冻融对苹果变温压差膨化效果的影响  

Effect of freeze-thaw treatment on puffed apple slices at variable temperature and pressure difference

作　　者：卢亚婷[1,2] 罗仓学[1] 史超[3] 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西西安710021 [2]陕西农产品加工技术研究院,陕西西安710021 [3]空军工程大学,陕西西安710051

出　　处：《食品与机械》2014年第2期49-52,共4页Food and Machinery

基　　金：咸阳市科技计划项目(编号:2012K06-08)

摘　　要：以膨化后产品的脆度和色泽为指标，采用压差膨化技术，研究冻融处理对苹果膨化效果的影响。通过单因素试验、组合试验分别研究冷冻温度、冷冻时间及其两者的协同作用对膨化效果的影响，并通过对照试验分析对比冻融处理和不经过冻融处理的膨化效果。试验结果表明，冻融处理可以改善产品的膨化效果，优化的苹果冻融处理参数为冷冻温度-18℃，冷冻时间60～70min，融冻温度（80±2）℃，融冻时间5min。该条件下膨化产品的脆度均值为529．32N／s，明亮度L均值为79．03。A comprehensive study to evaluate the relative effect of freeze- thaw on puffing was investigated. Two factors, including freezing tem- perature, freezing time and the synergistic effects were tested on apple slices under the same puffing conditions by using the friability and color act as the indicator. Then the comparative tests between freeze-thaw treatment and the control treatment were conducted. Among the tests, freeze-thaw treatments play role in increasing the quality of puffing prod- ucts. The optimized parameters of freezing and thawing processing were at the freezing temperature of -18℃ for 60 to 70 minutes, then thawing temperature of （80±2） ℃ for 5 minutes, and the puffed apple slices showed a better results with the mean friability value 529.32 N/s and the mean lightness value 79.03 among tests.

关 键 词：苹果 脆片 冻融 压差膨化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]