基于电流体动力学的马铃薯切片干燥特性变化  

Drying characteristics of potato slices via electrohydrodynamics

作　　者：鲍雨婷 丁昌江[1,2] 卢静莉[1] 王惠鑫 韩兵阳 张洁 段珊珊 宋智青[1,2] 陈浩 BAO Yuting;DING Changjiang;LU Jingli;WANG Huixin;HAN Bingyang;ZHANG Jie;DUAN Shanshan;SONG Zhiqing;CHEN Hao(College of Science,Inner Mongolia University of Technology,Hohhot 010051,China;Discharge Plasma and Functional Materials Application Laboratory,Inner Mongolia University of Technology,Hohhot 010051,China)

机构地区：[1]内蒙古工业大学理学院,呼和浩特010051 [2]内蒙古工业大学放电等离子体与功能材料应用试验室,呼和浩特010051

出　　处：《农业工程学报》2024年第6期146-154,共9页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家自然科学基金(12365023,52067017,12265021);内蒙古自治区自然科学基金(2022 LHMS01002,2023 LHMS05019);内蒙古自治区“高等学校青年科技人才发展项目”(NJYT23020)。

摘　　要：电流体动力学干燥作为一种新型干燥技术,以成本低、干燥均匀、高效节能等优势,为热敏性物料的干燥提供了新的方法。为探究电流体动力学作用下马铃薯切片的干燥特性和理化特征,该研究将马铃薯切片在0、14、18、22、26、30 kV的交流电压下进行干燥,利用红外光谱和低场核磁共振技术分析电流体动力学干燥对马铃薯切片中分子结构、水分迁移的影响。结果表明,马铃薯切片在30 kV电压下的平均干燥速率、有效水分扩散系数、复水比分别为0.9228 g/(g·h)、2.2653×10^(−10)m ^(2)/s、4.78,明显优于其他电压下的试验结果。电流体动力学干燥后,马铃薯切片中的官能团没有发生明显变化,蛋白质以β-折叠结构为主。干燥可提高马铃薯切片内部自由水的流动性并降低组织对不易流动水的束缚力,从而促进水分的去除和迁移。电流体动力学干燥技术较好地保留了马铃薯的营养成分,该研究结果为马铃薯切片的干燥提供理论依据。Potato has been one of the most favorite foods with the largest production and consumption in China.However,the potato tuber with high water content can easily germinate difficult to store,leading to a serious waste of resources.Drying can be used to effectively reduce the moisture content of potatoes,and then extend the storage period for the added value.The main drying methods are hot air drying,microwave vacuum drying,freeze drying,and infrared radiation drying at present.There is also some negative impact on the color,shrinkage,and nutrient content of dried products.The existing drying has one or more defects,such as equipment,energy consumption and quality.It is necessary to explore new drying technology.Electrohydrodynamic(EHD)drying without heat can be suitable for heat-sensitive food and biological products,due to the energy saving,low cost of equipment manufacturing,simple operation,rapid control of airflow speed,and sterilization.There was also excellent retention of the color,nutrient composition and shape of the material.However,it is still lacking on systematic studies on the drying and physicochemical characteristics of potatoes using EHD drying.In this study,the potatoes were dried by electrohydrodynamic drying.A systematic measurement was then carried out of the moisture content,drying rate,Rehydration ratio and effective moisture diffusion coefficient of potatoes under different drying voltages.The effects of electrohydrodynamic drying on the molecular structure,chemical composition and water transport of potatoes were also investigated by infrared spectroscopy and low-field nuclear magnetic resonance.Corona discharge was generated by a highvoltage electric field during drying.The voltage and current waveforms were plotted to obtain the outstanding filamentary discharge in half of the cycle.The higher the voltage in a single cycle was,the higher the discharge frequency and current amplitude were.The uneven discharge promoted the discharge,and then inhibited the discharge around,indicating positiv

关 键 词：电流体动力学 干燥 马铃薯 红外光谱 低场核磁共振 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]