摘要
大豆具有吸湿性强、易霉变的特点,干燥可以使其含水量降低、呼吸作用减弱从而减少霉变,常用的干燥方式有热风、微波真空和真空冷冻干燥。本文研究了3种干燥方式在不同参数下对大豆的干燥速率、爆腰率、微观结构和色泽等方面的影响。结果表明:60℃情况下,微波真空干燥速率最快,相比于热风干燥节省50%的时间,比真空冷冻干燥节省85%的时间;在40~60℃范围内,热风干燥爆腰率随温度增加而逐渐由4%增加至8%,微波真空干燥爆腰率随温度增加由8%增加至48%,真空冷冻干燥爆腰率为26.3%;骨架结构越好细胞支撑能力越强,真空冷冻干燥具有最明显的微观骨架状结构,热风和微波真空干燥微观结构发生了破裂和皱缩,真空冷冻干燥微观结构最优;热风干燥色差最小,且随温度增加色差逐渐增加,微波真空干燥色差总体较高,温度与功率密度增加对其色差均有负面影响,真空冷冻干燥色差与微波真空干燥在1.2 W/g、60℃条件下相仿。
Soybeans are characterized by strong hygroscopicity and easy mildew.Through drying,their moisture content can be reduced and their respiratory activity weakened,thereby minimizing mildew growth.The commonly used drying methods include hot air,microwave vacuum drying,and vacuum freeze-drying.In this study,the effects of the above three drying methods on the drying rate,kernel cracking rate,microstructure and color of soybean under different parameters were investigated.The results showed that at 60℃,the microwave vacuum drying rate was the fastest;compared with hot air,it saved 50%of the time,and saved 85%of the time compared with vacuum freeze-drying.Within the temperature range of 40-60℃,the kernel cracking rate of hot air drying gradually increased from 4%to 8%with temperature,the kernel cracking rate of microwave vacuum drying increased from 8%to 48%with temperature,and the kernel cracking rate of vacuum freeze-drying was 26.3%.The better the skeletal structure,the stronger the cell support capacity,the vacuum freeze-dried soybeans exhibited the most distinct skeletal microstructure,while the microstructure of hot air and microwave vacuum-dried soybeans were cracked and shrunk,making their structures relatively poor;The color difference of hot air-dried soybeans was the smallest,and it gradually increased with the increase of temperature;the color difference of microwave vacuum-dried soybeans was generally higher,and the increase of temperature and power density had a negative impact on it;and the color difference in vacuum freeze-dried soybean is comparable to that of microwave vacuum-dried soybeans under the conditions of 1.2 W/g and 60℃.
作者
唐宏图
孙铜生
吕曦
樊金生
郑乐
吴俊
Tang Hongtu;Sun Tongsheng;LüXi;Fan Jinsheng;Zheng Le;Wu Jun(School of Mechanical and Automotive Engineering,Anhui Polytechnic University,Wuhu 241000)
出处
《中国粮油学报》
北大核心
2025年第9期58-67,共10页
Journal of the Chinese Cereals and Oils Association
基金
安徽省自然科学基金资助项目(2208085ME140)。
关键词
大豆
热风干燥
微波真空干燥
真空冷冻干燥
微观结构
爆腰率
色差
soybeans
hot air drying
microwave vacuum drying
vacuum freeze-drying
microstructure
kernel cracking rate
color difference
