不同功率红外冻干对龙眼干燥特性及品质的影响  

Effects of Infrared Lyophilization of Different Powers on Drying Characteristics and Sensory Quality of Longan

作　　者：曹笑皇 李静欢 王亚楠 梁芳菊 陈燕玲 汪磊 宁芯 韩聪颖 杨雄春 吴学友[2] Cao Xiaohuang;Li Jinghuan;Wang Yanan;Liang Fangju;Chen Yanling;Wang Lei;Ning Xin;Han Congying;Yang Xiongchun;Wu Xueyou(Research and Development Center of Prepared Vegetables,Yulin Normal University,Yulin City,Guangxi Province 537000;College of Food Science and Engineering,Nanjing University of Finance&Economics Nanjing City,Jiangsu Province 210000)

机构地区：[1]玉林师范学院玉林市预制菜研发技术中心,广西玉林537000 [2]南京财经大学食品科学与工程学院,江苏南京210000

出　　处：《黄河科技学院学报》2023年第8期37-41,共5页Journal of Huanghe S&T College

基　　金：国家自然科学基金项目(3196078);玉林市科学研究与技术开发计划项目(玉市科20220514);大学生创新创业训练计划项目(202210606023);江苏省农业科技自主创新项目(CX(21)3052)。

摘　　要：为提高龙眼的冻干品质和冻干效率,采用红外辐照对龙眼开展冷冻干燥实验。辐照功率为150 W/m^(2),200 W/m^(2),250 W/m^(2),300 W/m^(2),350 W/m^(2)和400 W/m^(2)。干燥实验后,对龙眼干的颜色、质构、适口性、水分形态、感官进行评估。结果表明,不同功率红外冷冻干对龙眼干的颜色没有显著影响,但是在质构特性和水分形态分布上有显著差异。在300 W/m^(2)功率红外照射下冻干的龙眼,在品质、感官、适口性等方面质量较高,建议作为生产参考。In order to improve the freeze-drying quality and efficiency of longan,the freeze-drying experiment of longan was carried out by infrared irradiation.The irradiation power was 150 W/m^(2),200 W/m^(2),250 W/m^(2),300 W/m^(2),350 W/m^(2) and 400 W/m^(2).After drying,the color,texture,palatability,moisture morphology and sensory evaluation of longan dried were evaluated.Results showed that different power infrared lyophilization had no significant effect on the color of dried longan,but there were significant differences in texture and water distribution.Longan drying at 300 W/m^(2) power infrared irradiation had good quality,good sensory quality and high palatability,which was suggested for application.

关 键 词：红外真空干燥 贮藏品质 龙眼 质构颜色 水形态分布 适口咀嚼性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]