农产品护色和干燥工艺及其模型研究
摘要
本文在农产品加工抑制酶促褐变方面，进行了甘薯、春笋两种物料的护色试验研究，主要内容包括：1、考察了抗坏血酸、植酸、柠檬酸、氯化钙和护色时间等因素对5mm厚度的甘薯片的PPO进行抑制的护色效果。结果表明，植酸、柠檬酸和氯化钙对PPO活性抑制影响极显著。2、对春笋干燥中容易酶促褐变现象，以微波热烫功率、热烫时间、柠檬酸、氯化钙及其浸泡时间为试验因素，采用L_8(2~7)正交试验，得出对PPO活性和色泽参数(ΔL，Δa，Δb)的影响较佳的护色工艺组合。3、采用二次通用旋转设计进行甘薯的进一步微波热烫灭酶试验，得出了甘薯微波护色对PPO与色泽参数(L、a、b)影响的较佳工艺参数为微波质量功率1.25kw／kg，灭酶时间180s，建立了模型拟和较好的甘薯微波预处理灭酶模型。
本文首次对春笋的微波干燥应用技术进行了研究，主要内容为：1、讨论了春笋在不同微波功率干燥过程中水分含量和颜色的变化规律，采用Page方程进行拟和，建立水分含量和颜色动力学变化模型，用于春笋微波干燥加工过程中品质变化的预测与监控。2、以前期发射功率、后期发射功率和前后期转换水分含量作为试验因素，单位失水率、复原率、色泽参数L、a和b为指标，研究了三因素三水平正交试验，得出较佳的工艺组合：前期功率375w，后期功率150w，转换干基含量为600％左右。
本文对甘薯果脯进行了热风干燥工艺研究。采用二次通用旋转组合设计的方法，研究了热风干燥温度与风速对失水速率和色泽参数变化(ΔL，Δa，Δb)的影响。进行加权综合优化计算，认为较好的工艺参数为干燥温度50℃、风速0.5m／s。利用SAS软件得出了失水速率和色泽各参数L、a和b变化的预测模型。
Enzymatic browning and its prevention in sweet potato and bamboo shoots in spring were studied in this research. First, the effect of different anti-browning agents such as ascorbic acid, citric acid, phytic acid and calcium chloride and time of treatment on the sweet potato which with 5mm thickness were studied. The results indicated that the effects of phytic acid, citric acid and calcium chloride were the best distinct. Second, microwave power, microwave treatment time, citric acid, calcium chloride and the sock time were studied to determine their influences to PPO activity and color parameters (A L,△a,△b) using L8(27) orthogonal method.' And a preferable microwave blanching method was obtained. Third, the effect of microwave blanching power the time of treatment on the inhibition of enzymatic browning in the sweet potato was compared by considering PPO value and color changes. The results showed 1.25kg/kg and 180s were the fittest processing parameters.
Microwave drying test on bamboo shoots in spring has been studied in the thesis. This experiment was to study and model the microwave drying kinetics, using the Page model adapted. L9(34) orthogonal experiment was designed with three factors of former-power, latter-power and transform drying base, and five indexes of dehydration rate, rehydration rate and color parameters (L, a, b). The result indicated a preferable drying method when the former power was 375w/g, the latter power was 150w/g and the transform drying base was 600%, respectively.
Preserved sweet potato samples (5 mm thick) were dried by hot air. Response Surface Methodology Design was applied to investigate variables such as air temperature and air velocity for drying rates △L,△a and Ab . 50℃ and 0.5m/s were the optimized processing parameters.
本文首次对春笋的微波干燥应用技术进行了研究，主要内容为：1、讨论了春笋在不同微波功率干燥过程中水分含量和颜色的变化规律，采用Page方程进行拟和，建立水分含量和颜色动力学变化模型，用于春笋微波干燥加工过程中品质变化的预测与监控。2、以前期发射功率、后期发射功率和前后期转换水分含量作为试验因素，单位失水率、复原率、色泽参数L、a和b为指标，研究了三因素三水平正交试验，得出较佳的工艺组合：前期功率375w，后期功率150w，转换干基含量为600％左右。
本文对甘薯果脯进行了热风干燥工艺研究。采用二次通用旋转组合设计的方法，研究了热风干燥温度与风速对失水速率和色泽参数变化(ΔL，Δa，Δb)的影响。进行加权综合优化计算，认为较好的工艺参数为干燥温度50℃、风速0.5m／s。利用SAS软件得出了失水速率和色泽各参数L、a和b变化的预测模型。
Enzymatic browning and its prevention in sweet potato and bamboo shoots in spring were studied in this research. First, the effect of different anti-browning agents such as ascorbic acid, citric acid, phytic acid and calcium chloride and time of treatment on the sweet potato which with 5mm thickness were studied. The results indicated that the effects of phytic acid, citric acid and calcium chloride were the best distinct. Second, microwave power, microwave treatment time, citric acid, calcium chloride and the sock time were studied to determine their influences to PPO activity and color parameters (A L,△a,△b) using L8(27) orthogonal method.' And a preferable microwave blanching method was obtained. Third, the effect of microwave blanching power the time of treatment on the inhibition of enzymatic browning in the sweet potato was compared by considering PPO value and color changes. The results showed 1.25kg/kg and 180s were the fittest processing parameters.
Microwave drying test on bamboo shoots in spring has been studied in the thesis. This experiment was to study and model the microwave drying kinetics, using the Page model adapted. L9(34) orthogonal experiment was designed with three factors of former-power, latter-power and transform drying base, and five indexes of dehydration rate, rehydration rate and color parameters (L, a, b). The result indicated a preferable drying method when the former power was 375w/g, the latter power was 150w/g and the transform drying base was 600%, respectively.
Preserved sweet potato samples (5 mm thick) were dried by hot air. Response Surface Methodology Design was applied to investigate variables such as air temperature and air velocity for drying rates △L,△a and Ab . 50℃ and 0.5m/s were the optimized processing parameters.
引文
[1]秦波涛，李和平等．薯类加工．中国轻工业出版社，2000．
[2]胡春水，佘祥威等．毛竹冬笋的笋体剖析及营养成分的测定．竹子研究汇刊，1998，Vol．17(2)：14-17．
[3]李洁，王清章．莲藕中酶促褐变及其控制山西食品工业．2000(2)-10-12
[4]赵伯涛，钱骅等．蒌蒿多酚氧化酶的活性及其影响因素的研究中国野生植物资源，2002，21(4)．-46-47
[5]姜绍通，罗志刚等．甘薯中多酚氧化酶活性的测定及褐变控制．食品科学，2001，22(3)：19～22。
[6]庞学群，张昭其。防褐处理对切分马蹄、马铃薯低温贮藏期间褐变的影响。食品科学，2002，23(4)：126～129。
[7]刘金龙，杨秀清等．仁用杏树多酚氧化酶和超氧化物歧化酶的研究．山西林业科技，2002(2)．-38-41
[8]施瑞城．改善甘薯果脯质量的方法初探。食品科学，1998，19(1)：19～21
[9]LUKE F LABORDE,JOACHIM H VONELBE.Effect of solutes on zinc complex formation in heated green vegetables[J].J Agric Food Chem. 1994,42:1096～1099.
[10]DEREK R HAISMAN.MICHAEL W CLARKE.The intetfacial factor in the heat-induced conversion of chlorophyll to pheohphytin in green leaves[J].J Sci Food Agric,1975,26:1111～1126.
[11]黄金忠等，微波在低糖果脯加工中的应用研究，石河子大学学报,1997，V1No．4：291～296．
[12]Lee, H. S., & Coates, G. A., Thermal pasteurization e.ects on color of red grapefruit juices. Journal of Food Science, 1999,64, 663±666.
[13]I.M.L.B. Avila, C.L.M. Silva. Modelling kinetics of thermal degradation of colour in peach puree. Journal of Food Engineering, 1999,Vol.39: 161-166.
[14]Medeni Maskan. Kinetics of colour change of kiwifruits during hot air and microwave Drying, Journal of Food Engineering 48 (2001), 169-175.
[15]Garza, S., Ibarz, A., Pagan, J., & Giner, J., Non-enzymatic browning in peach puree during heating. Food Research International, 1999,32, 335-343.
[16]生吉萍、唐惠敏等，微波技术在食品工业中的应用 TS205，33～35
[17]El-Aouar, Anoar Abbas; Azoubel, Patricia Moreira; Murr, Fernanda Elizabeth Xidieh .Drying kinetics of fresh and osmotically pre-treated papaya (Carica papaya L.) .Journal of Food Engineering ,2003,V:59, Issue 1, 85-91.
[18]Krokida, M.K.; Karathanos, V.T.; Maroulis, Z.B.; Marinos-Kouris, D. Drying kinetics of some vegetables. Journal of Food Engineering ,2003,V:59, Issue l, 391-403.
[19]O'Callaghan, J. R., Menzies, D. J., & Bailey, P. H., Digital simulation of agricultural dryer performance. Journal of Agricultural Engineering Research, (1971) 16, 223-244.
[20]Liu, Q., & Bakker-Arkema, F. W., Stochastic modelling of grain drying, Part 2: Model development. Journal of Agricultural Engineering Research, (1997) 66, 275-280.
[21]Zhang, Q., & Litchfield, J. B., An optimisation of intermittent corn drying in a laboratory scale thin layer dryer. Drying Technology, (1991)9, 383-395.
[22]Agrawal, Y. C., & Singh, R. P., Thin layer drying studies on short grain rough rice. ASAE Paper(1977) No: 3531. St. Joseph MI: ASAE.
[23]Overhults, D. D., White, G. M., Hamilton, M. E., & Ross, I. J.,Drying soybeans with heated air. Transactions of the ASAE, (1973)16,195-200.
[24]Westerman, P. W., White, G. M., & Ross, I. J., Relative humidity effect on the high temperature drying of shelled corn. Transactions of the ASAE, (1973) 16, 1136-1139.
[25]Chhninman, M. S., Evaluation of selected mathematical models for describing thin layer drying of in-shell pecans. Transactions of the ASAE, (1984)27, 610-615.
[26]Henderson, S. M., Progress in developing the thin layer drying equation. Transactions of the ASAE, (1974)17, 1167-1168.
[27]Kassem, A. S., Comparative studies on thin layer drying models for wheat. In 13th International Congress on Agricultural Engineering, (1998)Vol. 6.2-6 February, Morocco.
[28]Karathanos, V. T., Determination of water content of dried fruits by drying kinetics. Journal of Food Engineering, (1999) 39, 337-344.
[29]Rahman, M. S., Perera, C. O., & Theband, C., Desorption isotherm and heat pump drying kinetics of peas. Food Research International, (1998) 30, 485-491.
[30]Wang, C. Y., & Singh, R. P., A single layer drying equation for rough rice. ASAE Paper No: 3001. St. Joseph, (MI): (1978)
[31]Paulsen, M. R., & Thomson, T. L., Drying endysus of grain sorghum. Transactions of the ASAE, (1973)16, 537-540.
[32]Verma, L. R., Bucklin, R. A., Endan, J. B., & Wratten, F. T.,Efects of drying air parameters on rice drying models. Transactions of the ASAE, (1955) 25, 296-301.
[33]Sharaf-Elden, Y. I., Blaisdell, J. L., & Hamdy, M. Y., A model for ear corn drying. Transactions of the ASAE, (1950)5, 1261-1265.
[34]Diamante, L. M., & Munro, P. A. Mathematical modelling of hot air drying of sweet potato slices. International Journal of Food Science and Technology, (1991)26,99.
[2]胡春水，佘祥威等．毛竹冬笋的笋体剖析及营养成分的测定．竹子研究汇刊，1998，Vol．17(2)：14-17．
[3]李洁，王清章．莲藕中酶促褐变及其控制山西食品工业．2000(2)-10-12
[4]赵伯涛，钱骅等．蒌蒿多酚氧化酶的活性及其影响因素的研究中国野生植物资源，2002，21(4)．-46-47
[5]姜绍通，罗志刚等．甘薯中多酚氧化酶活性的测定及褐变控制．食品科学，2001，22(3)：19～22。
[6]庞学群，张昭其。防褐处理对切分马蹄、马铃薯低温贮藏期间褐变的影响。食品科学，2002，23(4)：126～129。
[7]刘金龙，杨秀清等．仁用杏树多酚氧化酶和超氧化物歧化酶的研究．山西林业科技，2002(2)．-38-41
[8]施瑞城．改善甘薯果脯质量的方法初探。食品科学，1998，19(1)：19～21
[9]LUKE F LABORDE,JOACHIM H VONELBE.Effect of solutes on zinc complex formation in heated green vegetables[J].J Agric Food Chem. 1994,42:1096～1099.
[10]DEREK R HAISMAN.MICHAEL W CLARKE.The intetfacial factor in the heat-induced conversion of chlorophyll to pheohphytin in green leaves[J].J Sci Food Agric,1975,26:1111～1126.
[11]黄金忠等，微波在低糖果脯加工中的应用研究，石河子大学学报,1997，V1No．4：291～296．
[12]Lee, H. S., & Coates, G. A., Thermal pasteurization e.ects on color of red grapefruit juices. Journal of Food Science, 1999,64, 663±666.
[13]I.M.L.B. Avila, C.L.M. Silva. Modelling kinetics of thermal degradation of colour in peach puree. Journal of Food Engineering, 1999,Vol.39: 161-166.
[14]Medeni Maskan. Kinetics of colour change of kiwifruits during hot air and microwave Drying, Journal of Food Engineering 48 (2001), 169-175.
[15]Garza, S., Ibarz, A., Pagan, J., & Giner, J., Non-enzymatic browning in peach puree during heating. Food Research International, 1999,32, 335-343.
[16]生吉萍、唐惠敏等，微波技术在食品工业中的应用 TS205，33～35
[17]El-Aouar, Anoar Abbas; Azoubel, Patricia Moreira; Murr, Fernanda Elizabeth Xidieh .Drying kinetics of fresh and osmotically pre-treated papaya (Carica papaya L.) .Journal of Food Engineering ,2003,V:59, Issue 1, 85-91.
[18]Krokida, M.K.; Karathanos, V.T.; Maroulis, Z.B.; Marinos-Kouris, D. Drying kinetics of some vegetables. Journal of Food Engineering ,2003,V:59, Issue l, 391-403.
[19]O'Callaghan, J. R., Menzies, D. J., & Bailey, P. H., Digital simulation of agricultural dryer performance. Journal of Agricultural Engineering Research, (1971) 16, 223-244.
[20]Liu, Q., & Bakker-Arkema, F. W., Stochastic modelling of grain drying, Part 2: Model development. Journal of Agricultural Engineering Research, (1997) 66, 275-280.
[21]Zhang, Q., & Litchfield, J. B., An optimisation of intermittent corn drying in a laboratory scale thin layer dryer. Drying Technology, (1991)9, 383-395.
[22]Agrawal, Y. C., & Singh, R. P., Thin layer drying studies on short grain rough rice. ASAE Paper(1977) No: 3531. St. Joseph MI: ASAE.
[23]Overhults, D. D., White, G. M., Hamilton, M. E., & Ross, I. J.,Drying soybeans with heated air. Transactions of the ASAE, (1973)16,195-200.
[24]Westerman, P. W., White, G. M., & Ross, I. J., Relative humidity effect on the high temperature drying of shelled corn. Transactions of the ASAE, (1973) 16, 1136-1139.
[25]Chhninman, M. S., Evaluation of selected mathematical models for describing thin layer drying of in-shell pecans. Transactions of the ASAE, (1984)27, 610-615.
[26]Henderson, S. M., Progress in developing the thin layer drying equation. Transactions of the ASAE, (1974)17, 1167-1168.
[27]Kassem, A. S., Comparative studies on thin layer drying models for wheat. In 13th International Congress on Agricultural Engineering, (1998)Vol. 6.2-6 February, Morocco.
[28]Karathanos, V. T., Determination of water content of dried fruits by drying kinetics. Journal of Food Engineering, (1999) 39, 337-344.
[29]Rahman, M. S., Perera, C. O., & Theband, C., Desorption isotherm and heat pump drying kinetics of peas. Food Research International, (1998) 30, 485-491.
[30]Wang, C. Y., & Singh, R. P., A single layer drying equation for rough rice. ASAE Paper No: 3001. St. Joseph, (MI): (1978)
[31]Paulsen, M. R., & Thomson, T. L., Drying endysus of grain sorghum. Transactions of the ASAE, (1973)16, 537-540.
[32]Verma, L. R., Bucklin, R. A., Endan, J. B., & Wratten, F. T.,Efects of drying air parameters on rice drying models. Transactions of the ASAE, (1955) 25, 296-301.
[33]Sharaf-Elden, Y. I., Blaisdell, J. L., & Hamdy, M. Y., A model for ear corn drying. Transactions of the ASAE, (1950)5, 1261-1265.
[34]Diamante, L. M., & Munro, P. A. Mathematical modelling of hot air drying of sweet potato slices. International Journal of Food Science and Technology, (1991)26,99.