening accompanied with moisture migration and loss during low temperature storage[J].J.Sci.Food Agric.,2017.98(10):3651-3658.
23 PEREIRA F M V,CARVALHO A D S,CABEA L F,et al.Classification of intact fresh plums according to sweetness using time-domain nuclear magnetic resonance and chemometrics[J].Microchemical Journal,2013,108(3):14-17.
24中华人民共和国卫生部.食品中水分的测定:GB 5009.3-2010[S].北京:中国标准出版社,2010.
25巨浩羽,肖红伟,郑霞,等.干燥介质相对湿度对胡萝卜片热风干燥特性的影响[J].农业工程学报,2015,31(16):296-304.JU Haoyu,XIAO Hongwei,ZHENG Xia,et al.Effect of hot air relative humidity on drying characteristics of carrot slabs[J].Transactions of the CSAE,2015,31(16):296-304.(in Chinese)
26尹慧敏,聂宇燕,沈瑾,等.基于Weibull分布函数的马铃薯丁薄层热风干燥特性[J].农业工程学报,2016,32(17):252-258.YIN Huimin,NIE Yuyan,SHEN Jin,et al.Drying characteristics of diced potato with thin-layer by hot-wind based on Weibull distribution function[J].Transactions of the CSAE,2016,32(17):252-258.(in Chinese)
27徐建国,张森旺,徐刚,等.莲子薄层热风干燥特性与水分变化规律[J].农业工程学报,2016,32(13):303-309.XU Jianguo,ZHANG Senwang,XU Gang,et al.Thin-layer hot air drying characteristics and moisture diffusivity of lotus seeds[J].Transactions of the CSAE,2016,32(13):303-309.(in Chinese)
28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].农业工程学报,2012,28(22):282-287.ZHANG Xukun,ZHU Shusen,HUANG Jianhua,et al.Analysis on internal moisture changes of carrot slices during drying process using low-field NMR[J].Transactions of the CSAE,2012,28(22):282-287.(in Chinese)
29邵小龙,汪楠,时小转,等.水稻生长过程中籽粒水分状态和横向弛豫特性分析[J].中国农业科学,2017,50(2):240-249.SHAO Xiaolong,WANG Nan,SHI Xiaozhuan,et al.Analysis of moisture state and transverse relaxation characteristics of grains during the growth process of rice[J].Scientia Agricultura Sinica,2017,50(2):240-249.(in Chinese)
30姚康德,刘静.聚合物中的水[J].高分子材料科学与工程,1999(1):6-10.YAO Kangde,LIU Jing.Water in polymers[J].Polymer Materials Science and Engineering,1999(1):6-10.(in Chinese)
31 LV W,ZHANG M,BHANDARI B,et al.Smart NMR method of measurement of moisture content of vegetables during microwave vacuum drying[J].Food&Bioprocess Technology,2017,10(12):2251-2260.
32吴惠玲,王志强,韩春,等.影响美拉德反应的几种因素[J].现代食品科技,2010,26(5):441-444.WU Huiling,WANG Zhiqiang,HAN Chun,et al.Factors affecting the maillard reaction[J].Modern Food Science and Technology,2010,26(5):441-444.(in Chinese)