超声波协同作用对真空冻干杏脱水及其品质的影响  

Effect of ultrasonic synergy on the dehydration and quality of vacuum freeze-dried apricots

作　　者：靳力为 任广跃[1,2] 段续 张迎敏[1] JIN Liwei;REN Guangyue;DUAN Xu;ZHANG Yingmin(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471023,China;Collaborative Innovation Center of Grain Storage Security,Zhengzhou 450000,China)

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471023 [2]粮食储藏安全河南省协同创新中心,河南郑州450000

出　　处：《食品与发酵工业》2020年第6期133-139,147,共8页Food and Fermentation Industries

基　　金：十三五国家重点研发计划(2017YFD0400901);国家自然科学基金面上项目(31671907);河南省高校科技创新团队支持计划项目(16IRTSTHN009);国家重点研发项目(2017YFD0400901);“智汇郑州·1125聚才计划”(郑政[2017]40号)。

摘　　要：该文以杏为原料,为缩短干燥时间、提升干燥质量、降低干燥能耗,采取单因素试验与响应面分析相结合的方法研究不同超声条件协同真空冻干对杏脱水量以及品质影响,综合确定最佳超声条件。经响应面分析发现超声功率357.26 W、处理温度35℃、处理时间15.46 min为最佳处理条件,在此条件下杏干的脱水量为61.83%,根据试验可操作性将处理参数调整为:超声功率350 W,处理温度35℃,处理时间15 min,该条件下杏干脱水量为(61.47±0.28)%,其品质测试结果显示经超声预处理后的杏片,其干制品V C保留量增加3.44%,干制品内部孔道和海绵状结构明显,表面孔隙量较高,硬度适中,组织结构疏松,整体能耗降低7.17%,综合判定其为最佳的超声预处理条件。该研究为超声波协同真空冷冻干燥应用天空冻干杏脱水提供了部分理论依据。In order to shorten the drying time,improve the drying quality and reduce the drying energy consumption of fresh apricot,the effect of different ultrasonic conditions and vacuum freeze drying on the dehydration and quality of apricot was studied using the single factor test and response surface analysis.The results showed that the optimal treatment conditions were ultrasonic power 357.26 W at 35℃for 15.46 min.Under above conditions,the dehydration amount of dried apricot reached 61.83%.According to the operability of the test,the treatment parameters were adjusted as follows:ultrasonic power was 350 W at 35℃for 15 min.In this condition,the dehydration amount of dried apricot was(61.47±0.28)%and the V C retention of dried apricot was increased by 3.44%.Moreover,the internal pore and sponge structure of dried apricot were improved;the surface pore was increased.Meanwhile,the hardness was getting moderate and the structure was loose which caused the quality getting better than the control group.Besides,overall energy consumption was reduced by 7.17%.Therefore,the optimized ultrasonic condition was ultrasonic power of 350 W at 35℃for 15 min.This study provided a theoretical basis for further study of ultrasonic-assisted vacuum freeze drying.

关 键 词：超声波 协同强化 杏 真空冷冻干燥 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]