高湿度热空气冲击烫漂（HHAIB）对红辣椒（Capsicum annuum L.）干燥和品质的影响。
Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.).
机构信息
College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China.
Bee Research Institute of Chinese Academy of Agricultural Sciences, Beijing 100093, China.
出版信息
Food Chem. 2017 Apr 1;220:145-152. doi: 10.1016/j.foodchem.2016.09.200. Epub 2016 Sep 30.
Effects of high-humidity hot air impingement blanching (HHAIB) under different times (30, 60, 90, 120, 150, 180, 210, and 240s) on drying characteristics and quality attributes of red peppers in terms of surface colour, red pigment content, microstructure and texture were investigated. Results showed that polyphenol oxidase (PPO) residual activity of the samples decreased with increasing blanching time; it was decreased to 7% after 120s. A first-order fraction model described PPO inactivation well. Suitable HHAIB time can reduce drying time extensively. Pepper surface colour was influenced by different treatments. In terms of red pigment content, there was no significant difference for blanching time under 120s, whereas over blanching (blanching time ⩾150s) can significantly reduce the red pigment content. Microstructure observations indicate that superficial micro-cracks occur, which explain, why HHAIB enhances drying rate. The firmness, hardness, and gumminess of the samples decreased with increase of HHAIB time.
研究了不同时间（30、60、90、120、150、180、210 和 240s）的高湿度热空气冲击烫漂（HHAIB）对红辣椒干燥特性和品质特性（表面颜色、红色素含量、微观结构和质地）的影响。结果表明，随着烫漂时间的增加，样品中多酚氧化酶（PPO）的残余活性降低；120s 后降至 7%。一级分数模型很好地描述了 PPO 的失活动力学。适当的 HHAIB 时间可以大大缩短干燥时间。辣椒表面颜色受不同处理的影响。就红色素含量而言，120s 以下的烫漂时间没有显著差异，而过度烫漂（烫漂时间 ⩾150s）会显著降低红色素含量。微观结构观察表明，表面出现微裂纹，这解释了 HHAIB 为什么能提高干燥速率。随着 HHAIB 时间的增加，样品的硬度、硬度和粘性降低。
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