摘要
对经过不同时间(20、30、40、50 min)射频预处理后的杏果进行热风干燥,测定干燥过程中杏果水分含量、营养成分变化和最终干制品营养成分含量,建立了杏果热风干燥动力学模型(Page模型、Herdenson and Pabis模型和Lemus模型)。结果表明,射频预处理可提高杏果热风干燥速率,根据不同模型下的拟合系数(R2)、卡方值(χ2)与均方根误差(RMSE)相比较可知,Herdenson and Pabis模型拟合度最高;经射频预处理,热风干燥后杏果的黄酮、多酚、维生素C的含量均比鲜果的含量有所增加。其中射频预处理30 min的杏果其营养含量增加最大,其中,维生素C、黄酮和多酚含量分别增加了0. 172 6、4. 501 4和6. 244 9 mg/100g。研究证明,射频处理可提高果蔬物料干燥速率,且有利于营养成分溶出或提取。
Hot air drying experiments on apricot were conducted after radio frequency(RF)pretreatment with different treatment time(20,30,40,50 min).The moisture content,changes in nutritional components of apricot during drying as well as dried apricot were determined.The drying kinetic model of hot air dried apricot was established(Page model,Herdenson and Pabis model,Lemus model).The results showed that RF pretreatment could improve the hot air drying rate of apricot.Herdenson and Pabis models were better fit to the experiment data according to the analysis of R^2,χ^2,and root-mean-square error(RMSE)of different models.After RF pretreatment,levels of flavonoids,polyphenols,and vitamin C in dried apricot fruit were higher than those of fresh fruit.The nutrient contents of dried apricot were the highest when the RF pretreatment time was 30 min,with the contents of vitamin C,flavonoid,and polyphenols increased by 0.172 6 mg/100g,4.501 4 mg/100g,and 6.244 9 mg/100g,respectively.RF may be used as a pretreatment to improve the drying rates of fruits and vegetables,and also to help nutrients'dissolution or extraction.
作者
刘家璇
彭孟晨
杨雪洁
雷洋
黄小丽
王军
LIU Jiaxuan;PENG Mengchen;YANG Xuejie;LEI Yang;HUANG Xiaoli;WANG Jun(College of Food Engineering and Nutritional Science,Shanxi Normal University,Xi'an 710119,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第3期176-182,共7页
Food and Fermentation Industries
基金
陕西省科技厅项目(2018NY-162)
西安市科技局项目(201805027YDCG11(2))
陕西师范大学中央高校基本科研业务费专项(GK201503072
GK201601007)
全国大学生创新创业项目(201710718042)
关键词
杏果
干燥特性
射频处理
动力学模型
营养成分
apricot
drying characteristics
radio frequency pretreatment
kinetic modeling
nutrients
