摘要
以苹果为研究对象,进行真空冷冻干燥实验并与高压脉冲电场预处理的样品进行分析对比,研究电场预处理对苹果微观结构及崩塌温度的影响。结果表明:当加热板温度设定为70℃时,未处理的苹果样品出现了较为明显的塌陷以及断裂现象。而经过高压脉冲电场预处理的样品,在缩短了干燥时间、降低了能耗及物料的最终含水率的同时,样品的骨架结构保存完整,没有出现崩塌现象。高压脉冲电场预处理可以提高果蔬的临界崩塌温度约20℃,并使物料的最终含水率达到1.20%,而未经高压脉冲电场预处理样品的最终含水率为7.84%。本文对解决干燥过程中崩塌现象的产生有重要意义。
To study the effects of pulsed electric field on collapse temperature and microstructure of apples,the drying experiments of apple were carried out with different drying temperature. The results showed that when the drying temperature at 70℃,the untreated samples had obviously collapse,shrinkage and fracture,however,the treated samples had integrity structure. Meanwhile,the drying time was decreased,the specific energy consumption was reduced and complete drying of apples could be achieved after pulse electric field pretreated.Finally,after pulsed electric field pretreated,the collapse temperature of fruits and vegetables was increased about 20℃,and the moisture content after drying was 1.20%,however,the moisture content of untreated samples was 7.84%. The result was important to solve the collapse phenomena in the drying process.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第8期138-140,147,共4页
Science and Technology of Food Industry
基金
太原理工大学引进人才科研启动经费(tyutrc-201244a)
关键词
苹果
高压脉冲电场预处理
干燥实验
崩塌温度
微观结构
apple
pulsed electric field pretreatment
drying experiment
collapse temperature
microstructures
