热烫温度和时间对魔芋片干燥动力学和品质的影响(摘选)  

Influences of Temperature-Time Blanching on Drying Kinetics and Quality Attributes of Yam Chips(Extracts)

作　　者：Vishal Kumar Manish Kumar Sanjay Kumar 

机构地区：[1]拉金德拉农业大学农业工程学院

出　　处：《农业工程》2012年第4期72-75,共4页AGRICULTURAL ENGINEERING

摘　　要：该文对热风干燥魔芋片的制备工艺条件进行了优化。研究了热烫时间(0、1、3和5min)、热烫温度(80和90℃)和干燥温度(70、80和90℃)对魔芋片干燥动力学及品质特性(色泽、质地、褐变和感官品质)的影响。结果表明,完全干燥发生在降速期间。较长的热烫时间和较低的干燥温度能够起到较好的护色作用,降低魔芋片的褐变指数。热烫同时可以降低产品的硬度和破裂度。在90℃情况下热烫3min,然后在80℃下干燥480min可以使最终产品具有最佳品质。The processing conditions were optimized for the preparation of hot air dried yam chips.The effects of blanching time(0,1,3 and 5 min) and blanching temperature(80 and 90℃) as well as the drying temperature(70,80 and 90℃) on the drying kinetics as well as various quality attributes of yam chips,such as color,texture and brown pigment accumulation and organoleptic evaluation were also investigated.It was found that drying took place entirely in the falling rate period.Longer blanching time and lower drying temperature resulted in better color retention and led to chips of lower browning index.Blanching also reduced the hardness and fracturabilty of the product.The final product showed optimum texture attributes for the blanching treatment of 90℃ for 3 minutes followed by the drying process at 80℃ for 480 minutes.

关 键 词：热烫 褐变指数 色泽 热风干燥 感官品质 质地 

分 类 号：TS255.52[轻工技术与工程—农产品加工及贮藏工程]