桑葚热风⁃微波联合干燥动力学模型建立及风味分析  

Establishment of Kinetic Mathematical Model and Flavor Analysis of Mulberry by Hot Air‐Microwave Puffing Drying

作　　者：郭朔[1,2] 李玥 隋茜茜 刘素稳 常学东[1,2] GUO Shuo;LI Yue;SUI Qianqian;LIU Suwen;CHANG Xuedong(College of Food Science and Technology,Hebei Normal University of Science and Technology,Qinhuangdao 066004,Hebei,China;Hebei Key Laboratory of Active Components and Functions in Natural Products,Qinhuangdao 066004,Hebei,China)

机构地区：[1]河北科技师范学院食品科技学院,河北秦皇岛066004 [2]河北省天然产物活性成分与功能重点实验室,河北秦皇岛066004

出　　处：《食品研究与开发》2025年第6期38-48,共11页Food Research and Development

基　　金：河北省产业创新创业团队项目(215A7103D);河北省农业科技园区(基地)建设专项(20537101D)。

摘　　要：为获得较好的桑葚干制方法,该研究采用热风、自然、冷冻、热风-微波联合干燥技术对桑葚进行处理,分析桑葚的干燥特性,建立其干燥过程的数学模型,并对其进行微观结构、感官和有机风味物质差异分析。结果表明:桑葚在热风-微波联合干燥过程中存在恒速、加速和减速3个阶段。微波功率对干燥速率和特性的影响最大。桑葚热风-微波联合干燥特性的系统动力学模型是单项扩散模型。冷冻干燥和热风-微波联合干燥处理的桑葚保持了原有结构,微观结构特性优于热风干燥和自然干燥。采用气相离子迁移谱分析风味发现,热风干燥所得桑葚的风味物质缺失严重,自然干燥桑葚的乙酸含量较高,热风-微波联合干燥和冷冻干燥的桑葚与新鲜桑葚更接近,但热风-微波联合干燥会使桑葚中的糠醛的浓度升高。综上,与热风和自然干燥方式相比,热风-微波联合干燥在感官和风味上有较好的优势,是一种优良的桑葚干燥方法。To obtain a better method for drying mulberries,this study employed hot air drying,natural drying,freeze drying,and combined hot air-microwave puffing drying techniques.The drying characteristics of mulberries were analyzed,a mathematical model of their drying process was established,and differences in microstructure,sensory qualities,and organic flavor substances were examined.The results showed that during the combined hot air-microwave drying process,there were three stages of constant rate,acceleration,and deceleration.Microwave power had the greatest effect on the drying rate and characteristics.The system dynamics model for the microwave vacuum drying characteristics of mulberries was a single diffusion model.Mulberries treated with freeze drying and combined hot air-microwave drying retained their original structure,with microstructural properties superior to those dried by hot air and natural drying.A flavor comparison using gasphase ion mobility spectrometry revealed that mulberries dried by hot air had significant flavor substance loss,naturally dried mulberries had higher acetic acid content,and mulberries dried by combined hot air-microwave puffing and freeze drying were closer to fresh mulberries.However,combined hot air-microwave puffing drying led to increased furfural concentrations in the mulberries.In conclusion,compared with hot air and natural drying methods,combined hot air-microwave puffing drying offered better advantages in terms of sensory qualities and flavor,making it an excellent method for drying mulberries.

关 键 词：桑葚 热风-微波联合干燥 动力学模型 风味分析 气相离子迁移谱 

分 类 号：TS2[轻工技术与工程—食品科学与工程]