超声辅助热风干燥对芒果干品质的影响  

Effects of ultrasonic-assisted hot air drying on the quality of dried mango

作　　者：梁秋萍 严学迎 LIANG Qiuping;YAN Xueying(Guangxi City Vocational University,Chongzuo 532200)

机构地区：[1]广西城市职业大学,崇左532200

出　　处：《中国食品添加剂》2022年第12期205-210,共6页China Food Additives

摘　　要：果干制品因营养价值高、方便携带和运输等优点深受消费者喜爱。采用不同功率超声波对热风干燥芒果干进行预处理,并探究超声预处理对其品质特征的影响。研究发现,适度超声预处理(240W和360W)可以显著改善热风干燥芒果干的感官及营养特性,360W超声预处理的芒果干的消费者整体可接受度最高。超声波诱导的空化效应、热效应、局部高压是影响芒果干品质的主要原因。这项研究将为果干加工工艺改善和新型果干制品开发提供科学依据和理论参考。Dried fruit products are popular among consumers because of their high nutritional value and ease of portability and transportation. Hot air-dried mangoes were pretreated with different power ultrasound and the effect of ultrasonic pretreatment on their quality characteristics was investigated. It was found that moderate ultrasound pretreatment(240W and 360W) significantly improved the sensory and nutritional characteristics of hot airdried mangoes,and the overall consumer acceptability of dried mangoes pretreated with 360W ultrasound was the highest. The ultrasound-induced cavitation effect,thermal effect,and local high pressure were the main reasons for their effects on the quality of dried mangoes. This study provides scientific basis and theoretical reference for the improvement of dried fruit processing and the development of new dried fruit products.

关 键 词：超声预处理 热风干燥 芒果干 感官特性 营养特性 

分 类 号：TS201.1[轻工技术与工程—食品科学]