紫薯干燥的动力学模型及工艺优化
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摘要
为了探究紫薯在干燥过程中水分变化规律,建立动力学模型,进一步为紫薯干中天然色素的高效提取给予理论依据。以新鲜紫薯为原材料,分别研究了切片厚度、热风温度和热风风速对紫薯干燥特性的影响,通过用线性回归法处理,根据较常用的薄层干燥模型进行拟合,建立紫薯热风薄层干燥的动力学模型;在以上单因素试验的基础上,采用正交实验优化提取红色素的干燥工艺参数。研究得出对紫薯薄层干燥速率的影响因素由大到小是切片厚度、热风温度、热风风速;紫薯热风薄层干燥的动力学模型满足Page方程;紫薯红色素提取的最优工艺为热风温度60℃、热风风速0.6 m/s、切片厚度6 mm,此条件下提取得率为15.90 mg/g。
In order to explore the dynamic law of moisture in drying process of purple potato, the dynamic model was established to provide a theoretical basis for the efficient extraction of natural pigment from dried purple potato. Fresh purple potatoes were used as raw materials to study the influence of slice thickness, hot air temperature and hot air speed on the drying characteristics of purple potatoes. The dynamic model of hot air thin-layer drying of purple sweet potatoes was established by fitting the commonly used thin-layer drying model with linear regression method. On the basis of the above single factor experiments, the drying process parameters of red pigment were optimized by orthogonal experiment. The results showed that the factors affecting the thin-layer drying rate of purple sweet potatoes from high to low was slice thickness, hot air temperature, hot air speed. The dynamic model of hot air thin-layer drying of purple sweet potato was analyzed to meet the Page equation. The optimal red pigment extraction process of purple sweet potato was hot air temperature of 60℃, hot air speed of 0.6 m/s and slice thickness of 6 mm, and the extraction yield was 15.90 mg/g under these conditions.
In order to explore the dynamic law of moisture in drying process of purple potato, the dynamic model was established to provide a theoretical basis for the efficient extraction of natural pigment from dried purple potato. Fresh purple potatoes were used as raw materials to study the influence of slice thickness, hot air temperature and hot air speed on the drying characteristics of purple potatoes. The dynamic model of hot air thin-layer drying of purple sweet potatoes was established by fitting the commonly used thin-layer drying model with linear regression method. On the basis of the above single factor experiments, the drying process parameters of red pigment were optimized by orthogonal experiment. The results showed that the factors affecting the thin-layer drying rate of purple sweet potatoes from high to low was slice thickness, hot air temperature, hot air speed. The dynamic model of hot air thin-layer drying of purple sweet potato was analyzed to meet the Page equation. The optimal red pigment extraction process of purple sweet potato was hot air temperature of 60℃, hot air speed of 0.6 m/s and slice thickness of 6 mm, and the extraction yield was 15.90 mg/g under these conditions.
引文
Chong C.J.,Zhu W.X.,Liu Y.H.,Wu J.Y.,Fan J.L.,and Luo L.,2014,Dynamic modeling of thin layer drying of carrots,Shipin Kexue(Food Science),35(9):24-29(种翠娟,朱文学,刘云宏,吴建业,樊金玲,罗磊,2014,胡萝卜薄层干燥动力学模型研究,食品科学,35(9):24-29)
Deng X.Y.,Liu Y.H.,Gao K.,and Sun J.L.,2013,Study on ultrasonic-assisted organic solvent extraction process of paprika red pigments,Shipin Yanjiu Yu Kaifa(Food Research and Development),34(6):25-29(邓祥元,刘约翰,高坤,孙俊龙,2013,超声波辅助提取辣椒红色素的工艺研究,食品研究与开发,34(6):25-29)
Hu L.Z.,Ma Y.Q.,and Yu X.,2011,Research development of antioxidant and antimicrobial effect of purple sweet potato pigment,Shipin Gongye Keji(Science and Technology of Food Industry),32(2):389-392(胡林子,马永全,于新,2011,紫甘薯色素抗菌与抗氧化作用研究进展,食品工业科技,32(2):389-392)
Kumar D.G.P.,Hebbar H.U.,and Ramesh M.N.,2006,Suitability of thin layer models for infrared-hot air-drying of onion slices,LWT-Food Sci.Technol.,39(6):700-705
Li J.,Xiao X.,Pu X.L.,Huang Y.B.,and Chen H.R.,2012,Characteristics and mathematical model of hot-air drying for purple sweet potato,Shipin Kexue(Food Science),33(15):90-94(李菁,萧夏,蒲晓璐,黄艳斌,陈厚荣,2012,紫薯热风干燥特性及数学模型,食品科学,33(15):90-94)
Liu H.J.,and Sun J.K.,2014,Research of extraction process of red radish pigment,Heilongjiang Bayi Nongken Daxue Xuebao(Journal of Heilongjiang Bayi Agricultural University),26(1):55-58(刘海军,孙井坤,2014,萝卜红色素的提取工艺研究,黑龙江八一农垦大学学报,26(1):55-58)
Lu G.Q.,Shi F.,Wu J.M.,Huang H.S.,and Shi Z.R.,1997,Extraction purification and component analysis of anthocyanins from purple sweetpotato,Tianran Chanwu Yanjiu Yu Kaifa(Natural Product Research and Development),9(3):48-51(陆国权,史锋,邬建敏,黄红升,施志仁,1997,紫心甘薯花青苷的提取和纯化及其组分分析,天然产物研究与开发,9(3):48-51)
Meng Y.C.,Wang J.,Fang S.,and Chen J.,2011,Drying characteristics and mathematical modeling of hot air drying of cooked sweet potatoes,Nongye Gongcheng Xuebao(Transactions of the Chinese Society of Agricultural Engineering),27(7):387-392(孟岳成,王君,房升,陈杰,2011,熟化红薯热风干燥特性及数学模型适用性,农业工程学报,27(7):387-392)
Ning X.,Han C.,Cho S.,Lee J.,and Yoon S.,2013,Far-infrared drying characteristics and quality assessment of Ligularia fischeri,Food Sci.Biotechnol.,22(1):281-288
Teow C.C.,Truong V.,Mcfeeters R.F.,Thompson R.L.,Pecota K.V.,and Yencho G.C.,2007,Antioxidant activities,phenolic andβ-carotene contents of sweet potato genotypes with varying flesh colours,Food Chem.,103(3):829-838
Togrul I.T.,and Pehlivan D.,2003,Mathematical modelling of solar drying of apricots in thin layers,J.Food Eng.,55(3):209-216
Wang L.,and Deng M.J.,2011,The extraction of natural red pigment and stability of purple sweet potato pigment,Shipin Keji(Food Science and Technology),36(4):179-183(王玲,邓敏姬,2011,紫甘薯天然红色素的提取及其稳定性研究,食品科技,36(4):179-183)
Wang S.,Deng Z.Y.,and Cao S.W.,2004,Research and application of anthocyanins of purple-fleshed sweet potatoes,Liangyou Shipin Keji(Science and Technology of Cereals Oils and Foods),12(2):45-46(王杉,邓泽元,曹树稳,2004,紫薯色素的研究进展,粮油食品科技,12(2):45-46)
Wang Z.,Xie C.Y.,Li Y.,and Wu D.K.,2016,Dynamics model and process optimization of thin-layer drying of carmine radish,Shipin Gongye Keji(Science and Technology of Food Industry),37(2):265-269(汪照,谢春燕,李岩,吴达科,2016,胭脂萝卜薄层干燥的动力学模型及工艺优化,食品工业科技,37(2):265-269)
Xu P.,Teng F.,Yu L.,and Sun Z.Y.,2016,Analysis of extraction technology of the fat soluble yellow pigment from orange peel,Jiyinzuxue Yu Yingyong Shengwuxue(Genomics and Applied Biology),35(9):2504-2507(许朋,滕菲,余兰,孙智勇,2016,脂溶性橘皮黄色素的提取工艺分析,基因组学与应用生物学,35(9):2504-2507)
Yang Y.J.,and Ding Z.H.,2008,Study on color model from cap sicum of microwave drying,Shipin Keji(Food Science and Technology),33(12):86-89(杨咏鹃,丁筑红,2008,微波干燥辣椒色泽模型的研究,食品科技,33(12):86-89)
Yin X.F.,Yang M.J.,Li G.L.,Zhang X.F.,Zhou Y.H.,and Yang L.,2017,Optimization and mathematical modeling of thin layer hot-air drying of rough rice,Shipin Kexue(Food Science),38(8):198-205(尹晓峰,杨明金,李光林,张先锋,周玉华,杨玲,2017,稻谷薄层热风干燥工艺优化及数学模型拟合,食品科学,38(8):198-205)
Yu Y.,and Wang J.,2006,Modeling equilibrium moisture content ofγ-ray irradiated rough rice,Drying Technol.,24(5):671-676
Deng X.Y.,Liu Y.H.,Gao K.,and Sun J.L.,2013,Study on ultrasonic-assisted organic solvent extraction process of paprika red pigments,Shipin Yanjiu Yu Kaifa(Food Research and Development),34(6):25-29(邓祥元,刘约翰,高坤,孙俊龙,2013,超声波辅助提取辣椒红色素的工艺研究,食品研究与开发,34(6):25-29)
Hu L.Z.,Ma Y.Q.,and Yu X.,2011,Research development of antioxidant and antimicrobial effect of purple sweet potato pigment,Shipin Gongye Keji(Science and Technology of Food Industry),32(2):389-392(胡林子,马永全,于新,2011,紫甘薯色素抗菌与抗氧化作用研究进展,食品工业科技,32(2):389-392)
Kumar D.G.P.,Hebbar H.U.,and Ramesh M.N.,2006,Suitability of thin layer models for infrared-hot air-drying of onion slices,LWT-Food Sci.Technol.,39(6):700-705
Li J.,Xiao X.,Pu X.L.,Huang Y.B.,and Chen H.R.,2012,Characteristics and mathematical model of hot-air drying for purple sweet potato,Shipin Kexue(Food Science),33(15):90-94(李菁,萧夏,蒲晓璐,黄艳斌,陈厚荣,2012,紫薯热风干燥特性及数学模型,食品科学,33(15):90-94)
Liu H.J.,and Sun J.K.,2014,Research of extraction process of red radish pigment,Heilongjiang Bayi Nongken Daxue Xuebao(Journal of Heilongjiang Bayi Agricultural University),26(1):55-58(刘海军,孙井坤,2014,萝卜红色素的提取工艺研究,黑龙江八一农垦大学学报,26(1):55-58)
Lu G.Q.,Shi F.,Wu J.M.,Huang H.S.,and Shi Z.R.,1997,Extraction purification and component analysis of anthocyanins from purple sweetpotato,Tianran Chanwu Yanjiu Yu Kaifa(Natural Product Research and Development),9(3):48-51(陆国权,史锋,邬建敏,黄红升,施志仁,1997,紫心甘薯花青苷的提取和纯化及其组分分析,天然产物研究与开发,9(3):48-51)
Meng Y.C.,Wang J.,Fang S.,and Chen J.,2011,Drying characteristics and mathematical modeling of hot air drying of cooked sweet potatoes,Nongye Gongcheng Xuebao(Transactions of the Chinese Society of Agricultural Engineering),27(7):387-392(孟岳成,王君,房升,陈杰,2011,熟化红薯热风干燥特性及数学模型适用性,农业工程学报,27(7):387-392)
Ning X.,Han C.,Cho S.,Lee J.,and Yoon S.,2013,Far-infrared drying characteristics and quality assessment of Ligularia fischeri,Food Sci.Biotechnol.,22(1):281-288
Teow C.C.,Truong V.,Mcfeeters R.F.,Thompson R.L.,Pecota K.V.,and Yencho G.C.,2007,Antioxidant activities,phenolic andβ-carotene contents of sweet potato genotypes with varying flesh colours,Food Chem.,103(3):829-838
Togrul I.T.,and Pehlivan D.,2003,Mathematical modelling of solar drying of apricots in thin layers,J.Food Eng.,55(3):209-216
Wang L.,and Deng M.J.,2011,The extraction of natural red pigment and stability of purple sweet potato pigment,Shipin Keji(Food Science and Technology),36(4):179-183(王玲,邓敏姬,2011,紫甘薯天然红色素的提取及其稳定性研究,食品科技,36(4):179-183)
Wang S.,Deng Z.Y.,and Cao S.W.,2004,Research and application of anthocyanins of purple-fleshed sweet potatoes,Liangyou Shipin Keji(Science and Technology of Cereals Oils and Foods),12(2):45-46(王杉,邓泽元,曹树稳,2004,紫薯色素的研究进展,粮油食品科技,12(2):45-46)
Wang Z.,Xie C.Y.,Li Y.,and Wu D.K.,2016,Dynamics model and process optimization of thin-layer drying of carmine radish,Shipin Gongye Keji(Science and Technology of Food Industry),37(2):265-269(汪照,谢春燕,李岩,吴达科,2016,胭脂萝卜薄层干燥的动力学模型及工艺优化,食品工业科技,37(2):265-269)
Xu P.,Teng F.,Yu L.,and Sun Z.Y.,2016,Analysis of extraction technology of the fat soluble yellow pigment from orange peel,Jiyinzuxue Yu Yingyong Shengwuxue(Genomics and Applied Biology),35(9):2504-2507(许朋,滕菲,余兰,孙智勇,2016,脂溶性橘皮黄色素的提取工艺分析,基因组学与应用生物学,35(9):2504-2507)
Yang Y.J.,and Ding Z.H.,2008,Study on color model from cap sicum of microwave drying,Shipin Keji(Food Science and Technology),33(12):86-89(杨咏鹃,丁筑红,2008,微波干燥辣椒色泽模型的研究,食品科技,33(12):86-89)
Yin X.F.,Yang M.J.,Li G.L.,Zhang X.F.,Zhou Y.H.,and Yang L.,2017,Optimization and mathematical modeling of thin layer hot-air drying of rough rice,Shipin Kexue(Food Science),38(8):198-205(尹晓峰,杨明金,李光林,张先锋,周玉华,杨玲,2017,稻谷薄层热风干燥工艺优化及数学模型拟合,食品科学,38(8):198-205)
Yu Y.,and Wang J.,2006,Modeling equilibrium moisture content ofγ-ray irradiated rough rice,Drying Technol.,24(5):671-676