超声、冻融和漂烫预处理提高籽用南瓜的干燥效率和品质。
Enhancing drying efficiency and quality of seed-used pumpkin using ultrasound, freeze-thawing and blanching pretreatments.
机构信息
State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
出版信息
Food Chem. 2022 Aug 1;384:132496. doi: 10.1016/j.foodchem.2022.132496. Epub 2022 Mar 2.
Effects of blanching (BL), ultrasound (US) and freeze-thawing (FT) pretreatments prior to far-infrared drying (FIRD) on drying characteristics, water distribution, and quality parameters of seed-used pumpkin (SUP) slices were investigated in this study. US, BL and FT pretreatments significantly accelerated drying rate due to the destruction of cell structure. Modified Page model was the fittest model for predicting the FIRD process. Low field nuclear magnetic resonance (LF-NMR) results revealed that T distribution curves of all pretreated samples moved rapidly to the positive x-axis direction, indicating an increase in the rate of water migration. The color of US-FIRD was closer to fresh SUP. BL-FIRD exhibited the highest free polyphenols content (241.28 ± 1.11 mg GAE/100 g DW) and total carotenoids content (129.69 ± 2.49 μg/ g DW), increasing by 45% and 34% respectively compared to the untreated sample.
本研究探讨了烫漂（BL）、超声（US）和冻融（FT）预处理对远红外干燥（FIRD）前籽用南瓜（SUP）片干燥特性、水分分布和品质参数的影响。US、BL 和 FT 预处理由于破坏了细胞结构，显著加快了干燥速率。修正的 Page 模型最适合预测 FIRD 过程。低场核磁共振（LF-NMR）结果表明，所有预处理样品的 T 分布曲线迅速移向正 x 轴方向，表明水分迁移速率增加。US-FIRD 的颜色更接近新鲜的 SUP。BL-FIRD 表现出最高的游离多酚含量（241.28 ± 1.11 mg GAE/100 g DW）和总类胡萝卜素含量（129.69 ± 2.49 μg/g DW），与未处理样品相比，分别提高了 45%和 34%。
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