食品科学2018，Vol.39Issue(9)：13-18,6.DOI:10.7506/spkx1002-6630-201809003
基于电特性的苹果干燥品质检测
Quality Evaluation of Apple Slices during Drying Based on Electrical Properties
摘要
Abstract
Apple slices were dried in a thermostatically controlled oven at 60 ℃. Changes in eight physicochemical indices and four electrical parameters were determined at different drying times. The experimental results obtained were as follows. As the drying time was increased, moisture content and density were decreased and browning degree was increased; total soluble solid content was decreased with drying time up to 120 min, accompanied by a simultaneous increase in titratable acidity and consequently a decrease in solid/acid ratio, and remained nearly unchanged thereafter. Vitamin C content and firmness were both significantly, negatively and linearly correlated with drying time. Relative permittivity and extracellular resistivity were decreased with drying time, while intracellular resistivity and damping factor showed a wave-shaped trend. Statistical analysis showed that intracellular resistivity and damping factor were inadequate to evaluate the quality change of apples during drying and that relative permittivity and extracellular resistivity had high correlations with firmness, the ratio of total soluble solids to titratable acidity, vitamin C content, browning degree, moisture content and density but were not highly correlated with titratable acidity or total soluble solids. According to the above results, the linear equations were built with relative dielectric constant and extracellular resistivity as independent variables and six physicochemical indices as dependent variables, which would provide a rapid tool to evaluate the quality change of apple slices during drying.关键词
苹果/干燥/理化指标/电特性/检测Key words
apple/ drying/ physicochemical indices/ electrical parameters/ detection分类
农业科技引用本文复制引用
屠鹏,边红霞..基于电特性的苹果干燥品质检测[J].食品科学,2018,39(9):13-18,6.基金项目
国家自然科学基金地区科学基金项目(31560474) （31560474）
