新型红外干燥提高火龙果（火龙果属）的干燥动力学、物理化学性质和生物活性化合物。

Improving drying kinetics, physicochemical properties and bioactive compounds of red dragon fruit (Hylocereus species) by novel infrared drying.

机构信息

School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.

出版信息

Food Chem. 2022 May 1;375:131886. doi: 10.1016/j.foodchem.2021.131886. Epub 2021 Dec 18.

DOI:10.1016/j.foodchem.2021.131886

PMID:34972021

Abstract

Effects of tray rotation speeds (TRS: 0, 20, 40 rpm), temperatures (50, 60, 70 °C) and wavelength spectra (mid and near-infrared) were comparatively evaluated on improving drying kinetics, physicochemical properties and bioactive content of red dragon fruits. Results indicated that successive increases in TRS and temperature led to significant reductions in drying time and increases in drying rates and moisture diffusivity. High TRS (40 rpm) and lower temperatures (50, 60 °C) also improved colour, total soluble solids, rehydration ratio, total phenolics and flavonoid contents, betalain content and antioxidant activity. Meanwhile, NIR drying presented a more energy-efficient approach, but with substantial reductions in quality properties compared with MIR drying. Overall, the results suggested the importance of wavelength absorption properties of plant tissues and potential avoidance of localized overheating for enhanced efficiency during infrared drying and prompted the development of suitable approaches and optimization studies for improving efficiency.

摘要

托盘旋转速度（TRS：0、20、40 rpm）、温度（50、60、70°C）和波长谱（中红外和近红外）对火龙果干燥动力学、物理化学性质和生物活性成分的改善效果进行了比较评估。结果表明，TRS 和温度的连续增加导致干燥时间显著缩短，干燥速率和水分扩散系数增加。高 TRS（40 rpm）和较低的温度（50、60°C）也改善了颜色、总可溶性固体、复水比、总酚和类黄酮含量、甜菜红素含量和抗氧化活性。同时，近红外干燥是一种更节能的方法，但与中红外干燥相比，其质量特性有很大降低。总的来说，研究结果表明了植物组织的波长吸收特性的重要性，以及在红外干燥过程中为提高效率而避免局部过热的潜在重要性，并促使开发合适的方法和优化研究来提高效率。