切分方式对蓝莓热风干燥特性及品质的影响  

Effects of Cutting Method on Hot-air Drying Characteristics and Quality of Blueberry

作　　者：楚文靖[1] 郜海燕 钟华玲 赵灿[1] 吴永祥[1] CHU Wenjing;GAO Haiyan;ZHONG Hualing;ZHAO Can;WU Yongxiang(College of Life and Environment Sciences,Huangshan University,Huangshan 245041,Anhui;Food Science Institute,Zhejiang Academy of Agricultural Sciences,Key Laboratory of Post-harvest Handling of Fruits,Ministry of Agriculture and Rural Affairs,Zhejiang Key Laboratory of Intelligent Food Logistic and Processing,Hangzhou 310021)

机构地区：[1]黄山学院生命与环境科学学院,安徽黄山245041 [2]浙江省农业科学院食品科学研究所,农业农村部果品采后处理重点实验室,全省生鲜食品智慧物流与加工重点实验室,杭州310021

出　　处：《中国食品学报》2025年第2期270-279,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(32001760)。

摘　　要：为提高蓝莓干燥效率及产品品质,研究不同切分方式(整果、1/2果、1/4果、果浆)及干燥温度(50,60,70,80℃)对蓝莓干燥特性和品质的影响。结果表明:切分处理使蓝莓的干燥时间缩短,干燥速率增加,热风温度越高,干燥时间越短;同一温度下,干燥速率从大到小顺序为果浆>1/4果>1/2果>全果。通过模型拟合发现,Page模型能准确描述蓝莓热风干燥过程中水分的变化。切分能显著降低蓝莓干燥的活化能(Ea),提高有效水分扩散系数(Deff)。不同切分方式蓝莓的Ea在40.8587~53.2154 kJ/mol范围,具体排序为全果(53.2154 kJ/mol)>1/2果(50.0641 kJ/mol)>1/4果(44.2528 kJ/mol)>果浆(40.8587 kJ/mol)。相比于全果直接干燥制得的果粉,切分处理能显著提高蓝莓果粉的L^(*)、a^(*)、总酚和花色苷含量,而DPPH自由基清除力有所降低。本研究旨在为蓝莓粉生产前的切分处理提供一定的参考依据。In order to improve the drying efficiency and product quality of blueberries,the influence of different cutting methods(whole fruit,1/2 fruit,1/4 fruit and fruit pulp)and drying temperature(50,60,70,80℃)on the drying characteristics and quality of blueberries were studied.The results showed that the cutting treatment shortened the drying time and increased the drying rate of blueberry,and the higher the hot air temperature,the shorter the drying time.At the same temperature,the order of drying rate was pulp>1/4 fruit>1/2 fruit>whole fruit.Through the model fitting,it was found that the Page model could accurately describe the moisture change of blueberry during hot air drying.Cutting could significantly reduce the activation energy(Ea)of blueberry drying and increase the effective moisture diffusion coefficient(Deff).The Ea of blueberry with different cutting methods ranged from 40.8587 kJ/mol to 53.2154 kJ/mol,and the order of Ea was whole fruit(53.2154 kJ/mol)>1/2 fruit(50.0641 kJ/mol)>1/4 fruit(44.2528 kJ/mol)>pulp(40.8587 kJ/mol).Compared with the fruit powder prepared by drying of whole fruit,cutting treatment could significantly increase values of L*,a*,the contents total phenols and anthocyanins in blueberry fruit powder,however,the DPPH free radical scavenging ability is reduced.The purpose of this study was to provide some reference for the cutting treatment of blueberry powder production.

关 键 词：蓝莓 切分 热风干燥 干燥特性 品质 

分 类 号：S66[农业科学—果树学]