中压电场处理下苹果流变及质地特性的关联规律  

Correlation between the rheological and textural properties of apple tissue under moderate electric field treatment

作　　者：李星恕[1,2] 王玮 王润泽 张重阳 刘家凯 熊秀芳 LI Xingshu;WANG Wei;WANG Runze;ZHANG Chongyang;LIU Jiakai;XIONG Xiufang(College of Mechanical and Electronic Engineering,Northwest A&F University,Yangling 712100,China;Shaanxi Engineering Research Center for Agricultural Equipment,Yangling 712100,China)

机构地区：[1]西北农林科技大学机械与电子工程学院,杨凌712100 [2]陕西省农业装备工程技术研究中心,杨凌712100

出　　处：《农业工程学报》2024年第21期253-262,共10页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家自然科学基金面上项目(317972209)。

摘　　要：为了明确中压电场处理对苹果流变及质地特性之间关联的影响,该研究检测了中压电场不同电场强度(15~90 V/cm)和温度(30~70℃)处理后苹果的蠕变特性、动态黏弹性及全质构TPA(texture profile analysis)质地特性。结果表明:与相同温度下的水浴处理相比,中压电场处理能使苹果实现快速软化,硬度、脆度和咀嚼性随着电场强度及温度的升高线性下降;随着电场处理温度及电场强度的增大,苹果黏弹性均下降,且弹性损失大于黏性损失,但其力学性质仍以弹性特征为主;初始弹性模量E_0、损耗模量G''、延迟时间T_1可以作为流变特性的指标来分析其与质地特性的关系;硬度、脆度及咀嚼性与黏弹性因子呈显著正相关(P<0.05),回复性、内聚性与黏弹性无显著相关关系。45 V/cm及以下场强处理条件下电场的影响随温度的变化不大;而大于45 V/cm场强时,即使作用时间较短,也能够在较低温度下对苹果质地及黏弹性造成较大影响,硬度降低,内聚性无显著性差异,表明短时间的较高场强处理适合罐头等深加工产品的预处理。研究结果可为中压电场预处理果蔬工艺条件改进提供理论支撑。Fruits and vegetables pretreatment can often be required for cost saving,due to the high energy consumption in the subsequent deep processing.Among them,the moderate electric field(MEF)can induce both electrical and thermal effects,and then tailor the microstructure of fruits and vegetables.The resulting rheological properties can further change the textural properties.This study aims to clarify the correlation between the rheological and texture properties of apple tissues under the MEF.A systematic investigation was also carried out to determine the creep,dynamic viscoelasticity,and TPA texture properties of apple tissues.An analysis was finally made to explore the effects of electric field strengths(15-90 V/cm)and temperature(30-70℃)on the viscoelasticity and TPA parameters of apple tissues.The results showed that the MEF treatment was performed better to rapidly soften the apple tissues,compared with the water bath treatment at the same temperature.The hardness,brittleness,and chewiness of apple tissues decreased linearly with the increase of the electric field strengths and temperature.There was no variation in the mechanical properties of apples that were dominated by elastic characteristics after MEF treatment.The viscoelasticity of apples decreased with the increase of the temperature and strengths of electric field treatment.Instant elastic modulus(E0)was significantly positively correlated with the storage modulus(G')(P<0.05).The correlation coefficient of 0.69 indicated the variation in the elasticity of apple tissue during pretreatment.Therefore,E_(0) and G'were taken as the elastic factors.The coefficient of viscosity factor(η_(0))was significantly positively correlated with the loss modulus(G")(P<0.05)with a correlation coefficient of 0.94,indicating the variation in the viscosity during pretreatment.Therefore,η0 and G"were used as the viscosity factors;There was a significant positive correlation between damping factor(tanδ)and delay time(T1)(P<0.05),where the correlation coefficient was 0.88.

关 键 词：电场 苹果 蠕变 动态黏弹性 质地特性 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]