超声-微波真空联合干燥对银耳干燥特性和理化性质的影响。
Effects of combined ultrasonic and microwave vacuum drying on drying characteristics and physicochemical properties of Tremella fuciformis.
机构信息
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China.
出版信息
Ultrason Sonochem. 2022 Mar;84:105963. doi: 10.1016/j.ultsonch.2022.105963. Epub 2022 Feb 25.
This study analyzes the effects of ultrasonic waves on the drying kinetics of Tremella fuciformis during microwave vacuum drying. The physicochemical properties and structural characteristics of T. fuciformis polysaccharides (TFPs) were studied by drying tremella samples using hot air drying (HAD), microwave vacuum drying, ultrasonic pretreatments with microwave vacuum drying (US + MVD), and air-borne ultrasonic pretreatments combined with microwave vacuum drying (USMVD) under acoustic energy densities of 0.14, 0.28, and 0.42 W/mL. The results showed that USMVD and US + MVD accelerated the mass transfer process of T. fuciformis. Compared with HAD treatment, TFP samples obtained by USMVD and US + MVD had a reduced molecular weight to a certain extent, and they had stronger shear thinning ability. In addition, USMVD-TFPs at 0.42 W/mL retained higher total sugar, reducing sugar, and uronic acid, and the degree of reduction in the monosaccharide component content was small.
本研究分析了超声波对微波真空干燥过程中银耳干燥动力学的影响。通过使用热空气干燥（HAD）、微波真空干燥、超声预处理结合微波真空干燥（US + MVD）和空气传播超声预处理结合微波真空干燥（USMVD）在声能密度为 0.14、0.28 和 0.42 W/mL 下干燥银耳样品，研究了银耳多糖（TFPs）的物理化学性质和结构特性。结果表明，USMVD 和 US + MVD 加速了银耳的传质过程。与 HAD 处理相比，USMVD 和 US + MVD 处理的 TFP 样品的分子量在一定程度上降低，具有更强的剪切稀化能力。此外，在 0.42 W/mL 下，USMVD-TFPs 保留了更高的总糖、还原糖和糖醛酸，单糖成分含量的降低程度较小。
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