摘要
以适时采摘的澳洲坚果为原料,探讨自然晾晒、热泵干燥、热风干燥以及超声协同热风干燥4种干燥方式对澳洲坚果果仁品质(水分含量、色泽、质地、酸价、过氧化值和不饱和脂肪酸含量)的影响。结果表明:热泵干燥得到的澳洲坚果果仁水分含量最低,硬度与酸价最小,油酸和棕榈油酸含量最高,果仁脆度最大;但自然晾晒对澳洲坚果果仁的色泽影响最小,且超声协同热风干燥和自然晾晒对澳洲坚果果仁的过氧化值影响最小。综合分析,热泵干燥效果最优,其不仅能提升干燥效率还能较好地保持澳洲坚果品质。
Macadamia nuts harvested at optimal ripeness were used to explore the differential effects of natural air drying,heat pump drying,hot air drying,and ultrasound-assisted hot air drying on macadamia nut characteristics(moisture content,color,texture,acid value,peroxide value and unsaturated fatty acid content).Findings demonstrated that heat pump drying resulted in the lowest moisture content,hardness and acid value.And the highest crispness,oleic and palm oleic acid content.However,natural air drying exerted the smallest influence on color,and both natural air drying and ultrasound-assisted hot air drying exerted the smallest influence on peroxidation value.Comprehensive analysis determined that heat pump drying performs best overall,not only improving drying efficiency but also maintaining macadamia nut quality.
作者
任二芳
刘功德
艾静汶
程三红
罗朝丹
罗小杰
REN Er-fang;LIU Gong-de;AI Jing-wen;CHENG San-hong;LUO Chao-dan;LUO Xiao-jie(Guangxi Subtropical Crops Research Institute,Nanning 530001,Guangxi,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第12期136-141,共6页
Food Research and Development
基金
广西创新驱动发展专项资金项目(桂科AA17204058-20)。
关键词
自然晾晒
热泵干燥
热风干燥
超声协同热风干燥
澳洲坚果
品质
natural air drying
heat pump drying
hot air drying
ultrasonic assisted hot air drying
macadamia nut
quality
