不同干燥方式下带壳鲜花生质构、营养成分及能耗的表征  

Characterization of Texture,Nutrients and Energy Consumption of Fresh Flowers with Shell under Different Drying Methods

作　　者：朱凯阳 任广跃[1,2] 段续 李琳琳[1,2] 赵路洁 刘盼盼 Zhu Kaiyang;Ren Guangyue;Duan Xu;Li Linlin;Zhao Lujie;Liu Panpan(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471000;Henan 2Henan Collaborative Innovation Center for Grain Storage Security,Zhengzhou 450001)

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471000 [2]粮食储藏安全河南省协同创新中心,郑州450001

出　　处：《中国食品学报》2022年第4期177-188,共12页Journal of Chinese Institute Of Food Science and Technology

基　　金：河南省高校重点科研项目(20A550006);国家自然科学基金面上项目(31671907)。

摘　　要：采用热风、红外、红外-热风和红外-喷动干燥技术对带壳鲜花生进行干燥处理,研究干燥过程中花生壳结构、花生仁营养成分及能耗的变化。结果表明:带壳鲜花生在红外-喷动干燥方式下,脱水速率更高,能耗显著降低,与热风、红外和红外-热风相比,脱水时间分别缩短了40%,33%,14%,能耗分别减少了66%,32%,16%。随着干燥时间的延长,花生壳与花生仁的网状结构变形明显,孔隙率增大,且在红外-喷动方式下获得最大值。4种干燥方式下,花生壳硬度均表现为先减小后增大,而花生仁硬度呈先增后减再增的趋势;在红外-喷动干燥方式下,氨基酸和脂肪酸持有量衰退不明显,与未经干燥处理的带壳鲜花生相比,氨基酸、脂肪酸衰退率分别为3.83%,4.07%。而热风、红外、红外-热风干燥方式下氨基酸、脂肪酸衰退率分别为9.53%,7.77%;9.06%,9.27%和5.83%,4.97%。试验表明采用红外-喷动干燥方式明显优于其它3种干燥方式,为红外-喷动技术用于其它带壳类物料的干燥提供了理论支持。Hot air,infrared,infrared hot air and infrared spray drying techniques were used to dry fresh flowers with shell.The changes of peanut shell structure,nutritional components and energy consumption of peanut kernel during drying were investigated.The results showed that the dehydration rate of fresh peanut with shell was faster and the energy consumption was significantly reduced.Compared with hot air,infrared and infrared hot air drying,the dehydration time was shortened by 40%,33%and 14%,and the energy consumption was reduced by 66%,32%and 16%respectively.With the drying process going on,the reticular structure deformation of peanut shell and peanut kernel was obvious,and the porosity increased,and the maximum value was obtained under the infrared spouting condition.Under the four drying conditions,the hardness of peanut shell decreased at first and then increased,while the hardness of peanut kernel showed a trend of first increasing,then decreasing and then increasing;under the infrared spray drying mode,the decline rate of amino acid and fatty acid was 3.83%and 4.07%respectively compared with the fresh flowers without drying treatment,while the hot air drying,infrared drying and infrared hot air drying were not obvious.The degradation rates of amino acids and fatty acids were 9.53%,7.77%,9.06%,9.27%and 5.83%,4.97%,respectively.The experimental results showed that the infrared spouting drying was superior to the other three drying methods.It also provided theoretical support for the infrared spouting drying technology to be used in the drying of other shelled materials.

关 键 词：干燥 带壳鲜花生 硬度 氨基酸 脂肪酸 能耗 

分 类 号：TS205[轻工技术与工程—食品科学]