食品工业科技2017，Vol.38Issue(1)：101-105,5.DOI:10.13386/j.issn1002-0306.2017.01.011
不同干燥方式对黄秋葵脆条品质及能耗的影响
Effect of drying methods on quality and energy consumption of okra crisp bar
摘要
Abstract
In order to choose the best drying method for okra crisp bar,the effects of different drying methods including FID,AD,FD,MVD,FD-MVD,and AD-MVD on hardness,crispness,color,shrinkage,drying time,energy consumption as well as total flavonoid content,total phenolic content and polysaccharide content of okra crisp bar were investigated.The results showed that FD exhibited the highest retention of flavonoids,total polyphenol and polysaccharide,but poor hardness and the longest drying time and energy consumption.FID,AD and AD-MVD samples exhibited the content of flavonoids,total polyphenol and polysaccharide reduced in turn.Moreover,the hardness,color and shrinkage of the samples dried by the three drying methods were worse.FD-MVD and MVD samples showed higher retention of flavonoids,total polyphenol and polysaccharide next to FD samples as well as moderate hardness and better crispness.The differences of texture and nutrient content between MVD and FD-MVD dried samples were insignificant(p ＞0.05),but the drying time and energy consumption of FD-MVD were 40 and 5 times that of the MVD samples,respectively.Overall,MVD may be a suitable industrial-scale processing method for okra crisp bar in consideration of better product quality and lower energy consumption.关键词
黄秋葵/干燥方式/品质/能耗率Key words
okra/drying methods/quality/energy consumption分类
轻工纺织引用本文复制引用
王迪,李大婧,江宁,张钟元,牛丽影,崔莉,宋江峰,刘春菊,刘春泉..不同干燥方式对黄秋葵脆条品质及能耗的影响[J].食品工业科技,2017,38(1):101-105,5.基金项目
江苏省现代农业重点项目(BE2016325). （BE2016325）
