食品科学 ›› 2018, Vol. 39 ›› Issue (7): 160-167.doi: 10.7506/spkx1002-6630-201807024

• 食品工程 • 上一篇    下一篇

紫薯远红外辐射干燥及品质特性

易 婕1,刘云宏1,2,*,李海登1,司尚斐1,周弦龙1,檀茜茜1,马丽婷1   

  1. 1.河南科技大学食品与生物工程学院,河南 洛阳 471023;2.河南省农产品干燥装备工程技术研究中心,河南 洛阳 471023
  • 出版日期:2018-04-15 发布日期:2018-04-17
  • 基金资助:
    国家自然科学基金联合基金项目(U1404334);河南省高等学校青年骨干教师资助计划项目(2015GGJS-048); 河南省自然科学基金项目(162300410100);河南科技大学大学生研究训练计划项目(2017128;2016SRTPSP009)

Far-Infrared Radiation Drying and Quality Characteristics of Sweet Purple Potato

YI Jie1, LIU Yunhong1,2,*, LI Haideng1, SI Shangfei1, ZHOU Xianlong1, TAN Xixi1, MA Liting1   

  1. 1. College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; 2. Agricultural Products Drying Equipments of Henan Engineering Technology Research Center, Luoyang 471023, China
  • Online:2018-04-15 Published:2018-04-17

摘要: 为探讨紫薯远红外辐射干燥特性及品质特性,利用远红外辐射干燥设备,研究辐射温度及辐射距离对紫薯 片远红外辐射干燥特性及总酚、总黄酮、总糖、VC等营养成分的影响。结果表明:随着辐射温度的升高和辐射距 离的缩短,紫薯所需干燥时间缩短,平均干燥速率显著提高;紫薯片远红外辐射干燥过程表现为降速干燥,说明其 干燥过程为内部扩散控制;紫薯远红外辐射干燥过程的有效水分扩散系数在2.42×10-10~4.64×10-10 m2/s之间,且 随着辐射温度的升高及辐射距离的缩短而增大;辐射温度及辐射距离对总酚、总黄酮、总糖含量及VC的保存率均 有显著影响,在不同辐射距离下辐射温度对各种营养成分的影响规律有较大差异;采用加权综合评分法,确定辐射 温度240 ℃和辐射距离14 cm为较优的干燥参数,对应的干燥时间、总酚含量、总黄酮含量、VC含量及总糖含量分 别为270 min、359.62、223.13、11.81 mg/100 g及30.71 g/100 g。将远红外辐射加热技术运用于紫薯干燥,可有效提 高干燥速率和保护产品品质,本研究可为远红外辐射技术在紫薯及其他农产品干燥中的应用提供参考。

关键词: 紫薯, 远红外辐射, 干燥, 品质特性

Abstract: In order to explore the drying characteristics and quality of sweet purple potato using a far-infrared dryer, the effects of radiation temperature and distance on drying characteristics and nutrients including total phenols, total flavonoids, total sugar and VC were investigated. The results showed that drying time decreased and average drying rate increased significantly with an increase in radiation temperature and a reduction in radiation distance. The whole process of drying took place in the rate-falling period, thereby being mainly controlled by internal diffusion. The effective moisture diffusivity coefficient ranged from 2.42 × 10-10 to 4.64 × 10-10 m2/s and increased with an increase in radiation temperature and a reduction in radiation distance. The retention of total phenolics, total flavonoids, total sugar and VC was influenced significantly by radiation temperature and distance. The nutrient contents were very differently affected by temperature at different radiation distances. The optimal processing parameters were determined as radiation temperature of 240 ℃ and radiation distance of 14 cm based on comprehensive weighted scores. Under these optimized conditions, the drying time, and the contents of total phenols, total flavonoids, VC and total sugar were 270 min, 359.62, 223.13, 11.81 mg/100 g and 30.71 g/100 g, respectively. The drying rate and quality of dried product were both improved effectively by using far-infrared radiation. This study can provide a basis for the application of far-infrared radiation in the drying of sweet purple potato and other agricultural products.

Key words: sweet purple potato, far-infrared radiation, drying, quality characteristics

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