超声波预处理在果蔬干燥技术中的研究进展  

Research progress of ultrasonic pretreatment in fruit and vegetable drying technology

作　　者：阮函钰 宋莎莎[2,3,4] 王文亮 王延圣[2,3,4] 弓志青 崔文甲[2,3,4] 侯福荣 王利红[1] RUAN Hanyu;SONG Shasha;WANG Wenliang;WANG Yansheng;GONG Zhiqing;CUI Wenjia;HOU Furong;WANG Lihong(College of Life Science and Food Engineering,Hebei University of Technology,Handan 056200,China;Institute of Agricultural Products Processing and Nutrition,Shandong Academy of Agricultural Sciences,Jinan 250100,China;Key Laboratory of Intensive Processing Technology of Agricultural Products,Jinan 250100,China;Key Laboratory of New Food Resources Processing,Ministry of Agriculture and Rural Affairs,Jinan 250100,China)

机构地区：[1]河北工程大学生命科学与食品工程学院,河北邯郸056200 [2]山东省农业科学院农产品加工与营养研究所,山东济南250100 [3]山东省农产品精深加工技术重点实验室,山东济南250100 [4]农业部新食品资源加工重点实验室,山东济南250100

出　　处：《食品与发酵工业》2024年第24期392-400,共9页Food and Fermentation Industries

基　　金：山东省重点研发计划(2022TZXD0025);山东省食用菌创新团队产后加工岗位专家项目(SDAIT-07-09)。

摘　　要：超声波是一种由声波产生的能量,该声波的频率高于人耳听力阈值。它的机械和物理效应能够增强传质过程,有利于去除附着较强的水分。作为一种新兴非热预处理技术,超声波预处理已经用于果蔬干燥,它的应用有效缩减了果蔬的干燥时间,提升了果蔬的干燥速率,同时还改善了产品的品质。该文主要介绍了超声波预处理技术的作用机理以及超声波作为预处理在果蔬干燥技术中的应用,与未处理组相比,它明显提高了传质速率和干燥效率,并且由于其是一种非热预处理技术,因此,一般来说,超声处理后果蔬的颜色、复水特性、抗坏血酸含量与新鲜果蔬相比变化不大,有助于保持食品的质地和营养价值。此外,该文还简述了超声功率、超声温度、超声时间等参数对果蔬干燥效率、干燥时间以及产品品质的影响,为今后在果蔬干燥技术中的应用提供参考。Ultrasound is a type of energy produced by sound waves whose frequency is above the threshold of human ear hearing.Its mechanical and physical effects can enhance the mass transfer process and facilitate the removal of strongly attached water.As an emerging non-thermal pretreatment technology,ultrasonic pretreatment has been applied to fruit and vegetable drying.Its application effectively reduces the drying time of fruits and vegetables,improves the drying rate of fruits and vegetables,and improves the quality of products.The mechanism of ultrasonic pretreatment technology and the application of ultrasonic pretreatment in fruit and vegetable drying technology were introduced.Compared with the untreated group,it significantly improved the mass transfer rate and drying efficiency.Because it is a non-thermal pretreatment technology,the color,rehydration characteristics,and ascorbic acid content will not change much after ultrasonic treatment,which helps to maintain the quality and nutritional value of the food.In addition,the effects of ultrasonic power,ultrasonic temperature,ultrasonic time,and other parameters on fruit and vegetable drying efficiency,drying time,and product quality were also discussed,which provided a reference for future application in fruit and vegetable drying technology.

关 键 词：超声波预处理 干燥技术 果蔬 干燥 机理 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]