李改莲,韩琭丛,张振亚,王广红,金听祥,陈刚.预处理对火龙果热泵干燥品质的影响[J].包装工程,2022,43(15):105-113.
LI Gai-lian,HAN Lu-cong,ZHANG Zhen-ya,WANG Guang-hong,JIN Ting-xiang,CHEN Gang.Effect of Pretreatment on Drying Quality of Pitaya by Heat Pump[J].Packaging Engineering,2022,43(15):105-113. |
| 预处理对火龙果热泵干燥品质的影响 |
| Effect of Pretreatment on Drying Quality of Pitaya by Heat Pump |
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| DOI：10.19554/j.cnki.1001-3563.2022.15.012 |
| 中文关键词: 火龙果 预处理 热泵干燥 模糊综合评价 品质 |
| 英文关键词: pitaya pretreatment drying by heat pump fuzzy comprehensive evaluation quality |
| 基金项目:国家自然科学基金青年科学基金(52106212);河南省研究生教育创新培养基地项目(YJS2021JD05);河南省科技攻关项目(222102320075) |
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| 中文摘要: |
| 目的 寻找合适的预处理方式，从而获得感官评分相对最高的干制品。方法 以干燥速率、体积收缩率、色差、褐变度和感官评分为评价指标，分析烫漂、汽蒸、超声、渗透和冻融等5种预处理方式对火龙果热泵干燥品质的影响。结果 所有经过预处理实验组火龙果的干燥速率和体积收缩率均大于未经预处理对照组火龙果的干燥速率和体积收缩率，其中经过冻融1次预处理的实验组火龙果的干燥速率和体积收缩率相对最大，干燥时间和体积分别减小了76.6%和93.3%;经过醋酸锌(质量分数为0.2%)渗透预处理后实验组火龙果的色差和褐变度相对最小，分别为24.893和17.225;采用模糊综合评价法所得权重集W=(0.23，0.33，0.26，0.18)，在权重集的基础上计算可知，醋酸锌(质量分数为0.2%)渗透预处理实验组火龙果的感官评分相对最高，达到71.55。结论 经过醋酸锌(质量分数为0.2%)渗透预处理后火龙果的品质相对最佳。 |
| 英文摘要: |
| The work aims to find the most suitable pretreatment method to obtain the dry products with the highest sensory score. Drying rate, volume shrinkage rate, color difference, browning degree and sensory score were taken as evaluation indexes to analyze the effects of five pretreatment methods (blanching, steaming, ultrasonic, osmotic and freeze-thaw) on the drying quality of pitaya by heat pump. The drying rate and volume shrinkage rate of all pitaya after pretreatment in experimental group were higher than those of the control group without pretreatment. The drying rate and volume shrinkage rate of the experimental group after one freeze-thaw pretreatment were the largest, and the drying time and volume were reduced by 76.6% and 93.3% respectively. After 0.2% zinc acetate osmotic pretreatment, the browning degree of the experimental group was the lowest, which was 24.893 and 17.225 respectively. The weight set obtained by the fuzzy comprehensive evaluation method was W= (0.23, 0.33, 0.26, 0.18). Based on the weight set, it was calculated that the sensory score of the experimental group with 0.2% zinc acetate osmotic pretreatment was the highest, reaching 71.55. The quality of pitaya is the best after osmotic pretreatment with 0.2% zinc acetate. |
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