食品科学2017，Vol.38Issue(9)：53-58,6.DOI:10.7506/spkx1002-6630-201709009
不同聚合度糖渗透对苹果片干燥特性及品质的影响
Effect of Sugars with Different Degrees of Polymerization on Apple Hot-Air Drying Behavior and Physical Characteristics of Instant Controlled Pressure Drop Dried Apple Chips
摘要
Abstract
Osmotic dehydration is a pre-treatment for drying of fruits and vegetables,which can reduce the drying time and improve food quality.The effects of different osmotic pretreatments on apple hot-air drying behavior and physical characteristics of instant controlled pressure drop dried apple chips were investigated.Samples were immersed in monosaccharide (fiuctose,glucose),disaccharide (sucrose,maltose),trisaccharide (raffinose),and tetrasaccharide (stachyose),respectively.Sugar gain and water loss were analyzed.The samples were further hot air-dried and the experimental data were fitted successfully using the Page model.Compared with the untreated samples,osmotic dehydration using selected sugar solutions contributed to better texture and color retention.Samples pretreated by raffinose and stachyose immersion exhibited the highest crispness.This study could provide a reference for the choice of osmotic solutions for pretreatment prior to drying of fruits and vegetables.关键词
苹果/渗透/干燥特性/品质Key words
apple/osmotic dehydration/drying behavior/quality分类
轻工纺织引用本文复制引用
肖敏,易建勇,毕金峰,彭健,张彪,高琨..不同聚合度糖渗透对苹果片干燥特性及品质的影响[J].食品科学,2017,38(9):53-58,6.基金项目
“十三五”国家重点研发计划重点专项(2016YFD0400200) （2016YFD0400200）
