超声波预处理对苹果片真空冷冻干燥过程的影响  

Effect of ultrasonic pretreatment on vacuum freeze drying process of apple slices

作　　者：周頔[1] 孙艳辉[1] 蔡华珍[1] 王海鸥[2] 

机构地区：[1]滁州学院生物与食品工程学院,安徽滁州239000 [2]南京晓庄学院食品科学学院,江苏南京211171

出　　处：《食品工业科技》2015年第22期282-286,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金青年项目(31301592);安徽省专业改造及新专业建设(2013zytz072);滁州学院校级规划项目(2014GH42)

摘　　要：为缩短果蔬真空冷冻干燥时间、提高干燥效率,本研究以典型仁果类物料苹果作为实验对象,采用超声波预处理技术,以超声波功率、超声水温、超声处理时间为影响因素,以冻干时间和干制品复水比为考察指标,分别进行单因素和正交优化实验。其后测试了经超声波预处理后干制品的色泽、质构等品质指标。结果表明:经正交实验优化后的超声波处理(超声波功率200 W,超声温度35℃,超声时间10 min),可显著缩短苹果片冻干总时间,且提高成品的复水比。品质测试结果显示苹果片经超声波预处理后,其干制品VC保留量更高、颜色更加洁白、硬度变小更加疏松。To shorten the vacuum freeze drying time and improve the efficiency of drying,the effect of ultrasonic pretreatment on the typical pip fruit-apple was studied. Taking the freeze drying time and rehydration ratio of dried apple slices as the evaluating indexes,to optimize the ultrasonic technology from the aspects of ultrasonic power,ultrasonic temperature and processing time,single-factor and orthogonal experiments was used in this paper. Color,texture and other quality indicators of dried apple slices after ultrasonic pretreatment were also tested in this paper. The results showed that an optimized strategy（ ultrasound power 200 W, ultrasound water temperature 35 ℃,treatment time 10 min） by orthogonal test could reduce the drying time and improve the rehydration ratio. Quality test results showed that the dried apple slices prepared by ultrasonic pretreatment had higher VCretention amount,more white color,and more loose.

关 键 词：苹果片 超声波 预处理 真空冷冻干燥 

分 类 号：TS205.1[轻工技术与工程—食品科学]