不同温度热风预干燥对热风-真空冷冻联合干燥龙眼果干品质的影响
|
摘要
本研究分析了不同温度热风预干燥对热风-真空冷冻联合干燥龙眼果干品质的影响,建立龙眼果干联合干燥工艺。通过测定80℃、100℃、120℃热风预干燥过程中龙眼果肉的水分含量、褐变度、体积密度、总糖、多糖含量及单位能耗确定了不同温度下联合干燥过程中的最佳水分转换点。同时比较了热风干燥,真空冷冻干燥及不同温度条件下热风-真空冷冻联合干燥等干燥方式下龙眼果干的硬度,色泽变化及感官评价的差异。结果表明,新鲜龙眼100℃热风预干燥3 h为最佳的水分转换点,此时龙眼的水分含量为67.63%,褐变度为4.89/g·DW,体积密度为1.10 g/mL,总糖含量为2.11 mg/g·DW,多糖含量为1.94 mg/g·DW,单位能耗为16.74MJ/kg,将热风预干燥龙眼果干真空冷冻干燥50 h,水分含量达到7%,此时热风-真空冷冻联合干燥的产品在硬度、色泽及感官评价上都优于热风干燥的产品,更接近于真空冷冻干燥的产品。热风-真空冷冻联合干燥是一种有利于提高龙眼果干品质、高效节能的干燥方式,为高品质龙眼果干的工业化应用提供理论指导。
Effect of hot air pre-drying under different temperatures on longan quality was analyzed, and the combined drying process of longan was established. Three different temperatures of hot air drying 80 ℃, 100 ℃, 120 ℃ were investigated to analyze the moisture content,browning degree, bulk density, total sugar content, polysaccharides content and unit energy consumption of longan, and the optimum water conversion point under different temperatures in drying process was also determined. In addition, the hardness, color feature and sensory evaluation of longan were also analyze by three different drying methods(hot air drying, vacuum freeze drying and hot air-vacuum freeze drying). Results showed that the longan dried with hot air for 3 h at 100 ℃ had the best water conversion point. The moisture content was67.6%, browning degree was 4.89/g·DW, volume density was 1.10 g/mL, total sugar content was 2.11 mg/g·DW, polysaccharides content was1.94 mg/g·DW, and unit energy consumption was 16.74 MJ/kg. After pre-drying, longan was dried with vacuum freeze-drying for 50 h, and the moisture content of dried longan was about 7%. Furthermore, the hardness, color feature and sensory evaluation of the dried longan with hot air-vacuum freeze drying were better than those of the dried longan with hot air drying, and more similar to the sample with vacuum freeze drying. Therefore, hot air-vacuum freeze drying method could effectively improve the quality of longan, and achieve energy saving for promoting the utilization of high quality longan in food industry.
Effect of hot air pre-drying under different temperatures on longan quality was analyzed, and the combined drying process of longan was established. Three different temperatures of hot air drying 80 ℃, 100 ℃, 120 ℃ were investigated to analyze the moisture content,browning degree, bulk density, total sugar content, polysaccharides content and unit energy consumption of longan, and the optimum water conversion point under different temperatures in drying process was also determined. In addition, the hardness, color feature and sensory evaluation of longan were also analyze by three different drying methods(hot air drying, vacuum freeze drying and hot air-vacuum freeze drying). Results showed that the longan dried with hot air for 3 h at 100 ℃ had the best water conversion point. The moisture content was67.6%, browning degree was 4.89/g·DW, volume density was 1.10 g/mL, total sugar content was 2.11 mg/g·DW, polysaccharides content was1.94 mg/g·DW, and unit energy consumption was 16.74 MJ/kg. After pre-drying, longan was dried with vacuum freeze-drying for 50 h, and the moisture content of dried longan was about 7%. Furthermore, the hardness, color feature and sensory evaluation of the dried longan with hot air-vacuum freeze drying were better than those of the dried longan with hot air drying, and more similar to the sample with vacuum freeze drying. Therefore, hot air-vacuum freeze drying method could effectively improve the quality of longan, and achieve energy saving for promoting the utilization of high quality longan in food industry.
引文
[1]陈水渐,姚兆奇,万忠,等.2015年广东龙眼产业发展形势与对策建议[J].广东农业科学,2016,43(4):25-28CHEN Shui-jian,YAO Zhao-qi,WAN Zhong,et al.Development situation and countermeasures of Guangdong longan industry in 2015[J].Guangdong Agricultural Sciences,2016,43(4):25-28
[2]陈彦林,遆慧慧,张名位,等.龙眼果肉的健康效应及主要活性物质研究进展[J].广东农业科学,2014,41(12):40-44CHEN Yan-lin,TI Hui-hui,ZHANG Ming-wei,et al.Research advances on health effects and active components of arillus longan pulp[J].Guangdong Agricultural Sciences,2014,41(12):40-44
[3]陈仪男.龙眼真空冷冻干燥工艺优化[J].农业工程学报,2008,24(9):244-248CHEN Yi-nan.Optimization of vacuum freeze-drying technologies of longan fruits[J].Transactions of the CSAE,2008,24(9):244-248
[4]田玉庭,陈洁,李淑婷,等.不同干燥方法对龙眼果肉品质特性的影响[J].西北农林科技大学学报(自然科学版),2012,40(8):161-165TIAN Yu-ting,CHEN Jie,LI Shu-ting,et al.Effect of different drying methods on the qualitity of longan[J].Journal of Northwest A&F University(Nat.Sci.Ed.),2012,40(8):161-165
[5]Wojdy?o A,Figiel A,Oszmiański J.Effect of drying methods with the application of vacuum microwaves on the bioactive compounds,color,and antioxidant activity of strawberry fruits[J].Journal of Agricultural and Food Chemistry,2009,57(4):1337-1343
[6]陈君琛,杨艺龙,翁敏劼,等.即食杏鲍菇热风-真空联合干燥工艺优化[J].农业工程学报,2014,30(14):331-338CHEN Jun-chen,YANG Yi-long,WENG Min-jie,et al.Optimization of combined hot-air and vacuum drying technology for instant Pleurotus eeryngii[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2014,30(14):331-338
[7]Varith J,Dijkanarukkul P,Achariyaviriya A,et al.Combined microwave-hot air drying of peeled longan[J].Journal of Food Engineering,2007,81(2):459-468
[8]Nathakaranakule A,Jaiboon P,Soponronnarit S.Far-infrared radiation assisted drying of longan fruit[J].Journal of Food Engineering,2010,99(4):662-668
[9]黄略略.冻干-真空微波串联联合干燥苹果的保质和节能工艺及模型研究[D].无锡:江南大学,2011HUANG Lue-lue.Studies on qualitity,saving energy technology and model of tandem combined freeze drying-vacuum microwave dried apple[D].Wuxi:Jiangnan University,2011
[10]张莉会,刘杜娟,廖李,等.真空冷冻-热风联合干燥对草莓品质的影响[J].现代食品科技,2018,34(4):188-197ZHANG Li-hui,LIU Du-juan,LIAO Li,et al.Effects of vacuum freezing combined with hot air drying on the quality of strawberry[J].Modern Food Science and Technology,2018,34(4):188-197
[11]Namtip L,Sakamon D,Naphaporn.Drying kinetics and quality of potato chips undergoing different drying techniques[J].Journal of Food Engineering,2006,77:635-643
[12]Apinyavisit K,Nathakaranakule A,Mittal G S,et al.Heat and mass transfer properties of longan shrinking from a spherical to an irregular shape during drying[J].Biosystems Engineering,2018,169:11-21
[13]Kong F L,Zhang M W,Kuang R B,et al.Antioxidant activities of different fractions of polysaccharide purified from pulp tissue of litchi(Litchi chinensis Sonn.)[J].Carbohydrate Polymers,2010,81(3):612-616
[14]吴娜,孙为正,任娇艳,等.广式腊肠加工过程中质构与色泽变化的研究[J].食品工业科技,2009,3:95-97WU Na,SUN Wei-zheng,REN Jiao-yan,et al.Study on the changes of texture and color of Cantonese sausage during processing[J].Science and Technology of Food Industry,2009,3:95-97
[15]王宸之,邓自高,李琳,等.热风和微波干燥对龙眼品质的影响[J].食品与生物技术学报,2018,37(4):429-436WANG Chen-zhi,DENG Zi-gao,LI Lin,et al.Changes in the quality of Dimocarpus longan during the hot-air drying and microwave drying processes[J].Journal of Food Science and Biotechnology,2018,37(4):429-436
[16]蔡长河,郭际,曾庆孝.荔枝在干制过程中非酶褐变的研究[J].食品科学,2006,27(10):158-161CAI Chang-he,GUO Ji,ZENG Qing-xiao,et al.Research on non-enzymatic browning(NEB)reaction during the drying process of litchi fruit[J].Food Science,2006,27(10):158-161
[17]黄榕辉,吴光亮,黄春梅,等.龙眼干制过程中糖含量变化对果肉褐变度的影响[J].亚热带农业研究,2014,10(3):145-150HUANG Rong-hui,WU Guang-liang,HUANG Chun-mei,et al.Effect of sugar content on browning degree of longan aril in drying processing[J].Subtropical Agriculture Research,2014,10(3):145-150
[18]Yang X H,Deng L Z,Mujumdar A S,et al.Evolution and modeling of colour changes of red pepper(Capsicumannuum,L.)during hot air drying[J].Journal of Food Engineering,2018,231:101-108
[19]Jalal Dehghannya,Seyed-Hamed Hosseinlar,Maryam Khakbaz Heshmati,et al.Multi-stage continuous and intermittent microwave drying of quince fruit coupled with osmotic dehydration and low temperature hot air drying[J].Innovative Food Science&Emerging Technologies,2018,45:132-151
[20]Yingqiang Wang,Min Zhang,Arun S Mujumdar,et al.Drying and quality characteristics of shredded squid in an infrared-assisted convective dryer[J].Drying Technology,2014,32(15):1828-1839
[21]Daniel I Onwude,Norhashila Hashim,Khalina Abdan,et al.The effectiveness of combined infrared and hot-air drying strategies for sweet potato[J].Journal of Food Engineering,2019,241:75-87
[22]邓媛元,汤琴,张瑞芬,等.不同干燥方式对苦瓜营养与品质特性的影响[J].中国农业科学,2017,50(2):362-371DENG Yuan-yuan,TANG Qin,ZHANG Rui-fen,et al.Effects of different drying methods on the nutritional and physical properties of Momordica charantia[J].Scientia Agricultura Sinica,2017,50(2):362-371
[23]Mayor L,Sereno A M.Modelling shrinkage during convective drying of food materials:a review[J].Journal of Food Engineering,2004,61(3):373-386
[24]李丰廷,邹波,徐玉娟,等.真空冷冻与热风联合干燥对桑葚干品质的影响[J].广东农业科学,2017,44(11):129-137LI Feng-ting,ZOU Bo,XU Yu-juan,et al.Effect of freeze-hot air drying on the quality of dried mulberry.Guangdong Agricultural Sciences,2017,44(11):129-137
[25]邓彩玲.龙眼热泵干燥特性研究及高水分龙眼干的研发[D].南昌:江西农业大学,2013DENG Cai-ling.Study on heat pump drying characteristics of longan and development of high-moisture dried longan[D].Nanchang:Jiangxi Agricultural University,2013
[26]Chunthaworn S,Achariyaviriya S,Achariyaviriya A,et al.Color kinetics of longan flesh drying at high temperature[J].Procedia Engineering,2012,32:104-111
[2]陈彦林,遆慧慧,张名位,等.龙眼果肉的健康效应及主要活性物质研究进展[J].广东农业科学,2014,41(12):40-44CHEN Yan-lin,TI Hui-hui,ZHANG Ming-wei,et al.Research advances on health effects and active components of arillus longan pulp[J].Guangdong Agricultural Sciences,2014,41(12):40-44
[3]陈仪男.龙眼真空冷冻干燥工艺优化[J].农业工程学报,2008,24(9):244-248CHEN Yi-nan.Optimization of vacuum freeze-drying technologies of longan fruits[J].Transactions of the CSAE,2008,24(9):244-248
[4]田玉庭,陈洁,李淑婷,等.不同干燥方法对龙眼果肉品质特性的影响[J].西北农林科技大学学报(自然科学版),2012,40(8):161-165TIAN Yu-ting,CHEN Jie,LI Shu-ting,et al.Effect of different drying methods on the qualitity of longan[J].Journal of Northwest A&F University(Nat.Sci.Ed.),2012,40(8):161-165
[5]Wojdy?o A,Figiel A,Oszmiański J.Effect of drying methods with the application of vacuum microwaves on the bioactive compounds,color,and antioxidant activity of strawberry fruits[J].Journal of Agricultural and Food Chemistry,2009,57(4):1337-1343
[6]陈君琛,杨艺龙,翁敏劼,等.即食杏鲍菇热风-真空联合干燥工艺优化[J].农业工程学报,2014,30(14):331-338CHEN Jun-chen,YANG Yi-long,WENG Min-jie,et al.Optimization of combined hot-air and vacuum drying technology for instant Pleurotus eeryngii[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2014,30(14):331-338
[7]Varith J,Dijkanarukkul P,Achariyaviriya A,et al.Combined microwave-hot air drying of peeled longan[J].Journal of Food Engineering,2007,81(2):459-468
[8]Nathakaranakule A,Jaiboon P,Soponronnarit S.Far-infrared radiation assisted drying of longan fruit[J].Journal of Food Engineering,2010,99(4):662-668
[9]黄略略.冻干-真空微波串联联合干燥苹果的保质和节能工艺及模型研究[D].无锡:江南大学,2011HUANG Lue-lue.Studies on qualitity,saving energy technology and model of tandem combined freeze drying-vacuum microwave dried apple[D].Wuxi:Jiangnan University,2011
[10]张莉会,刘杜娟,廖李,等.真空冷冻-热风联合干燥对草莓品质的影响[J].现代食品科技,2018,34(4):188-197ZHANG Li-hui,LIU Du-juan,LIAO Li,et al.Effects of vacuum freezing combined with hot air drying on the quality of strawberry[J].Modern Food Science and Technology,2018,34(4):188-197
[11]Namtip L,Sakamon D,Naphaporn.Drying kinetics and quality of potato chips undergoing different drying techniques[J].Journal of Food Engineering,2006,77:635-643
[12]Apinyavisit K,Nathakaranakule A,Mittal G S,et al.Heat and mass transfer properties of longan shrinking from a spherical to an irregular shape during drying[J].Biosystems Engineering,2018,169:11-21
[13]Kong F L,Zhang M W,Kuang R B,et al.Antioxidant activities of different fractions of polysaccharide purified from pulp tissue of litchi(Litchi chinensis Sonn.)[J].Carbohydrate Polymers,2010,81(3):612-616
[14]吴娜,孙为正,任娇艳,等.广式腊肠加工过程中质构与色泽变化的研究[J].食品工业科技,2009,3:95-97WU Na,SUN Wei-zheng,REN Jiao-yan,et al.Study on the changes of texture and color of Cantonese sausage during processing[J].Science and Technology of Food Industry,2009,3:95-97
[15]王宸之,邓自高,李琳,等.热风和微波干燥对龙眼品质的影响[J].食品与生物技术学报,2018,37(4):429-436WANG Chen-zhi,DENG Zi-gao,LI Lin,et al.Changes in the quality of Dimocarpus longan during the hot-air drying and microwave drying processes[J].Journal of Food Science and Biotechnology,2018,37(4):429-436
[16]蔡长河,郭际,曾庆孝.荔枝在干制过程中非酶褐变的研究[J].食品科学,2006,27(10):158-161CAI Chang-he,GUO Ji,ZENG Qing-xiao,et al.Research on non-enzymatic browning(NEB)reaction during the drying process of litchi fruit[J].Food Science,2006,27(10):158-161
[17]黄榕辉,吴光亮,黄春梅,等.龙眼干制过程中糖含量变化对果肉褐变度的影响[J].亚热带农业研究,2014,10(3):145-150HUANG Rong-hui,WU Guang-liang,HUANG Chun-mei,et al.Effect of sugar content on browning degree of longan aril in drying processing[J].Subtropical Agriculture Research,2014,10(3):145-150
[18]Yang X H,Deng L Z,Mujumdar A S,et al.Evolution and modeling of colour changes of red pepper(Capsicumannuum,L.)during hot air drying[J].Journal of Food Engineering,2018,231:101-108
[19]Jalal Dehghannya,Seyed-Hamed Hosseinlar,Maryam Khakbaz Heshmati,et al.Multi-stage continuous and intermittent microwave drying of quince fruit coupled with osmotic dehydration and low temperature hot air drying[J].Innovative Food Science&Emerging Technologies,2018,45:132-151
[20]Yingqiang Wang,Min Zhang,Arun S Mujumdar,et al.Drying and quality characteristics of shredded squid in an infrared-assisted convective dryer[J].Drying Technology,2014,32(15):1828-1839
[21]Daniel I Onwude,Norhashila Hashim,Khalina Abdan,et al.The effectiveness of combined infrared and hot-air drying strategies for sweet potato[J].Journal of Food Engineering,2019,241:75-87
[22]邓媛元,汤琴,张瑞芬,等.不同干燥方式对苦瓜营养与品质特性的影响[J].中国农业科学,2017,50(2):362-371DENG Yuan-yuan,TANG Qin,ZHANG Rui-fen,et al.Effects of different drying methods on the nutritional and physical properties of Momordica charantia[J].Scientia Agricultura Sinica,2017,50(2):362-371
[23]Mayor L,Sereno A M.Modelling shrinkage during convective drying of food materials:a review[J].Journal of Food Engineering,2004,61(3):373-386
[24]李丰廷,邹波,徐玉娟,等.真空冷冻与热风联合干燥对桑葚干品质的影响[J].广东农业科学,2017,44(11):129-137LI Feng-ting,ZOU Bo,XU Yu-juan,et al.Effect of freeze-hot air drying on the quality of dried mulberry.Guangdong Agricultural Sciences,2017,44(11):129-137
[25]邓彩玲.龙眼热泵干燥特性研究及高水分龙眼干的研发[D].南昌:江西农业大学,2013DENG Cai-ling.Study on heat pump drying characteristics of longan and development of high-moisture dried longan[D].Nanchang:Jiangxi Agricultural University,2013
[26]Chunthaworn S,Achariyaviriya S,Achariyaviriya A,et al.Color kinetics of longan flesh drying at high temperature[J].Procedia Engineering,2012,32:104-111
© 2004-2018 中国地质图书馆版权所有 京ICP备05064691号 京公网安备11010802017129号 地址：北京市海淀区学院路29号 邮编：100083 电话：办公室：(+86 10)66554848；文献借阅、咨询服务、科技查新：66554700 |