红外线处理对毛豆理化特性的影响。
The effects of infrared treatment on physicochemical characteristics of vegetable soybean.
作者信息
Lara Laura M, Wilson Shantae A, Chen Pengyin, Atungulu G G
机构信息
University of Arkansas Division of Agriculture, Crop, Soil, and Environmental Sciences, Fayetteville, AR 72701, USA.
University of Arkansas Division of Agriculture, Department of Food Science, 2650 N Young Avenue, Fayetteville, AR 72704, USA.
出版信息
Heliyon. 2019 Jan 22;5(1):e01148. doi: 10.1016/j.heliyon.2019.e01148. eCollection 2019 Jan.
Vegetable soybean (Edamame) blanching with hot water/steam is an energy- and water- intensive process that may also result in compromised product quality. The effectiveness of infrared (IR) heating to dry and simultaneously blanch Edamame was investigated at heating intensities of 11.06, 8.43 and 6.99 kW/m. Temperature, weight, texture, and green intensity of heated samples for various durations were determined. In general, product weight decreased during IR heating. The largest weight reduction (9.5 %) was achieved after 100 s of heating at the highest IR heating intensity. Hardness was reduced alongside treatment duration, reaching the lowest values (11172.9-10847 N) at 100 or 120 s despite heating intensity. The highest green intensity was recorded (0.33) for treatments at 100 or 120 s. The new process combined drying and blanching into one step which potentially improves processing efficiency and product quality.
用热水/蒸汽对毛豆进行烫漂是一个能源和水资源密集型的过程，还可能导致产品质量下降。研究了在11.06、8.43和6.99kW/m的加热强度下，红外（IR）加热干燥并同时烫漂毛豆的效果。测定了不同加热时间下加热样品的温度、重量、质地和绿色强度。一般来说，在红外加热过程中产品重量会下降。在最高红外加热强度下加热100秒后，重量减少最大（9.5%）。硬度随着处理时间的延长而降低，尽管加热强度不同，但在100或120秒时达到最低值（11172.9-10847N）。在100或120秒的处理中记录到最高的绿色强度（0.33）。新工艺将干燥和烫漂合并为一步，这有可能提高加工效率和产品质量。
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