[1]刘春菊,王海鸥,刘春泉,等.循环脉冲提高气流膨化干燥黄桃效率[J].江苏农业学报,2016,(03):680.[doi:10.3969/j.issn.1000-4440.2016.03.030]
　LIU Chun-ju,WANG Hai-ou,LIU Chun-quan,et al.Efficiency of explosion puffing drying of yellow peach improved by cyclic pulse[J].,2016,(03):680.[doi:10.3969/j.issn.1000-4440.2016.03.030]
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循环脉冲提高气流膨化干燥黄桃效率()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2016年03期
页码:
680
栏目:
加工贮藏·质量安全
出版日期:
2016-06-30

文章信息/Info

Title:
Efficiency of explosion puffing drying of yellow peach improved by cyclic pulse
作者:
刘春菊1; 2;  王海鸥3;  刘春泉1; 2;  李大婧1; 2
1.江苏省农业科学院农产品加工研究所,江苏 南京 210014; 2.国家蔬菜加工技术研发专业分中心,江苏 南京 210014; 3.南京晓庄学院食品科学学院,江苏 南京 211171
Author(s):
LIU Chun-ju1; 2;  WANG Hai-ou3;  LIU Chun-quan1; 2;  LI Da-jing1; 2
1. Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014,China; 2. National Vegetable Processing Technology R&D Sub-center, Nanjing 210014,China; 3. College of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China
关键词:
黄桃;  脉冲气流膨化干燥;  热风联合气流膨化干燥
Keywords:
yellow peach;  pulse explosion puffing drying;  hot air combining explosion puffing drying
分类号:
TS255.3
DOI:
10.3969/j.issn.1000-4440.2016.03.030
文献标志码:
A
摘要:
为了提高膨化干燥效率,简化工艺,研究了脉冲气流膨化干燥技术的脉冲频率对黄桃丁干燥过程和产品的影响,与热风联合气流膨化干燥相比较分析干燥过程中水分含量变化、工序和耗时,及干燥产品类胡萝卜素组分和含量、干燥品质。脉冲频率对黄桃丁水分汽化及膨化骨架形态的保持具有较大影响,脉冲膨化3次,黄桃丁仍能维持骨架形态,棱角光滑,继续脉冲会造成黄桃丁骨架坍塌,表面皱缩。热风联合气流膨化干燥工艺包括热风预干燥、均湿和气流膨化3个工序,耗时达到20.0 h,而脉冲气流膨化干燥工艺只需脉冲气流膨化一道工序,耗时为4.5 h。脉冲气流膨化干燥黄桃丁的总类胡萝卜素和组分含量及色泽与热风联合气流膨化黄桃丁差异不显著,黄桃丁面和边膨化效果均较好,色泽鲜亮,膨化度高,未出现棱角硬边现象,但热风联合气流膨化干燥黄桃丁产品硬度较大,棱角出现硬边。本研究为果蔬脉冲气流膨化干燥的产业应用提供了一定的理论基础。
Abstract:
To improve the drying efficiency of yellow peach and simplify the process, the effect of pulse explosion puffing drying on peach quality was studied. The moisture content, working procedure, time comsumption, the contents of carotenoids and the quality of dried product were compared with those by hot air combining explosion puffing. Results showed that pulse frequency had a great influence on water gasification and the skeleton of yellow peach. As pulse explosion puffing drying was operated less than three times, yellow peach maintained the morphological skeleton with smooth edges and corners. Continued pulse led to skeleton collapse and surface shrinkage. Instead of hot air combining explosion puffing drying which involves three procedures and tooks 20.0 h working time, pulse explosion puffing drying only involves one procedure and tooks 4.5 h. The content of total carotenoids, and the color of yellow peach did not differ significantly in the two methods. Yellow peach dried by pulse explosion puffing presented bright-colored surface with high puffing degree, and no hard edges. However, yellow peach showed high hardness and hard edges dried by hot air combining explosion puffing.

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备注/Memo

备注/Memo:
收稿日期:2015-11-16
基金项目:江苏省重点研发计划(现代农业)重点项目(BE2015350-2); 江苏省政策引导类计划(产学研合作)项目(BY2015073-02)
作者简介::刘春菊(1979-),女,辽宁鞍山人,硕士,助理研究员,主要从事果蔬加工与质量控制研究。(Tel)13915963548;(E-mail)cjliu0306@163.com
通讯作者:李大婧,(Tel)13951743380;(E-mail)lidajing@163.com
更新日期/Last Update: 2016-06-30