高密度CO_2预处理对樱桃番茄干燥的影响  

Effect of dense phase carbon dioxide pretreatment on drying cherry tomato

作　　者：龙婉蓉[1] 郭蕴涵[1] 赵翠萍[1] 汪政富[1] 胡小松[1] 

机构地区：[1]中国农业大学食品与营养工程学院,北京100083

出　　处：《食品工业科技》2012年第4期387-390,共4页Science and Technology of Food Industry

摘　　要：将樱桃番茄经过和未经过高密度CO2(DPCD)预处理,然后进行热风干燥,以比较干燥速率和干燥后产品品质的变化,探索新型干燥工艺。结果发现,经过1、2和3MPaDPCD处理组与对照组相比,干燥速率提高,干燥时间缩短,产品收缩率降低,复水率提高,褐变度没有显著变化;但经高压处理的干燥产品VC和颜色比对照组差。综合各指标分析,除了VC和颜色,DPCD预处理后的干燥指标优于对照组。In order to explore a new drying technique,cherry tomatoes treated with and without dense phase carbon dioxide（DPCD） were dried with hot air,and their drying rates and physicochemical quality were compared.The results indicated that,as compared to the control group without pretreatment of DPCD,the cherry tomatoes after DPCD treatment at 1,2,and 3MPa reduced in drying time and shrinkage,and increased in drying rate and rehydration rate,while their browning degrees had no significant change.The VC content and color of the dried products after higher DPCD pretreatment were significantly worse than that of the control group,In a word,excepted color and VC,the drying effect of cherry tomatoes after DPCD pretreatment was better than that of the control group.

关 键 词：樱桃番茄 高密度CO2 热风干燥 品质 

分 类 号：TS205[轻工技术与工程—食品科学]