超声预处理对猕猴桃水分状态及热风干燥特性的影响  

Effects of ultrasound pretreatment on water state and hot-air drying characteristics of kiwifruit

作　　者：苑丽婧 何秀 林蓉 程沙沙[1,2] Yuan Lijing;He Xiu;Lin Rong;Cheng Shasha(School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China;National Engineering Research Center of Seafood,Dalian 116034,China)

机构地区：[1]大连工业大学食品学院,大连116034 [2]国家海洋食品工程技术研究中心,大连116034

出　　处：《农业工程学报》2021年第13期263-272,共10页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家重点研发计划项目(2017YFC1600802);大连市青年科技之星项目(2017RQ059)。

摘　　要：为了进一步明确超声预处理技术对猕猴桃及其热风干燥的作用效果,该文研究了200~600W超声功率和10~30 min超声时间对猕猴桃片中水分状态和分布、营养成分和后续热风干燥过程中干燥特性、水分迁移规律,以及干燥后样品的微观结构、色泽和质构特性的影响。超声预处理能够引起猕猴桃片中水分流动的变化和重新分布,从而加快热风干燥过程中水分的迁移和蒸发,并且增加超声功率比延长超声时间引起的水分变化更明显。与对照组未处理的样品相比,超声预处理会引起猕猴片中可溶性固形物、可滴定酸和抗氧化成分的减少。核磁共振成像结果表明猕猴桃片中的水分在热风干燥过程中由外表面向内部逐渐去除,水分含量逐渐降低。超声预处理在猕猴桃片内部产生微观通道和褶皱,从而改变了猕猴桃片内部的水分状态和分布,加速了热风干燥阶段水分的迁移和去除,使热风干燥速率比对照组的样品提高了7.6%~17.5%。此外,超声预处理对猕猴桃片干燥后的色泽没有显著影响(P>0.05),并且降低了干燥后样品的硬度、胶着度、咀嚼度和回复性等(P<0.05)。综合分析,超声功率400 W作用20 min或600 W作用10 min预处理条件比较合适,该结果为超声预处理技术在猕猴桃热风干燥加工中的应用提供了一定的参考。drying is one of the most commonly used food processing methods.It can prolong the shelf life by reducing water activity and inhibiting quality degradation caused by microbial and enzyme reactions.In order to further clarify the effect of ultrasonic pretreatment on the quality of kiwifruit,the effects of ultrasonic power(200-600 W)and ultrasonic time(10-30 min)on the water state and distribution and nutritional components(total soluble solids,titratable acids,vitamin C,total phenols and total flavonoids)of kiwifruit slices were studied.In this paper,drying characteristics and moisture migration during subsequent hot-air drying,as well as the microstructure,color and texture characteristics of dried samples were investigated.The water state,distribution and migration of kiwifruit slices were monitored by Low Field Nuclear Magnetic Resonance(LF-NMR)and Magnetic Resonance Imaging(MRI),and the microstructure of kiwifruit slices was observed by Scanning Electron Microscope(SEM).The results of LF-NMR relaxation showed that there were three water components in kiwifruit,labeled T21,T22 and T23,respectively.They represented the water with the lowest fluidity in the cell wall,the water in the cytoplasm and extracellular space,and the water with the highest fluidity in the vacuole.Ultrasonic pretreatment could lead to the splitting of T23 relaxation peak and the decrease of T23 peak amplitude,suggesting the redistribution of water in kiwifruit slices.At the same time,the greater the ultrasonic power,the longer the ultrasonic time,and the more obvious the drying effect.Compared with untreated samples,ultrasonic pretreatment reduced the contents of total soluble solids,titratable acids,vitamin C,total phenols and total flavonoids in kiwifruit slices.The LF-NMR results of hot air drying showed that the water redistribution caused by ultrasonic pretreatment could accelerate the moisture migration during hot air drying.MRI found that the brightness area of kiwi slices decreased with the extension of drying time,and the red grad

关 键 词：超声 水分 猕猴桃 热风干燥 低场核磁共振 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]