不同加工工艺香蕉片脆性的量化与比较  

Quantitative Analysis and Comparison of the Brittleness of Banana Chips Processed by Different Technologies

作　　者：马鑫 马有川 李媛 武旭瑶 吴中华[1,2] MA Xin;MA Youchuan;LI Yuan;WU Xuyao;WU Zhonghua(College of Mechanical Engineering,Tianjin University of Science&Technology,Tianjin 300222,China;Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry&Food Machinery and Equipment,Tianjin 300222,China)

机构地区：[1]天津科技大学机械工程学院,天津300222 [2]天津市轻工与食品工程机械装备集成设计与在线监控重点实验室,天津300222

出　　处：《天津科技大学学报》2023年第1期48-54,共7页Journal of Tianjin University of Science & Technology

基　　金：国家重点研发计划子课题项目(2017YFD0400904-4)。

摘　　要：采用力学和声发射结合的检测方法和装置,分别采集不同加工工艺香蕉片产品从开始压缩到断裂过程中产生的力学和声学信号,对香蕉片产品的脆性进行量化检测和分析.结果表明:真空脱水香蕉片的最大压力统计平均值和最大声发射能量统计平均值最高,分别为53.74 N和114.57 mV·ms;而油炸香蕉片的最大压力统计平均值和最大声发射能量统计平均值最低,分别为24.88 N和20.18 mV·ms.力学和声发射结合的检测方法可定量检测香蕉片脆性;在烘烤、真空脱水、油炸、晾晒4种加工工艺中,真空脱水条件下获得的香蕉片硬度和脆性最高.In our study we adopted a new detection method,which combined mechanics and acoustic emission devices,to collect the mechanical and acoustic signals generated in the process of banana chips from compression to fracture,and quantitatively detected and analyzed the brittleness of banana chips.The results show the vacuum-dried banana chips exhibited a highest statistical average maximum stress and acoustic emission energy,which reached 53.74 N and 114.57 mV·ms,respectively.The fried banana chip exhibited a lowest statistical average maximum stress and acoustic emission energy,which reached 24.88 N and 20.18 mV·ms,respectively.The new method can quantitatively detect the brittleness of banana slices.In the four processing processes of roasting,vacuum drying,frying and sun drying,the banana chips obtained with vacuum drying shows the highest hardness and brittleness.

关 键 词：香蕉片 脆性 声发射 质构 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]