利用低场核磁共振技术研究调味山药片真空微波干燥过程中水分的变化规律
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摘要
为研究调味山药片真空微波干燥过程中内部水分含量、分布及状态变化情况,采用低场核磁共振技术,测定不同微波功率下微波真空干燥过程中的横向弛豫时间T_2反演谱,进而分析调味山药片内部的水分状态及其变化规律。结果表明:微波功率越高,自由水和不易流动水被除去所需的时间越短,其中对自由水作用尤为明显,但过高的微波功率会导致物料出现焦化现象;调味山药片干基含水率与核磁共振总峰面积之间呈线性关系,可以预测调味山药片真空微波干燥达到干燥终点所需的时间。核磁共振图像显示调味山药片干燥过程中水分含量的增加和减少均是由外而内,干燥结束时,剩余水主要存在于调味山药内层。水分含量的变化对调味山药片干燥后的品质有显著影响,低场核磁共振及成像技术为调味山药片干燥过程中水分的变化提供了直观的参考依据,本研究可以为调味山药片的真空微波脆化工艺设计、优化干燥参数、控制干燥过程及提高产品质量提供参考。
In order to gain an understanding of variations in moisture content, distribution and states during the vacuum microwave drying of flavored yam chips, inverted spectra of transverse relaxation time T_2 of flavored yam chips dried at different microwave powers were measured using low-field nuclear magnetic resonance(LF-NMR). The results showed that the higher microwave power, the shorter the time it took to remove free water and immobilized water; a greater effect was noted on free water. But excessively high microwave power caused coking of the materials. A linear relationship was seen between the moisture content of flavored yam chips and the total peak area of NMR, which could predict the drying time. NMR images showed that the moisture increased or decreased from the exterior to the interior during the drying process. At the end of drying,the remaining moisture was mainly present in the inner layer of flavored yam chips. Changes in moisture content had a significant effect on the quality of flavored yam chips after drying. LF-NMR imaging can provide visual information of moisture changes during the drying process of flavored yam chips, and this study can provide a basis for designing and optimizing a vacuum microwave drying process for flavored yam chips and for improving the product quality.
In order to gain an understanding of variations in moisture content, distribution and states during the vacuum microwave drying of flavored yam chips, inverted spectra of transverse relaxation time T_2 of flavored yam chips dried at different microwave powers were measured using low-field nuclear magnetic resonance(LF-NMR). The results showed that the higher microwave power, the shorter the time it took to remove free water and immobilized water; a greater effect was noted on free water. But excessively high microwave power caused coking of the materials. A linear relationship was seen between the moisture content of flavored yam chips and the total peak area of NMR, which could predict the drying time. NMR images showed that the moisture increased or decreased from the exterior to the interior during the drying process. At the end of drying,the remaining moisture was mainly present in the inner layer of flavored yam chips. Changes in moisture content had a significant effect on the quality of flavored yam chips after drying. LF-NMR imaging can provide visual information of moisture changes during the drying process of flavored yam chips, and this study can provide a basis for designing and optimizing a vacuum microwave drying process for flavored yam chips and for improving the product quality.
引文
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[24]宋平,徐静,马贺男,等.用低场核磁共振检测水稻浸种过程中种子水分的相态及分布特征[J].农业工程学报,2016,32(6):204-210.DOI:10.11975/j.issn.1002-6819.2016.06.028.
[25]TANG H R,GODWARD J,HILLS B.Distribution of water in native starch granules:a multinuclear NMR study[J].Carbohydrate Polymers,2000,43(4):75-87.
[26]郭婷.冻融对甘薯变温压差膨化干燥品质影响及机理研究[D].长沙:湖南农业大学,2014:36-38.
[27]魏硕,王德勋,苏家恩,等.低场核磁共振法测定烘烤过程中烤烟主脉的水分[J].烟草科技,2016,49(10):31-35.DOI:10.16135/j.issn1002-0861.2016.0033.
[2]袁书林.山药的化学成分和生物活性作用研究进展[J].食品研究与开发,2008,29(3):176-179.DOI:10.3969/j.issn.1005-6521.2008.03.056
[3]牛洁.不同山药营养成分分析及品质鉴定[D].呼和浩特:内蒙古农业大学,2010:5-6.
[4]孙晓生,谢波.山药药理作用的研究进展[J].中药新药与临床药理,2011,22(3):353-355.
[5]FANG Z X,WU D,YU D,et al.Phenolic compounds in Chinese purple yam and changes duringvacuum frying[J].Food Chemistry,2011,128(4):943-948.
[6]庄培荣.龙眼肉微波真空干燥技术的研究[D].福州:福建农林大学,2011:9-13.
[7]任广跃,段续,李晖,等.怀山药微波真空干燥模型的建立[J].食品与生物技术学报,2012,31(10):1069-1073.
[8]李婧怡,段振华,刘怡彤,等.黄秋葵真空微波干燥特性及其动力学研究[J].食品工业科技,2013,34(22):285-289.
[9]朱开鼎,陈海峰,窦丹,等.果蔬压差膨化过程中水分迁移的机理分析[J].食品工业科技,2012,33(4):83-85.
[10]FRIAS J M,FOUCAT L,BIMBENET J J,et al.Modeling of moistureprofiles in paddy rice during drying mapped with magnetic resonanceimaging[J].Chemical Engineering Journal,2002,128(4):93-98.
[11]刘宗博,张钟元,李大婧,等.双孢菇远红外干燥过程中内部水分的变化规律[J].食品科学,2016,37(9):82-86.DOI:10.7506/spkx1002-6630-201609016.
[12]PANARES E V,LAGHIL,PISI A,et al.Effect of osmotic dehydrationon Actinidia deliciosa kiwifruit:a combined NMRandultrastructuralstudy[J].Food Chemistry,2012,132(4):1706-1712.
[13]CHENG X F,ZHANG M,ADHIKARI B,et al.Effect of power ultrasound and pulsed vacuum treatments on the dehydration kinetics,distribution,and status of water in osmotically dehydrated strawberry:acombined NMR and DSC study[J].Food and Bioprocess Technology,2014,7(10):2782-2792.
[14]郭婷,何新益,邓放明,等.利用LF-NMR探讨冻融处理影响甘薯膨化产品品质的机理[J].农业工程学报,2013,29(17):279-285.DOI:10.3969/j.issn.1002-6819.2013.17.036.
[15]孙传祝,石东岳,王相友,等.单片物料厚度对胡萝卜红外薄层干燥水分迁移的影响[J].食品科学,2017,38(13):53-59.DOI:10.7506/spkx1002-6630-201713009.
[16]段振华,于晓阳,汪菊兰,等.罗非鱼片的热风微波复合干燥动力学[J].食品研究与开发,2009,30(12):37-40.DOI:10.3969/j.issn.1005-6521.2009.12.011.
[17]祝树森.基于低场NMR的胡萝卜干燥过程水分状态及其分布的研究[D].南昌:南昌航空大学,2012:55-58.
[18]王相友,魏忠彩,孙传祝,等.胡萝卜切片红外辐射干燥水分迁移特性研究[J].农业机械学报,2015,46(12):240-245.DOI:10.6041/j.issn.1000-1298.2015.12.032.
[19]刘艳,段振华,唐小闲,等.大果山楂片热风干燥特性及其动力学模型[J].食品工业,2017,38(3):82-87.
[20]刘春泉,严启梅,江宁,等.杏鲍菇真空微波干燥特性及动力学模型[J].核农学报,2012,26(3):494-499.
[21]LI W,WANG P,XU X,et al.Use of low-field nuclear magnetic resonance to characterize water properties in frozen chicken breasts thawed under high pressure[J].European Food Research and Technology,2014,239(2):183-188.DOI:10.1007/s00217-014-2189-9.
[22]HANSEN C L,THYBO A K,BERTRAM H C,et al.Determination of dry matter content in potato tubers by low-field nuclear magnetic resonance(LF-NMR)[J].Journal of Agricultural and Food Chemistry,2010,58(19):10300-10304.DOI:10.1021/jf101319q.
[23]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.DOI:10.3969/j.issn.1002-6819.2012.22.039.
[24]宋平,徐静,马贺男,等.用低场核磁共振检测水稻浸种过程中种子水分的相态及分布特征[J].农业工程学报,2016,32(6):204-210.DOI:10.11975/j.issn.1002-6819.2016.06.028.
[25]TANG H R,GODWARD J,HILLS B.Distribution of water in native starch granules:a multinuclear NMR study[J].Carbohydrate Polymers,2000,43(4):75-87.
[26]郭婷.冻融对甘薯变温压差膨化干燥品质影响及机理研究[D].长沙:湖南农业大学,2014:36-38.
[27]魏硕,王德勋,苏家恩,等.低场核磁共振法测定烘烤过程中烤烟主脉的水分[J].烟草科技,2016,49(10):31-35.DOI:10.16135/j.issn1002-0861.2016.0033.