食品与发酵工业2026，Vol.52Issue(11)：299-309,中插14-中插15,13.DOI:10.13995/j.cnki.11-1802/ts.044004
等离子体处理结合热泵干燥对枣片干燥特性及品质的影响
The influence of plasma treatment combined with heat pump drying on the drying characteristics and quality of jujube slices
摘要
Abstract
To investigate the effects of plasma treatment time and heat pump drying temperature on the drying characteristics and quality of jujube slices,this study employed atmospheric pressure plasma jet(APPJ)to pretreat jujube slices(0,2,5,and 8 s),fol-lowed by heat pump drying at different temperatures(40,50,and 60℃).The effects of different plasma treatment times and drying tem-peratures on the drying characteristics,small-molecule sugar content,total phenols,total flavonoids,texture properties,and color of ju-jube slices were analyzed.A fuzzy mathematical sensory evaluation model was established to validate their acceptability.The results showed that heat pump drying after plasma treatment required less time.The APPJ5s-60 ℃ group exhibited the greatest reduction in drying time compared to APPJ0s-60 ℃(20％decrease).Scanning electron microscope observations revealed that plasma treatment etched the surface of jujube slices,creating larger pores and forming new moisture transport channels,which facilitated water loss and directly improved the drying rate.By fitting four commonly used empirical drying models(Page,Logarithmic,Verma model,and Wang and Singh),it was found that the Page model accurately described the moisture change of jujube slices dried at 40℃ and 60 ℃,while the Logarithmic model provided a better fit for those dried at 50℃.Plasma treatment also influenced the content of small-molecule sugars,total phenols,and to-tal flavonoids in jujube slices.Compared with APPJ0s-50 ℃,the APPJ5s-50 ℃ group showed a 1.73％increase in total small-molecule sugar content,an 11.92％increase in total phenols,and a 4.24％increase in total flavonoids.Additionally,plasma treatment created a complex pore structure in the jujube slices,enhancing their crispness and chewiness,thereby improving their texture properties.Based on the constructed fuzzy sensory mathematical model,the comprehensive evaluation scores of plasma-treated jujube slices increased,with the APPJ5s-50 ℃ group scoring the highest at 91.96.In conclusion,plasma treatment can alter the surface structure of jujube slices,acceler-ating the drying process and directly reducing thermal reaction time during drying,thereby improving drying efficiency and the retention of nutritional quality.The APPJ5s-50℃ group preserved the original quality of jujube slices and achieved the highest fuzzy mathematical sen-sory evaluation score,making it more acceptable to consumers.关键词
等离子体/热泵干燥/枣片/干燥特性/模糊数学感官评价Key words
atmospheric pressure plasma jet(APPJ)/heat pump drying/jujube slices/drying characteristics/fuzzy mathematics-based sensory evaluation引用本文复制引用
田非凡,许铭强,张健,缪瑞茵,王瑞珠,陈恺..等离子体处理结合热泵干燥对枣片干燥特性及品质的影响[J].食品与发酵工业,2026,52(11):299-309,中插14-中插15,13.基金项目
新疆自治区重大专项(2023A02010-3) （2023A02010-3）
新疆红枣产业技术体系专项资金项目(XJLGCYJSTX02) （XJLGCYJSTX02）
