超声预处理哈密瓜片红外干燥工艺优化  

Optimization of the infrared drying process for ultrasonic pretreatment of Hami-melon slices

作　　者：李义璨 郑霞[1,2] 姚雪东 杨涛庆[1,2] 张继凯 LI Yi-can;ZHENG Xia;YAO Xue-dong;YANG Tao-qing;ZHANG Ji-kai(College of Mechanical and Electrical Engineering,Shihezi University,Shihezi,Xinjiang 832000,China;Ministry of Agriculture in Northwest China Key Laboratory of Agricultural Equipment,Shihezi,Xinjiang 832000,China)

机构地区：[1]石河子大学机械电气工程学院,新疆石河子832000 [2]农业部西北农业装备重点实验室,新疆石河子832000

出　　处：《食品与机械》2023年第3期201-206,240,共7页Food and Machinery

基　　金：石河子大学成果转化与技术推广计划项目(编号:CGZH201808);国家自然科学基金项目(编号:31960488)。

摘　　要：目的:优化哈密瓜片红外干燥工艺,提质增效。方法:利用超声处理作为预处理方式,研究干燥温度、切片厚度和超声处理时间对干燥时间、色差值、维生素C含量的影响,并对其产品与未经超声处理产品的干燥时间、品质和微观结构进行对比分析。结果:超声预处理哈密瓜片红外干燥的最佳工艺参数为干燥温度61℃、切片厚度6 mm、超声处理时间15 min,此条件下干燥时间为115 min、色差值为13.79、维生素C含量为112.1 mg/100 g。相较于未经处理的产品,干燥时间缩短了45.24%,色差减小了13.38%,维生素C含量提高了16.71%。微观结构显示超声波引起哈密瓜片内部组织膨胀和收缩,呈多孔道结构。结论:超声处理可作为改善哈密瓜片红外干燥的预处理方式,实现干燥过程的提质增效。Objective:This study aimed to the optimize infrared drying process of Hami-melon slices and improve quality and efficiency.Methods:Using ultrasonic treatment as a pretreatment method,the effects of drying temperature,slice thickness and ultrasonic treatment time on drying time,color difference value and vitamin C content were studied,and the drying time,quality and microstructure of the products were compared with those without ultrasonic treatment.Results:The optimal process parameters of ultrasonic pretreatment for infrared drying of Hami-melon slices were drying temperature 61℃,slice thickness 6 mm and ultrasonic treatment time 15 min.Under the control of these conditions,the drying time was 115 min,the color difference value was 13.79,and the vitamin C content was 112.1 mg/100 g.Compared with the untreated products,the drying time was shortened by 45.24%,the color difference was reduced by 13.38%,and the vitamin C content was increased by 16.71%.The microstructure showed that ultrasonic waves caused the expansion and contraction of the internal tissue of Hami-melon slices,and the structure was multi-channel.Conclusion:Ultrasonic treatment can be used as a pretreatment method to improve the infrared drying of Hami-melon slices,thereby improve the quality and efficiency of the drying process.

关 键 词：红外干燥 超声处理 哈密瓜 色差 维生素C 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]