摘要
对胡萝卜丁催化式红外干法杀青同步脱水技术进行研究。考察红外辐射距离、样品厚度、处理时间等工艺参数对胡萝卜丁表面温度、内部温度、水分比(MR)、脱水速率、过氧化物酶(POD)相对残留活性、颜色、VC保留率、β-胡萝卜素保留率等指标的影响。建立红外杀青过程中水分和POD酶灭活变化模型。结果表明,辐射距离和厚度越小,表面温度和内部温度越高;POD酶灭活所需时间随着厚度和辐射距离的增大而增加,所需时间为5~11.17 min,水分减少40%~69.7%。红外杀青胡萝卜丁中的颜色变化、VC和β-胡萝卜素保留率均优于热水漂烫杀青所得;Midilli模型能够很好地预测红外杀青过程中的水分比,Fractional conversion模型能够较好地拟合POD酶灭活曲线。
This study investigated a technology of simultaneous infrared dry-blanching and dehydration(SIRDBD)for producing dehydrated carrot dices. The investigated parameters were radiation distances, dice thickness and processing time. A three-factor factorial experiment design was conducted to determine the influence of parameters on surface temperature, center temperature, moisture rate, drying rate, peroxidase(POD) residual enzyme activity, surface color change, retention of VC and retention of β-carotene. Models were established for describing the moisture distribution and POD inactivation. The experiment proved that shorter radiation distances, thin dices had higher product temperature, and quicker POD inactivation, it means took less time for the same residual enzyme activity, the processing time was between 5 min to 11.17 min, resulted in moisture reductions of 40%~69.7%. The surface color change, retention of VC and retention of β-carotene of carrot dices under SIRDBD were better than traditional industrial water blanching. The Midilli model performed well for describing drying behavior during SIRDBD. The Fractional conversion model fitted well for POD inactivation curves.
作者
刘美娟
吴本刚
潘忠礼
马海乐
Liu Meijuan;Wu Bengang;Pan Zhongli;3Ma Haile(School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,Jiangsu;Processed Foods Research Unit,USDA-ARS-WRRC,800 Buchanan St.,Albany,CA 94710,USA;Department of Biological and Agricultural Engineering,University of California-Davis,Davis,CA 95616,USA)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2019年第1期55-64,共10页
Journal of Chinese Institute Of Food Science and Technology
基金
江苏省自然科学基金青年科学基金项目(20150500)
关键词
红外杀青
部分脱水
模型
品质
胡萝卜
infrared blanching
partially dehydrated
model
quality characteristic
carrot
