摘要
该研究采用远红外干燥、热风干燥和真空干燥对西兰花进行干燥处理,研究不同温度(60、65、70、75、80℃)对西兰花干燥特性和理化性质的影响。结果表明,与真空干燥相比,远红外干燥和热风干燥下将西兰花干燥至终点时所需时间更短、干燥速率更快;干燥西兰花是一个从介质吸收能量实现脱水的非自发过程,且温度越高,有效水分扩散系数越大,活化能越低,越易干燥;8种数学模型拟合结果表明,Wang and Singh经验模型是描述西兰花干燥的最佳数学模型;干燥条件对西兰花色泽有显著影响,真空干燥时色泽保护效果更好;65℃热风干燥复水比(8.82±0.11)、膨胀力[(10.33±0.34)mL/g]最高;80℃热风干燥西兰花复水比(6.98±0.2)、膨胀力[(7.77±0.12)mL/g]最低。该研究为西兰花的加工、贮藏提供了参考价值。
Broccoli,known for its anti-cancer properties and rich nutrient content,was subjected to far-infrared drying,hot air drying,and vacuum drying in this study.The impact of different temperatures(60,65,70,75,80℃)on the drying characteristics,as well as the physical and chemical properties of broccoli,was investigated.Results revealed that far-infrared and hot-air drying methods required less time and had a faster drying rate compared to vacuum drying.The drying process of broccoli is energy-absorbing and non-spontaneous,with higher temperatures leading to a greater effective diffusion coefficient of water,lower activation energy,and easier drying.The Wang and Singh empirical model was found to be the most suitable mathematical model for describing the drying process of broccoli.Additionally,drying conditions have a notable influence on the color of broccoli,with vacuum drying showing better color protection effects.The rehydration ratio(8.82±0.11)and expansion force(10.33±0.34)were highest when hot air drying at 65℃,while the rehydration ratio for broccoli dried at 80℃(6.98±0.2)and expansion force(7.77±0.12)were the lowest.This study provides a reference value for the processing and storage of broccoli.
作者
张艮
牛坡
赖于树
喻耘
王攀
曹中华
周浪
ZHANG Gen;NIU Po;LAI Yushu;YU Yun;WANG Pan;CAO Zhonghua;ZHOU Lang(School of Mechanical Engineering,Chongqing Three Gorges University,Chongqing 404020,China;Sichuan Agricultural Machinery Science Research Institute,Chengdu 610066,China;Chongqing Academy of Agricultural Sciences,Chongqing 404020,China)
出处
《食品与发酵工业》
北大核心
2025年第6期257-263,共7页
Food and Fermentation Industries
基金
重庆三峡学院高层次人才科研启动费(2014/0903341)。
关键词
干燥条件
西兰花
干燥特性
理化性质
drying conditions
broccoli
drying characteristics
physicochemical properties
