摘要
本文研究了不同切片厚度以及涂膜处理的苹果片干燥特性及复水比。结果表明,当切片厚度增加时,干燥时间增长,干燥速率减小。相同厚度下,普鲁兰涂膜苹果片的干燥速率最小;在Midilli-Kucuk模型最佳处理条件下,普鲁兰多糖涂膜和普鲁兰多糖加抗坏血酸复合涂膜的苹果干片复水性能低。相比6 mm、9 mm的苹果片样品,使用复合涂膜液处理的3 mm的样品的品质指标最高。
This study aims to research the drying characteristics of apple slices treated with different slice thickness,pullulan film,composite film and blank group,as well as the rehydration ratio of apple slices.The results showed that the drying characteristics of apple slices with different coating treatments are greatly affected by thickness changes.When the slice thickness increases,the drying time increases and the drying rate decreases.At the same thickness,the drying rate of pullulan coated apple slices was the lowest,followed by blank group and composite film liquid group.Midilli-Kucuk model was the best for describing drying process in the condition of three treatments and different slice thickness.For dried apple slices with different treatments,the rehydration performance of pullulan polysaccharide coating and pullulan polysaccharide+ascorbic acid composite coating were low,which was significantly different from the blank control group.Compared with apple slice samples of 6 mm and 9 mm,samples of 3 mm treated with composite coating liquid had the highest quality index.
作者
李丹
黄译文
Li Dan;Huang Yiwen(Hunan Qianjin Health Care Co.,Ltd.,Zhuzhou 412000,China;School of Food,Hunan Agricultural University,Changsha 410000,China)
出处
《现代食品》
2020年第4期149-152,155,共5页
Modern Food
关键词
苹果片
干燥曲线
普鲁兰多糖
抗坏血酸
品质
Apple slices
Drying characteristics
Pullulan polysaccharide
Ascorbic acid
Quality
