高湿度热空气冲击烫漂（HHAIB）通过细胞壁果胶多糖降解和超微结构修饰来提高杏的干燥速率并软化其质地。
High humidity hot air impingement blanching (HHAIB) enhances drying rate and softens texture of apricot via cell wall pectin polysaccharides degradation and ultrastructure modification.
机构信息
College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China.
Department of Bioresource Engineering, MacDonald College, McGill University, Ste. Anne de Bellevue, Quebec, Canada.
出版信息
Food Chem. 2018 Sep 30;261:292-300. doi: 10.1016/j.foodchem.2018.04.062. Epub 2018 Apr 19.
The effects of high humidity hot air impingement blanching (HHAIB) over a range of application times (30, 60, 90, and 120 s) on drying characteristics, hardness, cell wall pectin fractions contents and nanostructure, as well ultrastructure of apricot were investigated. Results showed that HHAIB reduced drying time and decreased the hardness of apricot by 20.7%-34.5% and 46.57%-71.89%, respectively. The water-soluble pectin (WSP) contents increased after blanching, while the contents of chelate-soluble pectin (CSP) and sodium-carbonate-soluble pectin (NSP) decreased significantly (P < 0.05). The hardness and drying time were found to correlate inversely with the WSP content, but positively with CSP and NSP contents. Atomic force microscopy (AFM) detection showed the decomposition and degradation of pectin fractions during blanching. Additionally, transmission electron microscopy (TEM) observation indicated that the cell wall structure was degraded and middle lamella integrity was destroyed by blanching.
研究了高湿度热空气冲击烫漂（HHAIB）在不同应用时间（30、60、90 和 120s）下对杏干燥特性、硬度、细胞壁果胶各组分含量和纳米结构以及超微结构的影响。结果表明，HHAIB 可减少干燥时间，使杏的硬度降低 20.7%-34.5%和 46.57%-71.89%。烫漂后水溶性果胶（WSP）含量增加，而螯合溶性果胶（CSP）和碳酸钠溶性果胶（NSP）含量显著降低（P < 0.05）。硬度和干燥时间与 WSP 含量呈负相关，而与 CSP 和 NSP 含量呈正相关。原子力显微镜（AFM）检测显示，在烫漂过程中果胶各组分发生分解和降解。此外，透射电子显微镜（TEM）观察表明，细胞壁结构在烫漂过程中被降解，中层片完整性被破坏。
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