超高压处理对胡萝卜压差膨化效果的影响  

Effects of High Hydrostatic Pressure Treatment on Puffed Carrot Slices

作　　者：卢亚婷 罗仓学 LU Ya-ting;LUO Cang-xue(School of Food and Bioengical Engineering,Shaanxi University of Science&Technology,Xi'an 710021,Shaanxi,China)

机构地区：[1]陕西科技大学食品与生物工程学院,陕西西安710021

出　　处：《食品研究与开发》2021年第16期116-123,共8页Food Research and Development

基　　金：陕西省重点研发计划(2020NY-133)。

摘　　要：该文以膨化后产品的脆度和色泽为指标,通过对压力、保压时间和温度及其交互作用影响因素的试验分析,探究超高压处理对胡萝卜膨化效果的影响,确定胡萝卜压差膨化超高压前处理工艺参数。研究结果表明:超高压处理压力和保压时间对产品脆度和色差值的影响较为显著,而温度对胡萝卜膨化效果影响不显著。超高压压力和保压时间对胡萝卜脆度和色差值的交互作用显著。优化后的高压预处理参数为:压力480 MPa、温度34℃、保压时间20 min,膨化后产品的脆度为203 N/s,色差值4.7。A comprehensive evaluation of the effects of high hydrostatic pressure treatment during the pre-treatment processing of carrot slices was conducted to obtain optimized parameters. Using crispness and color of the puffed product as indices,the effects of three factors(temperature,dwell time,and pressure)and synergy between these factors on carrot slices undergoing explosion puffing were assessed. The effects of pre-pressure and dwell time on friability and color value were most significant,while temperature displayed no significant effect on carrot puffing. Significant synergy between pre-pressure and dwell time on friability and color value was observed. A high-pressure of 480 MPa and a dwell time of 20 min at 34 ℃ yielded optimal quality. The friability of product can reach 203 N/s and the best degree of browning was 4.7.

关 键 词：胡萝卜脆片 超高压处理 压差膨化 脆度 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]