不同干燥方法和預(yù)處理對果蔬脆片品質(zhì)特性影響研究
發(fā)布時間：2020-10-27 11:28
果蔬脆片已成為食品工業(yè)中的新興力量,逐漸引起消費者的興趣。在已有果蔬脆片生產(chǎn)技術(shù)中,壓差閃蒸聯(lián)合干燥(DIC)是一種具有特殊優(yōu)勢的新型有效干燥技術(shù),其生產(chǎn)的果蔬脆片產(chǎn)品具有多孔的結(jié)構(gòu)和酥脆的口感。此外,DIC的生產(chǎn)的產(chǎn)品還具有其獨特的風(fēng)味、色澤,良好的復(fù)水性、貯藏性以及較低的生產(chǎn)成本。目前,DIC技術(shù)已廣泛適用于水果和蔬菜的干燥。本論文研究了DIC和熱燙輔助DIC(B+DIC)對8種果蔬脆片質(zhì)構(gòu)、體積比、色澤和微觀結(jié)構(gòu)的影響,結(jié)果表明:與單一DIC處理相比,采用熱燙輔助DIC干燥(B+DIC)能顯著改變果蔬脆片的品質(zhì)。DIC干燥的芒果脆片表現(xiàn)出明顯的膨脹效果,具有較低硬度(26.12N)的同時具有較高的脆度(10.43),與之相比,經(jīng)過B+DIC處理的芒果脆片脆度值更高(14.66),膨脹效果更好。通過芒果脆片(0.46mL)的體積比(VR)和杏鮑菇的體積比(0.36mL)也能反映其明顯的膨脹結(jié)構(gòu)。在B+DIC處理下,芒果脆片(30.40)和胡蘿卜脆片(42.87)與鮮樣相比具有較大的總體色差值(ΔE)。而在DIC干燥的蘋果、胡蘿卜、杏鮑菇(KOM)和馬鈴薯產(chǎn)品中測得最大的總色差值。然而,在微觀結(jié)構(gòu)方面,它們均具有良好的蜂窩狀微觀結(jié)構(gòu)狀態(tài)和良好的表觀膨脹度。此外,經(jīng)熱燙后,杏鮑菇樣品體積均會發(fā)生收縮,B+DIC干燥的胡蘿卜脆片微觀孔隙和膨脹度較DIC干燥樣品明顯增加。通過將不同預(yù)處理與DIC干燥進行聯(lián)合,探究聯(lián)合干燥對蘋果,菠蘿,胡蘿卜和杏鮑菇(KOM)的影響。在熱燙,冷凍和滲透脫水聯(lián)合壓差閃蒸(B+Fz+OD+DIC)的干燥工藝下,預(yù)處理后胡蘿卜和杏鮑菇具有最大的水分損失和固形物增量。冷凍聯(lián)合DIC(Fz+DIC),杏鮑菇的總色差(ΔE)最大。滲透聯(lián)合DIC(OD+DIC)處理的胡蘿卜片具有最大的VR。B+Fz+OD+DIC處理和DIC處理的脆片可以得到最高的感官評分(色澤,風(fēng)味和質(zhì)地)。B+Fz+OD+DIC處理的菠蘿片具有最小的硬度和脆度。OD+DIC處理的原料得到了最理想的體積膨脹效果。基于上述結(jié)果,本研究得出結(jié)論,B+Fz+OD+DIC是能夠使四種原料的產(chǎn)品達(dá)到較好質(zhì)地,微觀結(jié)構(gòu),體積比,顏色和感官評價的最佳干燥方式。對蘋果片和桃片在熱風(fēng)干燥(HAD)不同溫度(50℃,60℃,70℃)和真空冷凍干燥下的干燥動力學(xué),干燥特性,如水分比(MR),干燥時間,干燥速率(DR)和水分含量(g/g db)的變化進行研究分析得到,兩種干燥方法的干燥過程基本上均為降速模式。另一方面,吸濕研究結(jié)果表明蘋果和桃的HAD和FD產(chǎn)品的吸附和解吸均顯著增加。蘋果片和桃片的D_(eff)值分別為2.85×10~(-14)至9.73×10~(-14) m~2/s和4.27×10~(-14)至8.16×10~(-15) m~2/s。隨水分含量(db)的降低,兩種干燥方式下的D_(eff)值均逐漸增加到最大值然后下降。與FD的蘋果片和桃片相比,高溫會導(dǎo)致蘋果片和桃片更大的D_(eff)值。70℃熱風(fēng)干燥是最能提高蘋果片和桃片干燥效率的方式。探究了熱風(fēng)干燥(50℃,60℃和70℃)和真空冷凍干燥(FD)對蘋果片和桃片營養(yǎng)物質(zhì)和芳香化合物的影響。結(jié)果表明,高溫導(dǎo)致蘋果和桃的總酚含量下降(p0.05)。同樣,高溫會導(dǎo)致蘋果片Vc的降解,然而桃片顯示出了與蘋果片不同的結(jié)果,即高溫增加了Vc的含量。另一方面,HAD和FD的蘋果片和桃片的DPPH,ABTS和FRAP活性差異不顯著。HAD(50℃,60℃和70℃)和FD的蘋果片和桃片的揮發(fā)性特征成分和芳香化合物采用頂空固相微萃取結(jié)合氣相色譜-質(zhì)譜(HS-SPME/GC-MS)和E-nose(電子鼻)進行測定并分析。GC-MS結(jié)果表明,在蘋果片和桃片中共鑒定出132種芳香化合物,其中1,3-辛二醇為HAD蘋果片的主要香氣成分,其累計貢獻率超過75%。通過GC-MS數(shù)據(jù)的聚類分析和E-nose數(shù)據(jù)的主成分分析得到,蘋果片和桃片主要分為兩組:A組(A50,A60,A70和AF)和B組(P50,P60,P70和PF)。A組和B組之間的醇,酸和芳香族化合物的含量存在顯著差異。E-nose結(jié)合GC-MS是一種更加準(zhǔn)確,快速地檢測蘋果片和桃干片在不同處理條件下主要風(fēng)味物質(zhì)差異的方法。
【學(xué)位單位】：中國農(nóng)業(yè)科學(xué)院
【學(xué)位級別】：博士
【學(xué)位年份】：2019
【中圖分類】：TS255.3
【文章目錄】：
摘要
ABSTRACT
LIST OF ABBREVIATION
CHAPTER1 INTRODUCTION
1.1 Background
1.2 DIC equipment and fundamental aspect
1.2.1 DIC equipment
1.2.2 Instant controlled pressure drop（DIC）reactor
1.2.3 Explosion puffing drying（EPD）or instant controlled pressure drop drying（ICPDD）
1.3 Instant Auto-vaporization
1.3.1 General approach
1.4 Researches on DIC and industrial applications
1.4.1 Restructuring
1.4.2 Decontamination
1.4.3 Extraction
1.5 Combination drying with DIC
1.5.1 Combination hot air drying with DIC
1.5.2 Combination vacuum freezing drying with DIC
1.5.3 Combination vacuum drying with DIC
1.5.4 Combination infrared drying with DIC
1.5.5 DIC with different pre-treatments
1.6 Effects of DIC on qualities of Fruits & vegetables products
1.6.1 Texture
1.6.2 Microstructures
1.6.3 Colour
1.6.4 Sensorry evalution
1.7 Hot air and freeze drying
1.7.1 Hot air-drying（HAD）
1.7.2 Freeze drying（FD）
1.7.2.1 General consideration of FD
1.7.3 Attributes of HAD and FD drying methods
1.8 The main objectivies were investigated in the present study are:
CHAPTER2 EFFECTS OF INSTANT CONTROLLED PRESSURE DROP（DIC） DRYING ON THE TEXTURE AND TISSUE MORPHOLOGY OF FRUITS AND VEGETABLES
2.1 Introduction
2.2 Materials and methods
2.2.1 Materials prepration
2.2.2 Moisture content
2.2.3 Drying curve
2.2.4 Blanching（B）treatment
2.2.5 Instant controlled pressure drop（DIC）treatment
2.2.6 Volume ratio
2.2.7 Colour
2.2.8 Texture
2.2.9 Scanning electron microscopy（SEM）
2.2.10 Statistical analysis
2.3 Results and discussion
2.3.1 Moisture content of different morpholocal fruit and vegetable chips dried by DIC and B+DIC
2.3.2 Texture analysis of different morpholoccal fruit and vegetable chips dried by DIC and B+DIC
2.3.3 Colour determination of selected fruit and vegetable chips dried by DIC and B-DIC
2.3.4 Volume ratio of different morphological fruit and vegetable chips dried by DIC and B+DIC
2.3.5 Scanning electronic microscopy（SEM） of different morphological fruit and vegetable chips dried by DIC and B+DIC
2.4 Conclusion
CHAPTER3 EFFECTS OF DIC ASSISTED WITH DIFFERENT PRE-TREATMENTS ON ORGANOLEPTIC QUALITY OF FOUR FRUITS AND VEGETABLES WITH REPRESENTATIVE TISSUES AND CELL MORPHOLOGY
3.0 Practical application
3.1 Introduction
3.2 Materials and methods
3.2.1 Materials preparation
3.2.2 Blanching（B）
3.2.3 Freezing（Fz）
3.2.4 Osmotic dehydration（OD）
3.2.5 Blanching with freezing（B+Fz） and Blanching,freezing with osmotic dehydration（B+Fz+OD）
3.2.6 WL,SG,WR,and DEI
3.2.7 Instant Control Pressure Drop（DIC）
3.2.8 Texture
3.2.9 Volume ratio
3.2.10 Colour
3.2.11 Scanning electron microscopy（SEM）
3.2.12 Sensory evaluation
3.2.13 Statistical analysis
3.3 Results and discussion
3.3.1 Effects of OD on the moisture content,weight reduction,solid gain,water loss,and dehydration efficiency index
3.3.2 Effects of pre-treatments with DIC on the colour of fruit and vegetable chips
3.3.3 Texture（hardness,crispness）and the volume ratio
3.3.4 Sensory evaluation
3.3.5 Microstructures
3.4 Conclusion
CHAPTER4 EFFECT OF HOT AIR AND FREEZE DRYING ON DRYING CHARACTERISTICS OF APPLE AND PEACH FRUITS
4.1 Introduction
4.2 Materials and methodology
4.2.1 Materials and preparation
4.2.2 Hot air drying（HAD）
4.2.3 Freeze drying（FD）
4.2.4 Water activity（Aw）
4.2.5 Drying rate curve
4.2.6 Dynamic vapour sorption（DVS）
4.2.7 Diffusion coefficient
4.2.8 Drying kinetics
4.2.9 Statistical analysis
4.3 Result and discussion
4.3.1 Water activity of apple and peach chips dried by HAD-（50℃,60℃,70℃） and FD
4.3.2 Moisture content and drying time of apple and peach chips dried by HAD-（50℃,60℃,70℃） and FD
4.3.3 Drying rate vs.drying time of apple and peach chips dried by HAD-（50℃,60℃,70℃）and FD
4.3.4 Drying rate vs.moisture content of apple and peach chips dried by HAT-（50℃,60℃,and70℃） and FD
4.3.5 Moisture ratio vs.drying time of apple and peach chips dried by HAD-（50℃,60℃,70℃） and FD
4.3.6 Dynamic vapour sorption of apple and peach chips dried by HAD-（50℃,60℃,70℃） and FD
4.3.7 Determination of effective moisture diffusivity of apple and peach fruit chips dried by HAD-（50℃,60℃,70℃） and FD drying methods
4.4 Conclusion
CHAPTER5 EFFECT OF HOT AIR AND FREEZING DRYING ON NUTRITION AND AROMA COMPOUNDS OF APPLE AND PEACH FRUITS
5.1 Introduction
5.2 Materials and methods
5.2.1 Materials preparation
5.2.2 Methods
5.2.3 Quantification of total phenolic compounds（TPC）and extraction
5.2.4 Determination of vitamin C（mg Vc/100g）
5.2.5 Antioxidant activity
5.2.6 ABTS Radical-Scavenging Activity Assay
5.2.7 DPPH Radical-Scavenging Activity Assay
5.2.8 Ferric-Reducing Ability of Plasma Assay（FRAP）
5.2.9 Gas chromatic-mass spectrometry（GC-MS）,and HS-SPME conditions
5.2.10 GC-MS analysis
5.2.11 Qualitative analysis
5.2.12 Electronic nose（E-nose）
5.2.13 Statistical analysis
5.3 Result and discussion
5.3.1 The determination of TPC and vitamin C content
5.3.2 The determination of antiocidant activity
5.3.3 Volatile profile of apple and peach dried chips characterized by qualitative analysis of HS-SPME/GC–MS
5.3.4 Cluster analysis（CA）
5.3.5 E-nose response
5.3.6 Princeple component analysis（PCA）
5.3.7 E-nose sensors response
5.4 Conclusion
CHAPTER6 OVER ALL CONCLUSION
6.1 Conclusion
6.2 Innovation points
BIBLIOGRAPHY
ACKNOWLEDGEMENT
RESUME
FUNDDING
本文編號：2858462
【學(xué)位單位】：中國農(nóng)業(yè)科學(xué)院
【學(xué)位級別】：博士
【學(xué)位年份】：2019
【中圖分類】：TS255.3
【文章目錄】：
摘要
ABSTRACT
LIST OF ABBREVIATION
CHAPTER1 INTRODUCTION
1.1 Background
1.2 DIC equipment and fundamental aspect
1.2.1 DIC equipment
1.2.2 Instant controlled pressure drop（DIC）reactor
1.2.3 Explosion puffing drying（EPD）or instant controlled pressure drop drying（ICPDD）
1.3 Instant Auto-vaporization
1.3.1 General approach
1.4 Researches on DIC and industrial applications
1.4.1 Restructuring
1.4.2 Decontamination
1.4.3 Extraction
1.5 Combination drying with DIC
1.5.1 Combination hot air drying with DIC
1.5.2 Combination vacuum freezing drying with DIC
1.5.3 Combination vacuum drying with DIC
1.5.4 Combination infrared drying with DIC
1.5.5 DIC with different pre-treatments
1.6 Effects of DIC on qualities of Fruits & vegetables products
1.6.1 Texture
1.6.2 Microstructures
1.6.3 Colour
1.6.4 Sensorry evalution
1.7 Hot air and freeze drying
1.7.1 Hot air-drying（HAD）
1.7.2 Freeze drying（FD）
1.7.2.1 General consideration of FD
1.7.3 Attributes of HAD and FD drying methods
1.8 The main objectivies were investigated in the present study are:
CHAPTER2 EFFECTS OF INSTANT CONTROLLED PRESSURE DROP（DIC） DRYING ON THE TEXTURE AND TISSUE MORPHOLOGY OF FRUITS AND VEGETABLES
2.1 Introduction
2.2 Materials and methods
2.2.1 Materials prepration
2.2.2 Moisture content
2.2.3 Drying curve
2.2.4 Blanching（B）treatment
2.2.5 Instant controlled pressure drop（DIC）treatment
2.2.6 Volume ratio
2.2.7 Colour
2.2.8 Texture
2.2.9 Scanning electron microscopy（SEM）
2.2.10 Statistical analysis
2.3 Results and discussion
2.3.1 Moisture content of different morpholocal fruit and vegetable chips dried by DIC and B+DIC
2.3.2 Texture analysis of different morpholoccal fruit and vegetable chips dried by DIC and B+DIC
2.3.3 Colour determination of selected fruit and vegetable chips dried by DIC and B-DIC
2.3.4 Volume ratio of different morphological fruit and vegetable chips dried by DIC and B+DIC
2.3.5 Scanning electronic microscopy（SEM） of different morphological fruit and vegetable chips dried by DIC and B+DIC
2.4 Conclusion
CHAPTER3 EFFECTS OF DIC ASSISTED WITH DIFFERENT PRE-TREATMENTS ON ORGANOLEPTIC QUALITY OF FOUR FRUITS AND VEGETABLES WITH REPRESENTATIVE TISSUES AND CELL MORPHOLOGY
3.0 Practical application
3.1 Introduction
3.2 Materials and methods
3.2.1 Materials preparation
3.2.2 Blanching（B）
3.2.3 Freezing（Fz）
3.2.4 Osmotic dehydration（OD）
3.2.5 Blanching with freezing（B+Fz） and Blanching,freezing with osmotic dehydration（B+Fz+OD）
3.2.6 WL,SG,WR,and DEI
3.2.7 Instant Control Pressure Drop（DIC）
3.2.8 Texture
3.2.9 Volume ratio
3.2.10 Colour
3.2.11 Scanning electron microscopy（SEM）
3.2.12 Sensory evaluation
3.2.13 Statistical analysis
3.3 Results and discussion
3.3.1 Effects of OD on the moisture content,weight reduction,solid gain,water loss,and dehydration efficiency index
3.3.2 Effects of pre-treatments with DIC on the colour of fruit and vegetable chips
3.3.3 Texture（hardness,crispness）and the volume ratio
3.3.4 Sensory evaluation
3.3.5 Microstructures
3.4 Conclusion
CHAPTER4 EFFECT OF HOT AIR AND FREEZE DRYING ON DRYING CHARACTERISTICS OF APPLE AND PEACH FRUITS
4.1 Introduction
4.2 Materials and methodology
4.2.1 Materials and preparation
4.2.2 Hot air drying（HAD）
4.2.3 Freeze drying（FD）
4.2.4 Water activity（Aw）
4.2.5 Drying rate curve
4.2.6 Dynamic vapour sorption（DVS）
4.2.7 Diffusion coefficient
4.2.8 Drying kinetics
4.2.9 Statistical analysis
4.3 Result and discussion
4.3.1 Water activity of apple and peach chips dried by HAD-（50℃,60℃,70℃） and FD
4.3.2 Moisture content and drying time of apple and peach chips dried by HAD-（50℃,60℃,70℃） and FD
4.3.3 Drying rate vs.drying time of apple and peach chips dried by HAD-（50℃,60℃,70℃）and FD
4.3.4 Drying rate vs.moisture content of apple and peach chips dried by HAT-（50℃,60℃,and70℃） and FD
4.3.5 Moisture ratio vs.drying time of apple and peach chips dried by HAD-（50℃,60℃,70℃） and FD
4.3.6 Dynamic vapour sorption of apple and peach chips dried by HAD-（50℃,60℃,70℃） and FD
4.3.7 Determination of effective moisture diffusivity of apple and peach fruit chips dried by HAD-（50℃,60℃,70℃） and FD drying methods
4.4 Conclusion
CHAPTER5 EFFECT OF HOT AIR AND FREEZING DRYING ON NUTRITION AND AROMA COMPOUNDS OF APPLE AND PEACH FRUITS
5.1 Introduction
5.2 Materials and methods
5.2.1 Materials preparation
5.2.2 Methods
5.2.3 Quantification of total phenolic compounds（TPC）and extraction
5.2.4 Determination of vitamin C（mg Vc/100g）
5.2.5 Antioxidant activity
5.2.6 ABTS Radical-Scavenging Activity Assay
5.2.7 DPPH Radical-Scavenging Activity Assay
5.2.8 Ferric-Reducing Ability of Plasma Assay（FRAP）
5.2.9 Gas chromatic-mass spectrometry（GC-MS）,and HS-SPME conditions
5.2.10 GC-MS analysis
5.2.11 Qualitative analysis
5.2.12 Electronic nose（E-nose）
5.2.13 Statistical analysis
5.3 Result and discussion
5.3.1 The determination of TPC and vitamin C content
5.3.2 The determination of antiocidant activity
5.3.3 Volatile profile of apple and peach dried chips characterized by qualitative analysis of HS-SPME/GC–MS
5.3.4 Cluster analysis（CA）
5.3.5 E-nose response
5.3.6 Princeple component analysis（PCA）
5.3.7 E-nose sensors response
5.4 Conclusion
CHAPTER6 OVER ALL CONCLUSION
6.1 Conclusion
6.2 Innovation points
BIBLIOGRAPHY
ACKNOWLEDGEMENT
RESUME
FUNDDING
本文編號：2858462
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