吕豪,吕为乔,崔政伟,吕黄珍,马季威,赵丹.不同微波环境下苹果片干燥特性分析[J].农业机械学报,2018,49(s1):433-439.
LÜ Hao,LÜ Weiqiao,CUI Zhengwei,LÜ Huangzhen,MA Jiwei,ZHAO Dan.Analysis on Drying Characteristics of Apple Slices under Different Microwave Conditions[J].Transactions of the Chinese Society for Agricultural Machinery,2018,49(s1):433-439.
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| 不同微波环境下苹果片干燥特性分析 [下载全文] |
| Analysis on Drying Characteristics of Apple Slices under Different Microwave Conditions [Download Pdf][in English] |
| 投稿时间：2018-07-10 |
| DOI：10.6041/j.issn.1000-1298.2018.S0.059 |
| 中文关键词: 苹果片 微波干燥 核磁共振 红外热像分析 |
| 基金项目:江苏省食品先进制造装备技术重点实验室开放项目(FM-201801)和国家重点研发计划项目（2017YFD0400900、2017YFD0700304-03） |
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| 中文摘要:为了提高新鲜苹果片的干燥效率和干燥品质，通过低场核磁共振分析与成像（NMR/MRI）等研究了微波热风流化床干燥、微波真空干燥、电热鼓风干燥3种干燥工艺中苹果片的水分迁移状态和热像特征；通过色差仪等研究了不同工艺条件下脱水苹果脆片的色泽、质地和微孔结构。结果表明，随着干燥过程的持续，主信号量A2i峰值向左偏移，水分的主要状态逐步变成不易流动水和结合水，其中热风干燥工艺前半个干燥周期总信号量A2下降较快，表明越到最后，物料表面结壳阻碍水分传递，水分干燥越困难；微波热风流化床干燥的温度场均匀性要高于微波真空干燥，表明热风和流化床对改善微波干燥的均匀性有积极作用。在物料特性方面，负压环境能改善苹果片的氧化褐变，但微波干燥产品在色差参数ΔE上的稳定性有待提高；同时微波真空干燥过程具有膨化效应，产品压缩应力最小、微孔结构明显，最适合开发苹果片产品。 |
| Lü Hao Lü Weiqiao CUI Zhengwei Lü Huangzhen MA Jiwei ZHAO Dan |
| China Agricultural University,China Agricultural University,Jiangnan University,Chinese Academy of Agricultural Mechanization Sciences,Chinese Academy of Agricultural Mechanization Sciences and Chinese Academy of Agricultural Mechanization Sciences |
| Key Words:apple slices microwave drying nuclear magnetic resonance infrared thermography analysis |
| Abstract:In order to improve the drying efficiency and drying quality of fresh apple slices, a low-field nuclear magnetic resonance and imaging analyzer (NMR/MRI) were used to measure the water-migration and thermal-image characteristics of apple slices during microwave hot-airflow drying, microwave vacuum drying and hot-airflow drying respectively. Additionally, the color, texture and microporous structure of the dehydrated apple slices were analyzed. As a result, with the drying process, the signal A2i of the main peak was shifted to the left, and the main state of moisture was gradually changed into immobilized water and bound water. The total signal A2 in the front half of the hot-airflow drying process was decreased rapidly, which indicated that drying was much more difficult in the last stage. The uniformity of temperature in microwave hot-airflow drying was better than that in microwave vacuum drying, which indicated that hot air and fluidized bed had positive effect on improving the uniformity of microwave drying. In the aspect of drying quality, negative pressure environment can avoid the serious oxidative browning of apple slices, but the stability of color difference ΔE needed to be improved during microwave drying. The apple slices had puffing effect during microwave vacuum drying, and the products had the least compressive stress and obvious micro-pore structure. Therefore, microwave vacuum drying was most suitable for developing crisp dehydrated apple slices as leisure food. |
Transactions of the Chinese Society for Agriculture Machinery (CSAM), in charged of China Association for Science and Technology (CAST), sponsored by CSAM and Chinese Academy of Agricultural Mechanization Science(CAAMS), started publication in 1957. It is the earliest interdisciplinary journal in Chinese which combines agricultural and engineering. It always closely grasps the development direction of agriculture engineering disciplines and the published papers represent the highest academic level of agriculture engineering in China. Currently, nearly 8,000 papers have been already published. There are around 3,000 papers contributed to the journal each year, but only around 600 of them will be accepted. Transactions of CSAM focuses on a wide range of agricultural machinery, irrigation, electronics, robotics, agro-products engineering, biological energy, agricultural structures and environment and more. Subjects in Transactions of the CSAM have been embodied by many internationally well-known index systems, such as: EI Compendex, CA, CSA, etc.
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