摘要
采用超声—远红外辐射干燥技术对香蕉片进行干燥,比较不同辐射温度(150,210,270℃)和超声功率(0,30,60 W)对香蕉片质构、复水比、收缩率、色差、感官品质、总酚含量、维生素C含量和抗氧化活性的影响。结果表明,辐射温度和超声功率对干燥香蕉片的理化品质均有影响。香蕉片质构、复水比和收缩率等品质以辐射温度270℃和超声功率60 W时较优。当辐射温度为210℃、超声功率为60 W时,香蕉片色差最小(△E=12.20±0.33),总酚含量[(27.18±0.33)mg/100g]和维生素C含量[(20.25±0.68)mg/100g]最高,抗氧化活性最强,感官评分值最高。加权综合评分结果表明,210℃的辐射温度和60 W的超声功率为超声—远红外辐射干燥香蕉片的最优参数,此条件下香蕉片的综合品质最佳。
In order to investigate the quality characteristics of banana dried by ultrasound combined with far-infrared radiation drying,the banana slices were dried using ultrasound combined farinfrared radiation drying,and the drying was operated using the radiation temperature of 150,210,270 ℃ under the ultrasound power of 0,30,60 W.The effect of drying conditions on structure,rehydration ratio,shrinkage,color difference,total phenol content,VCcontent and antioxidant activity of banana slices were compared.The results showed that as the increases of radiation temperature and ultrasound power,the hardness values and shrinkage rate of banana slices decreased,and the rehydration ratio increased.At radiation temperature of 210 ℃,the color difference of banana slices was smaller,the contents of total phenol and VC were higher,and the antioxidant activity was stronger.The application of ultrasound can improve the physical and chemical quality of banana slices dried by far-infrared radiation.The results of weighted comprehensive score analysis showed that radiation temperature of 210℃and ultrasonic power of 60 W were the optimal parameters for ultrasound combined far-infrared radiation drying of banana slices.
作者
石晓微
刘云宏
SHI Xiao-wei;LIU Yun-hong(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang,Henan 471023,China;Henan Engineering Technology Research Center of Agricultural Product Drying Equipment,Luoyang,Henan 471023,China)
出处
《食品与机械》
北大核心
2021年第1期204-209,共6页
Food and Machinery
基金
河南省自然科学基金项目(编号:182300410068)
河南省高校科技创新人才资助计划(编号:19HASTIT013)。
关键词
香蕉
超声
远红外辐射
干燥
品质
banana
ultrasound
far-infrared radiation
drying
quality
作者简介
石晓微,女,河南科技大学在读硕士研究生;通信作者:刘云宏(1975-),男,河南科技大学教授,博士。E-mail:beckybin@haust.edu.cn。
