3种干燥方式对山药片干燥动力学和品质的影响
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摘要
目的为选择适宜山药片的干燥技术及工艺,将中短波红外干燥、真空脉动干燥、气体射流冲击干燥3种干燥技术用于山药片的干燥,研究分析了不同干燥方式下的山药片干燥动力学和品质。方法运用3种干燥方法对同一切片厚度为5mm的山药片进行干燥,研究其水分比、干燥速率随干燥时间的动态变化规律,分析3种干燥方式下的山药片干燥动力学;并对干燥时间、干燥后的色泽、复水比、浸出物、尿囊素含量等指标进行评价。结果山药片在3种干燥技术下均为降速干燥,其中气体射流冲击干燥时间最短,当干燥温度为70℃、风速为15 m/s时,干燥时间为120 min;真空脉动干燥、中短波红外干燥、气体射流冲击干燥3种干燥方式的水分有效扩散系数分别为7.52×10~(-10)、1.19×10~(-9)、1.30×10~(-9)m~2/s;基于复水比、明亮度、绿红值、蓝黄值、干燥时间、浸出物、尿囊素含量7项指标对3种干燥技术进行了综合评价,中短波红外干燥、真空脉动干燥和气体射流冲击干燥的山药片综合评分分别为0.29、0.59、0.70,气体射流冲击干燥的山药片综合评价最优。结论在实验参数范围内,3种干燥方式相比,气体射流冲击干燥最适宜于山药片的干燥,干燥时间最短、品质最佳,该研究为探索山药的适宜干燥技术和工艺提供了理论依据。
Objective In order to explore suitable drying technology for yam slices, the effects of three different drying methods, namely medium and short infrared wave drying, air impingement drying, pulsed vacuum drying, on drying kinetics and quality attributes of yam slices were investigated. Methods The moisture ratio, drying rate curves along with the change of drying time and relationship between dry basis moisture content and drying rate of yam slices were studied under three drying methods. Additionally, the effects of the three drying technologies on color parameters(L*, a*, b*), rehydration ratio, allantoin and extract contents were investigated. Results All drying process of the three drying methods for yam slices belonged to the falling rate period without constant drying stage, and the shortest drying time was only 120 min obtained under air impingement drying temperature of 70 ℃, air velocity of 15 m/s. The effective moisture diffusivities were 7.52 × 10~(-10), 1.19 × 10~(-9) and 1.30 × 10~(-9) m~2/s for pulsed vacuum drying, medium and short infrared wave drying and air impingement drying, respectively. The three drying methods were comprehensively evaluated based on seven indexes including rehydration ratio, drying time, extract and allantoin content, etc. The comprehensive scores of medium and short infrared wave drying, pulsed vacuum drying and air impingement drying were 0.29, 0.59, and 0.70, respectively, which indicated that air impingement drying obtained the highest score. Conclusion Comprehensive evaluation results showed that the best drying method for yam slices drying is air impingement drying and the air impingement. This study provides a theoretical basisfor the exploration of suitable drying technology and drying conditions for yam slices dehydration.
Objective In order to explore suitable drying technology for yam slices, the effects of three different drying methods, namely medium and short infrared wave drying, air impingement drying, pulsed vacuum drying, on drying kinetics and quality attributes of yam slices were investigated. Methods The moisture ratio, drying rate curves along with the change of drying time and relationship between dry basis moisture content and drying rate of yam slices were studied under three drying methods. Additionally, the effects of the three drying technologies on color parameters(L*, a*, b*), rehydration ratio, allantoin and extract contents were investigated. Results All drying process of the three drying methods for yam slices belonged to the falling rate period without constant drying stage, and the shortest drying time was only 120 min obtained under air impingement drying temperature of 70 ℃, air velocity of 15 m/s. The effective moisture diffusivities were 7.52 × 10~(-10), 1.19 × 10~(-9) and 1.30 × 10~(-9) m~2/s for pulsed vacuum drying, medium and short infrared wave drying and air impingement drying, respectively. The three drying methods were comprehensively evaluated based on seven indexes including rehydration ratio, drying time, extract and allantoin content, etc. The comprehensive scores of medium and short infrared wave drying, pulsed vacuum drying and air impingement drying were 0.29, 0.59, and 0.70, respectively, which indicated that air impingement drying obtained the highest score. Conclusion Comprehensive evaluation results showed that the best drying method for yam slices drying is air impingement drying and the air impingement. This study provides a theoretical basisfor the exploration of suitable drying technology and drying conditions for yam slices dehydration.
引文
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[15]张雪,马永生,陈复生,等.真空微波干燥对小米、山药营养与品质特性的影响[J].粮食与油脂,2018,31(4):34-38.
[16]李坷,王蒙蒙,沈晓萍.熟化山药热风干燥工艺参数优化及数学模型研究[J].食品科学,2008,29(8):363-368.
[17]Chen X T,Li X,Mao X H,et al.Effects of drying processes on starch-related physicochemical properties,bioactive components and antioxidant properties of yam flours[J].Food Chem,2017,224(1):224-232.
[18]Xiao H W,Bai J W,Xie L,et al.Thin-layer air impingement drying enhances drying rate of American ginseng(Panax quinquefolium L.)slices with quality attributes considered[J].Food Bioprod Process,2015,94(2):581-591.
[19]毕金峰,周禹含,陈芹芹,等.干燥方式对超微枣粉品质的影响[J].中国食品学报,2015,15(2):150-156.
[20]肖红伟.西洋参片的气体射流冲击干燥特性和色泽变化动力学[D].北京:中国农业大学,2010.
[21]钱婧雅,张茜,王军,等.三种干燥技术对红枣脆片干燥特性和品质的影响[J].农业工程学报,2016,32(17):259-265.
[22]聂莹,丁洋,李淑英,等.不同干燥方法对白灵菇品质的影响[J].中国食物与营养,2014,20(2):48-51.
[23]张卫鹏,肖红伟,高振江,等.中短波红外联合气体射流干燥提高茯苓品质[J].农业工程学报,2015,31(10):269-275.
[24]Xie Y C,Gao Z J,Liu Y H,et al.Pulsed vacuum drying of Rhizoma Dioscoreae slices[J].LWT-Food Sci Technol,2017,80(7):237-249.
[25]Xiao H W,Yao X D,Lin H,et al.Effect of SSB(superheated steam blanching)time and drying temperature on hot air impingement drying kinetics and quality attribute yam slices[J].J Food Proc Eng,2012,35(3):370-390.
[26]Bai J W,Sun D W,Xiao H W,et al.Novel high-humidity hot air impingement blanching(HHAIB)pretreatment enhances drying kinetics and color attributes of seedless grapes[J].Innov Food Sci Emerg,2013,20(4):230-237.
[27]Xiao H W,Gao Z J,Lin H,et al.Air impingement drying characteristics and quality of carrot cubes[J].J Food Proc Eng,2010,33(5):899-918.
[28]赵海燕,方小明,王军,等.乙醇浸渍对切片茄子干燥特性和品质的影响[J].农业工程学报,2016,32(9):233-240.
[29]赵海霞,刘伟.硫磺熏蒸对山药中尿囊素的影响[J].中草药,2009,40(6):903-904.
[30]张卫鹏,高振江,肖红伟,等.基于Weibull函数不同干燥方式下的茯苓干燥特性[J].农业工程学报,2015,31(5):317-324.
[31]苏颂.本草图经[M].合肥:安徽科学技术出版社,1994.
[32]唐慎微.证类本草[M].北京:人民卫生出版社,1957.
[33]杜平.虞城县惠楼优质山药的品质及立地条件分析[D].开封:河南大学,2010.
[2]田元生,闫惠霞.药食同源话山药[A]//2014中国广州第二届国际养生大会论文集[C].广州:广州中医院大学,2014.
[3]黄玉仙.山药种质资源研究[D].福州:福建农林大学,2012.
[4]赵宏,谢晓玲,万金志,等.山药的化学成分及药理研究进展[J].今日药学,2009,19(3):49-52.
[5]李月仙,黄东益,黄小龙,等.山药的研究进展[J].中国农学通报,2009,25(9):91-96.
[6]孙雯雯,窦金霞,张琳,等.山药提取物联合DC-CIK细胞疗法对结肠癌HT29干细胞荷瘤裸鼠的体内抗肿瘤研究[J].中草药,2017,48(7):1362-1368.
[7]万瑾瑾,孙萍,刘旭海,等.山药组成成分的研究进展[J].亚太传统医药,2011,7(4):149-150.
[8]景娴,江海,杜欢欢,等.我国山药研究进展[J].安徽农业科学,2016,44(15):114-117.
[9]黄桂东,钟先锋,易军鹏.山药的研究概况[J].农产品加工学刊,2006(7):55-57.
[10]杨学梅.山药营养保健成分及其应用前景[J].当代生态农业,2012(3/4):131-134.
[11]聂桂华,董秀华.山药的研究概况[J].中草药,1993,24(3):158-160.
[12]聂文清.广西山药产业发展的研究[D].南宁:广西大学,2012.
[13]Ju H Y,Zhang Q,Mujumdar A S,et al.Hot air drying kinetics of yam slices under step change in relative humidity[J].Int J Food Eng,2016,12(8):783-792.
[14]Ju H Y,EI-Mashad H,Fang X M,et al.Drying characteristics and modeling of yam slices under different relative humidity conditions[J].Drying Technol,2016,34(3):296-306.
[15]张雪,马永生,陈复生,等.真空微波干燥对小米、山药营养与品质特性的影响[J].粮食与油脂,2018,31(4):34-38.
[16]李坷,王蒙蒙,沈晓萍.熟化山药热风干燥工艺参数优化及数学模型研究[J].食品科学,2008,29(8):363-368.
[17]Chen X T,Li X,Mao X H,et al.Effects of drying processes on starch-related physicochemical properties,bioactive components and antioxidant properties of yam flours[J].Food Chem,2017,224(1):224-232.
[18]Xiao H W,Bai J W,Xie L,et al.Thin-layer air impingement drying enhances drying rate of American ginseng(Panax quinquefolium L.)slices with quality attributes considered[J].Food Bioprod Process,2015,94(2):581-591.
[19]毕金峰,周禹含,陈芹芹,等.干燥方式对超微枣粉品质的影响[J].中国食品学报,2015,15(2):150-156.
[20]肖红伟.西洋参片的气体射流冲击干燥特性和色泽变化动力学[D].北京:中国农业大学,2010.
[21]钱婧雅,张茜,王军,等.三种干燥技术对红枣脆片干燥特性和品质的影响[J].农业工程学报,2016,32(17):259-265.
[22]聂莹,丁洋,李淑英,等.不同干燥方法对白灵菇品质的影响[J].中国食物与营养,2014,20(2):48-51.
[23]张卫鹏,肖红伟,高振江,等.中短波红外联合气体射流干燥提高茯苓品质[J].农业工程学报,2015,31(10):269-275.
[24]Xie Y C,Gao Z J,Liu Y H,et al.Pulsed vacuum drying of Rhizoma Dioscoreae slices[J].LWT-Food Sci Technol,2017,80(7):237-249.
[25]Xiao H W,Yao X D,Lin H,et al.Effect of SSB(superheated steam blanching)time and drying temperature on hot air impingement drying kinetics and quality attribute yam slices[J].J Food Proc Eng,2012,35(3):370-390.
[26]Bai J W,Sun D W,Xiao H W,et al.Novel high-humidity hot air impingement blanching(HHAIB)pretreatment enhances drying kinetics and color attributes of seedless grapes[J].Innov Food Sci Emerg,2013,20(4):230-237.
[27]Xiao H W,Gao Z J,Lin H,et al.Air impingement drying characteristics and quality of carrot cubes[J].J Food Proc Eng,2010,33(5):899-918.
[28]赵海燕,方小明,王军,等.乙醇浸渍对切片茄子干燥特性和品质的影响[J].农业工程学报,2016,32(9):233-240.
[29]赵海霞,刘伟.硫磺熏蒸对山药中尿囊素的影响[J].中草药,2009,40(6):903-904.
[30]张卫鹏,高振江,肖红伟,等.基于Weibull函数不同干燥方式下的茯苓干燥特性[J].农业工程学报,2015,31(5):317-324.
[31]苏颂.本草图经[M].合肥:安徽科学技术出版社,1994.
[32]唐慎微.证类本草[M].北京:人民卫生出版社,1957.
[33]杜平.虞城县惠楼优质山药的品质及立地条件分析[D].开封:河南大学,2010.
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