赛买提鲜杏整果热风干燥特性及水分迁移规律研究  

Study on hot air drying characteristics and moisture migration of Saimaiti apricot

作　　者：王雪妃 王田 许铭强[2] 张艳艳 承春平 杜雨桐 陈恺 李焕荣 WANG Xuefei;WANG Tian;XU Mingqiang;ZHANG Yanyan;CHENG Chunping;DU Yutong;CHEN Kai;LI Huanrong(School of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China;Institute of Agricultural Products Storage and Processing,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,China;School of Food and Bioengineering,Zhengzhou University of Light Technology,Zhengzhou 540002,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]新疆农业科学院农产品贮藏加工研究所,新疆乌鲁木齐830091 [3]郑州轻工业大学食品与生物工程学院,河南郑州540002

出　　处：《食品与发酵工业》2023年第20期91-99,共9页Food and Fermentation Industries

基　　金：国家重点研发计划项目(2019YFD1002303-2);2020年中央财政林草科技推广示范项目(2020TG19号)。

摘　　要：为研究赛买提杏整果在热风干燥过程中的水分迁移及分布规律,以赛买提鲜杏为原料进行干燥试验,探究整果在不同热风干燥温度(40、50、60℃)下的干燥特性,建立杏整果干燥动力学数学模型;利用低场核磁共振技术(low-field nuclear magnetic resonance,LF-NMR)和磁共振成像技术(magnetic resonance imaging,MRI),检测干燥过程中杏整果横向弛豫时间(T_(2))和峰面积的变化以及MRI成像伪彩图的变化。结果表明,干燥过程中干燥速率呈“W”型动态波动变化,无恒速阶段,温度是影响干燥速率的重要因素。根据干燥过程中水分比和干燥时间的关系拟合数据,发现三次多项式数学模型拟合效果最好(R^(2)=0.9970)。经验证,该数学模型能很好地描述和预测杏整果热风干燥过程。LF-NMR实验表明,新鲜赛买提杏中存在结合水T_(21)(1~10 ms)、不易流动水T_(22)(10~100 ms)、自由水T_(23)(100~1000 ms)3种水分状态,其中含有95.95%的自由水。在热风干燥过程中,温度为40、50、60℃时干燥至终点分别用时为124、48、32 h,随着温度的升高能够显著提高干燥速率,促进其内部的结合水、不易流动水和自由水的迁移。干燥前期一部分T_(23)先于T_(22)和T_(21)被脱除,部分T_(23)转化为T_(22)和T_(21),同时杏核内部水分作为补充逐渐扩散到杏肉中,干燥后期,水分扩散速率降低,T_(21)与T_(22)相互转化并逐渐脱除。该研究结果可为控制赛买提杏整果热风干燥过程及预测水分含量提供理论依据。To study the moisture migration and distribution regularities of the apricot in the process of hot air drying,this study used fresh apricot fruits of Saimaiti as raw materials to conduct drying experiments,to explore the drying characteristics of whole apricot fruits under different hot air drying temperatures(40,50,60℃),and to establish the mathematical model of whole apricot fruit drying dynamics.The changes in transverse relaxation time(T_(2))and peak area of whole apricot fruit,as well as the changes in pseudo-color map of magnetic resonance imaging(MRI)imaging,were detected by low-field nuclear magnetic resonance(LF-NMR)and MRI.Results showed that the drying rate showed a“W”type dynamic fluctuation in the drying process,and there was no constant drying rate stage.The temperature was an important factor affecting the drying rate.According to the fitting data of the relationship between moisture ratio and drying time in the drying process,it was found that the cubic polynomial mathematical model had the best fitting effect(R^(2)=0.9970).It was proved that the mathematical model could well describe and predict the hot air drying process of whole apricot fruit.LF-NMR experiment showed that there were three kinds of water in fresh apricot fruits of Saimaiti,including bound water T_(21)(1-10 ms),immobilized water T_(22)(10-100 ms),and free water T_(23)(100-1000 ms),in which there was 95.95%free water.During the hot air drying process,the drying time at 40℃,50℃,and 60℃was 124 h,48 h,and 32 h,respectively.With the increase in temperature,the drying rate significantly increased,and the transfer of bound water,immobilized water,and free water was promoted.At the early stage of drying,part of T_(23) was lost before the T_(22) and T_(21),and the other T_(23) transferred into T_(22) and T_(21).Meanwhile,the internal water of the apricot core gradually spread into the apricot meat as a supplement.At the late stage of drying,the water diffusion rate decreased,and T_(21) and T_(22) transformed into and gradually

关 键 词：赛买提杏整果 热风干燥 数学模型 水分迁移 低场核磁共振技术 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]