不同干燥技术对毛豆干燥动力学、营养成分、抗氧化能力、物理性质和微观结构的影响。
Effect of different drying techniques on drying kinetics, nutritional components, antioxidant capacity, physical properties and microstructure of edamame.
机构信息
College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing 100083, China.
School of Agricultural Engineering, Jiangsu University, Zhenjiang, Jiangsu, China.
出版信息
Food Chem. 2022 Mar 30;373(Pt B):131412. doi: 10.1016/j.foodchem.2021.131412. Epub 2021 Oct 23.
The present study aimed to investigate the effect of hot air drying (HD), microwave rolling-bed drying (MRD), hot air microwave rolling-bed drying (HMRD), pulse-spouted microwave vacuum drying (PSMVD) and freeze-drying (FD) on the drying characteristics, quality properties and microstructure of edamame. Six models were fitted the drying curves, and quality attributes were analyzed. Results indicated that Page model was the most suited model for edamame drying. Compared with HD, MRD and HMRD improved the quality of edamame and decreased the drying time by 45.59% and 36.03% respectively. The FD and PSMVD possessed higher rehydration ability, nutrient retention and antioxidant capacity compared with other methods. Moreover, PSMVD products showed a crunchy texture, the less color change and the shortest drying time (70 min). Microscopy images demonstrated a distinct porous structure in PSMVD, which facilitated the moisture transfer. Overall, PSMVD is a promising dehydration method for obtaining high value-added edamame products.
本研究旨在探讨热风干燥（HD）、微波流化床干燥（MRD）、热风微波流化床干燥（HMRD）、脉冲喷动微波真空干燥（PSMVD）和冷冻干燥（FD）对毛豆干燥特性、品质特性和微观结构的影响。使用六种模型拟合干燥曲线，并分析了质量属性。结果表明，Page 模型最适合毛豆干燥。与 HD、MRD 和 HMRD 相比，MRD 和 HMRD 分别提高了毛豆的品质，将干燥时间缩短了 45.59%和 36.03%。FD 和 PSMVD 与其他方法相比具有更高的复水能力、营养保持和抗氧化能力。此外，PSMVD 产品具有酥脆的质地、较少的颜色变化和最短的干燥时间（70 分钟）。显微镜图像显示 PSMVD 中存在明显的多孔结构，有利于水分迁移。总体而言，PSMVD 是一种有前途的脱水方法，可以获得高附加值的毛豆产品。
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