食品工业科技2024，Vol.45Issue(10)：32-39,8.DOI:10.13386/j.issn1002-0306.2023060179
切片厚度和热风温度对沙果切片干制特性、物化性质及抗氧化成分的影响
Effects of Slice Thickness and Hot-air Temperature on Drying Characteristics,Physico-chemical Properties and Antioxidants of Mulusasiatica Nakai Slices
摘要
Abstract
To study the effects of hot air temperature and slice thickness on the drying characteristics,physicochemical properties and antioxidant components of Mulusasiatica Nakai slices.The Mulusasiatica Nakai slices with thickness of 3 mm and 5 mm were dried in the hot air temperature range of 60,70,80,90℃.Five classical food thin layer drying models were used to nonlinear fit the experimental data,and the diffusion coefficient and activation energy were calculated.The color,hardness,rehydration properties and antioxidant components of the dried slices were analyzed.Results showed that,the drying time was obviously shortened with the increase of hot-air temperature and the decrease of slice thickness.In the experimental drying temperature range,the effective diffusion coefficient increased with the increase of temperature.The activation energies were 17.46 kJ/mol and 23.82 kJ/mol when the slice thickness was 3 and 5 mm,respectively.Fick diffusion model was used to describe the evaporation process of Mulusasiatica Nakai slices.Compared with other models,Page model could better fit the drying process of Mulusasiatica Nakai slices.When the slice thickness was 3 mm and the hot-air temperature was 90℃,the dried product was light yellow,with high rehydration performance and low hardness.In terms of antioxidant retention,heat lost about 50%of ascorbic acid,but only about 35%of total phenolics.In conclusion,the slice thickness could be selected to be 3mm,the hot air temperature 90℃for drying,drying time 90 min,dried product color was light yellow,higher rehydration performance,lower hardness,and could better retain the antioxidant components in Mulusasiatica Nakai.关键词
沙果切片/热风干燥动力学/切片厚度/物化性质/抗氧化成分Key words
Mulusasiatica Nakai slices/hot-air drying kinetics/slice thickness/physio-chemical properties/antioxidant components分类
轻工纺织引用本文复制引用
姜宁宁,马继洋,张健,张爱军,沈兆花,刘军,张洋,杜国军,王存堂..切片厚度和热风温度对沙果切片干制特性、物化性质及抗氧化成分的影响[J].食品工业科技,2024,45(10):32-39,8.基金项目
黑龙江省玉米主食工业化工程技术研究中心开放课题(SPKF202023) （SPKF202023）
黑龙江省教育厅基础科研业务项目(145109319) （145109319）
植物性食品加工优势特色学科项目(YSTSXK202304). （YSTSXK202304）
