方竹笋不同干燥方式的最适干燥模型及其对笋干外观品质的影响  

The Optimum Drying Models for Different Drying Methods of Chimonobambusa utilis Shoots and Their Effects on Appearance Quality of Dried Bamboo Shoot

作　　者：张洪礼 曾玫桂 刘敏[3] 姚九妹 杨玉洁 吴义华[1] ZHANG Hongli;ZENG Meigui;LIU Min;YAO Jiumei;YANG Yujie;WU YiHua(Department of Modern Agriculture,Zunyi Vocational and Technical College,Zunyi,Guizhou 563000;College of Biology and Agriculture,Zunyi Normal University,Zunyi,Guizhou 563006;College of Food Science and Technology,Huazhong Agricultural University,Wuhan,Hubei 430072,China)

机构地区：[1]遵义职业技术学院现代农业系,贵州遵义563000 [2]遵义师范学院生物与农业科技学院,贵州遵义563006 [3]华中农业大学食品科技学院,湖北武汉430072

出　　处：《贵州农业科学》2024年第2期124-132,共9页Guizhou Agricultural Sciences

基　　金：贵州省科技计划项目(黔科合支撑[2021]一般141)。

摘　　要：【目的】探明不同干燥方式对方竹笋干制品(笋干)外观综合品质的影响,为方竹笋的干燥加工提供理论依据。【方法】以新鲜方竹笋为原料,采用热风干燥、远红外干燥、真空干燥、红外干燥、低温真空冷冻干燥5种干燥方式制备方竹笋干制品,运用热风干燥Slogistic1模型、远红外干燥Cubic模型等6种常用干燥动力学数学模型对5种干燥方式下方竹笋干燥曲线进行拟合,筛选各种干燥方式的最适数学模型,分析不同干燥方式方竹笋干的色泽、复水比、褐变度及复水后外观品质。【结果】热风干燥Slogistic1模型、远红外干燥Cubic模型、低温真空冷冻干燥Slogistic1模型、真空干燥Cubic模型、红外干燥Cubic模型等5种干燥模型的R 2(决定系数)均在0.98以上,能较好反映相应干燥方式水分随干燥时间的变化规律,是相应干燥方式的最适数学模型。干燥后方竹笋干制品褐变度以远红外干燥处理最低,为0.16;复水率以低温真空冷冻干燥处理最高,为12.14;色差值以低温真空冷冻干燥最低,为18.22,最接近鲜笋色泽;外观品质以低温真空冷冻干燥处理最优,其次是热风干燥。【结论】从经济价值与产品(方竹笋干制品)复水后外观品质综合分析,热风干燥、远红外干燥为方竹笋最佳干燥方式。【Objective】The effects of different drying methods on the comprehensive appearance quality of dried Chimonobambusa utilis shoots were explored to provide the theoretical basis for the drying process of C.utilis shoots.【Method】Taking fresh C.utilis shoots as raw materials,five drying methods including hot air drying,far infrared drying,vacuum drying,infrared drying and low temperature vacuum freeze-drying were used to prepare dried C.utilis shoots,and then the dried curves of C.utilis shoots under five drying methods were fitted by adopting six common drying kinetic mathematical models,and the optimum mathematical models for each drying methods were screened,finally the color,rehydration ratio,browning degree and appearance quality after rehydration of C.utilis shoots under five drying methods were analyzed.【Result】R2(determination coefficient)of five drying models,including hot air drying Slogistic1 model,far infrared drying Cubic model,low temperature vacuum freeze-drying Slogistic1 model,vacuum drying Cubic model and infrared drying Cubic model,were all above 0.98,which could better reflect the variation of moisture with drying time in the corresponding drying methods.Meanwhile,they were the optimum mathematical models for the corresponding drying methods.The degree browning of dried C.utilis shoots was the lowest in far infrared drying method,which was 0.16.The rehydration rate of low temperature vacuum freeze-drying method was the highest,which was 12.14.The color difference of low temperature vacuum freeze-drying method was the lowest of 18.22,which was the closest to the color of fresh shoots.The appearance quality of low temperature vacuum freeze-drying method was the best,followed by hot air drying method.【Conclusion】Comprehensively analyzing the economic value and the appearance quality of the product(dried C.utilis shoot)after rehydration,hot air drying and far infrared drying methods are the best drying methods for C.utilis shoots.

关 键 词：方竹笋 笋干 干燥 色泽 动力学特征 外观品质 

分 类 号：S727.34[农业科学—林木遗传育种]