食品工业科技2025，Vol.46Issue(23)：126-133,8.DOI:10.13386/j.issn1002-0306.2024120145
超高压预处理调控淮山片干燥特性、质构品质及果胶组分含量研究
High Hydrostatic Pressure Pretreatments Regulating Drying Characteristics,Texture Quality,and Pectin Fractions Content of Yam Slices
摘要
Abstract
In order to investigate the effects of high hydrostatic pressure(HHP)pretreatments on the drying characteristics and qualities of yam slices,HHP(100～600 MPa)pretreatments were employed prior to drying process.The drying characteristics,texture quality,microstructure and pectin content of the dried yam slices were evaluated,and the relevant analysis was conducted.The results indicated that the HHP pretreatment significantly influenced both drying process and water state of yam slices.Specifically,when the pressure ≥300 MPa,both the free degree of water in yam slices and the drying rate during the pre-drying period increased.After drying,the proportion of immobile water in yam slices increased and reached 41.77％at 600 MPa.Furthermore,the hardness and ΔE values of dried yam slices increased by 362.06～760.06 g and 0.62～9.83,respectively,after HHP pretreatment.In contrast,the fracturability,fracture energy,and rehydration ratio of dried yam slices decreased by 0.33～0.94 mm,80.17～356.30 g·sec,and 0.30～0.84,respectively,after HHP pretreated.Scanning electron microscopy(SEM)results revealed that,when the pressure was ≥300 MPa,the surfaces of starch granules in HHP pretreated and dried yam slices exhibited a squeezed depression,coupled with ruptured cell wall,adhered starch granules,and reduced tissue voids.Pectin fractions analysis showed that the contents of water-soluble(WSP),CDTA-soluble(CSP)and Na2CO3-soluble(NSP)pectin in yam slices were reduced by 24.73,3.34 and 3.37 mg/g,respectively,after 600 MPa HHP pretreatment and drying.Correlation analysis demonstrated a significant negative correlation between pectin fraction and hardness(P＜0.05).These findings provide both technical and theoretical reference for the preparation of high-quality yam slices through HHP regulation.关键词
超高压/淮山片/干燥特性/质构/果胶Key words
high hydrostatic pressure/yam slices/drying characteristics/texture/pectin分类
轻工业引用本文复制引用
卢靖辉,余元善,李璐,卜智斌,程丽娜,吴婉玲,陈芷华,彭健,徐玉娟..超高压预处理调控淮山片干燥特性、质构品质及果胶组分含量研究[J].食品工业科技,2025,46(23):126-133,8.基金项目
茂名市科技计划项目(2022S029) （2022S029）
国家自然科学基金项目(32102014) （32102014）
广东省农业农村厅2023年乡村振兴战略专项 （）
广州市科技计划项目(2023A04J0826) （2023A04J0826）
科技创新战略专项资金(高水平农科院建设)(青年副研究员:R2022PY-QF004). （高水平农科院建设）
