食品与发酵工业2023，Vol.49Issue(23)：208-215,8.DOI:10.13995/j.cnki.11-1802/ts.033250
热风干燥和真空冷冻干燥对'美红'苹果片干燥特性及品质的影响
Effects of hot-air drying and vacuum freeze-drying on drying characteristics and quality of'Meihong'apple slices
摘要
Abstract
In this study,the effect of hot air drying and vacuum freeze-drying on the drying characteristics and quality of'Meihong'and'Fuji'apple slices was investigated.Water status,texture characteristics,nutritional quality,and sensory evaluation of'Meihong'apple slices during drying were evaluated.Results showed that both the hot-air drying and vacuum freeze-drying were reduced-speed dr-ying,and the drying rate of hot-air drying was faster.As to the water status,it could be seen that free water disappeared primarily in the early drying stage.The water binding ability of'Meihong'apple slices was weaker than that of'Fuji'apple.The brightness(L*)value of'Meihong'apple slices reduced after hot-air drying and increased after vacuum freeze-drying.When the moisture content was higher than 40％,the total color difference(△E)of apple slices significantly increased(P＜0.05).The content of dry-based total phenols and flavonoids in'Meihong'apple slices significantly decreased after hot-air drying(P＜0.05),while vacuum freeze-drying had no signifi-cant changes(P＞0.05).Hot-air drying led to compact structure,higher hardness,and obvious surface shrinkage.Vacuum freeze-dr-ying slices showed a uniform appearance,porous structure,and higher rehydration.In conclusion,vacuum freeze-drying is suitable for the drying of high-flavonoid red-fleshed apple slices.关键词
热风干燥/真空冷冻干燥/美红苹果/活性成分/干燥特性Key words
hot air drying/vacuum freeze-drying/Meihong/active components/drying characteristic引用本文复制引用
张小燕,张宗营,彭勇,陈义伦,陈学森..热风干燥和真空冷冻干燥对'美红'苹果片干燥特性及品质的影响[J].食品与发酵工业,2023,49(23):208-215,8.基金项目
山东省自然科学基金面上项目(ZR2021MC031) （ZR2021MC031）
