基于灰色关联分析法研究不同干燥方式对芜菁脆片的影响
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摘要
通过比较真空冷冻干燥(freeze drying,FD)、变温压差膨化干燥(explosion puffing drying,EPD)、红外干燥(infrared drying,ID)、热风干燥(hot air drying,AD)4种不同干燥方式对芜菁脆片物理性质、营养成分、微观结构等的影响,寻找最优的芜菁脆片干燥方式。使用理化分析技术测定芜菁脆片营养成分含量;色差仪、质构仪等测定物理特性;扫描电子显微镜观察微观结构;评分法进行感官评价;灰色关联分析与变异系数分析结合进行综合评价。结果表明:4种不同干燥方式处理后的芜菁脆片的物理特性和营养成分含量均有显著变化,FD和EPD对营养成分的保留更为完整。扫描电子显微镜观察结果显示FD可使芜菁脆片形成疏松多孔蜂窝状结构,EPD可使芜菁脆片产生轻微蜂窝状效果,同时使结构更为紧密,使口感酥脆。干燥方式综合评价结果为:FD>EPD>ID>AD。但FD设备及加工过程花费较高,生产周期较长。综合考虑脆片的物理特性、营养成分、微观结构、感官评价以及生产周期,可得出EPD为芜菁脆片的最适加工方式。
In order to find the best drying method for production of turnip chips, the effects of four different drying methods of freeze drying(FD), hot air drying(AD), infrared drying(ID), and explosion puffing drying(EPD) on the physical properties, nutrient composition and microstructure of turnip chips were compared. The nutritional components were determined by chemical analysis, the physical properties were evaluated by a colorimeter and a texture analyzer, and the microstructure was observed by scanning electron microscopy(SEM). Also sensory evaluation was carried out. Furthermore,a comprehensive evaluation was performed using grey correlation analysis based on the coefficient of variation. The results showed that the physical properties and nutrient contents of turnip chips were significantly changed after each drying process. FD and EPD preserved more nutrients. SEM showed that FD chips had a porous honeycomb-like structure; EPD chips also exhibited a more compact honeycomb-like structure and tasted crispy. The comprehensive evaluation revealed that the drying methods were in the following decreasing order: FD > EPD > ID > AD. However, the cost of an FD device and the drying process was higher and the drying period was longer. Taken together, EPD was selected as the optimum processing method for turnip chips.
In order to find the best drying method for production of turnip chips, the effects of four different drying methods of freeze drying(FD), hot air drying(AD), infrared drying(ID), and explosion puffing drying(EPD) on the physical properties, nutrient composition and microstructure of turnip chips were compared. The nutritional components were determined by chemical analysis, the physical properties were evaluated by a colorimeter and a texture analyzer, and the microstructure was observed by scanning electron microscopy(SEM). Also sensory evaluation was carried out. Furthermore,a comprehensive evaluation was performed using grey correlation analysis based on the coefficient of variation. The results showed that the physical properties and nutrient contents of turnip chips were significantly changed after each drying process. FD and EPD preserved more nutrients. SEM showed that FD chips had a porous honeycomb-like structure; EPD chips also exhibited a more compact honeycomb-like structure and tasted crispy. The comprehensive evaluation revealed that the drying methods were in the following decreasing order: FD > EPD > ID > AD. However, the cost of an FD device and the drying process was higher and the drying period was longer. Taken together, EPD was selected as the optimum processing method for turnip chips.
引文
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[2]孔令明,秦菲.芜菁中膳食纤维的提取及其理化性质的研究[J].食品与发酵工业,2007,33(10):175-179.DOI:10.13995/j.cnki.11-1802/ts.2007.10.038.
[3]CHU B,CHEN C,LI J,et al.Effects of Tibetan turnip(Brassica rapa L.)on promoting hypoxia-tolerance in healthy humans[J].Journal of Ethnopharmacology,2017,195:246-254.DOI:10.1016/j.jep.2016.11.028.
[4]张英,唐伟敏,尼玛,等.西藏芜菁及其加工制品增强人体低氧耐受性的实验研究[J].食品科学,2014,35(3):178-182.DOI:10.7506/spkx1002-6630-201403036.
[5]MUJUMDAR A S,LAW C L.Drying technology:trends and applications in postharvest processing[J].Food and Bioprocess Technology,2010,3(6):843-852.DOI:10.1007/s11947-010-0353-1.
[6]MICHALSKA A,WOJDYLO A,LECH K,et al.Physicochemical properties of whole fruit plum powders obtained using different drying technologies[J].Food Chemistry,2016,207:223-232.DOI:10.1016/j.foodchem.2016.03.075.
[7]毕金峰.苹果变温压差膨化干燥工艺优化研究[J].食品科学,2008,29(11):213-218.DOI:10.3321/j.issn:1002-6630.2008.11.047.
[8]李宝玉.不同干燥方式对香蕉产品品质的影响[J].食品科学,2016,37(15):100-106.DOI:10.7506/spkx1002-6630-201615017.
[9]高鹤,易建勇,毕金峰,等.番木瓜中短波红外干燥特性[J].食品科学,2015,36(7):30-35.DOI:10.7506/spkx1002-6630-201507006.
[10]WOJDYLO A,FIGIEL A,LECH K,et al.Effect of convective and vacuum-microwave drying on the bioactive compounds,color,and antioxidant capacity of sour cherries[J].Food&Bioprocess Technology,2014,7(3):829-841.DOI:10.1007/s11947-013-1130-8.
[11]中华人民共和国卫生部,中国国家标准化管理委员会.食品中水分的测定:GB 5009.3-2016[S].北京:中国标准出版社,2016:1-6.
[12]黄雪松.用手持测糖仪估计山楂原料的含糖量[J].食品科学,1994,15(8):46-47.DOI:10.3321/j.issn:1002-6630.1994.08.011.
[13]中华人民共和国卫生部.食品安全国家标准食品中蛋白质的测定:GB 5009.5-2010[S].北京:中国标准出版社,2010:1-6.
[14]中华人民共和国卫生部,中国国家标准化管理委员会.食品中淀粉的测定:GB 5009.9-2016[S].北京:中国标准出版社,2016:1-10.
[15]王联珠,李晓庆,顾晓慧,等.干海参外源性总糖的测定方法[J].食品科学,2013,34(14):293-297.DOI:10.7506/spkx1002-6630-201314061.
[16]SELLAPPAN S,AKOH C C,KREWER G.Phenolic compounds and antioxidant capacity of Georgia-grown blueberries and blackberries[J].Journal of Agricultural and Food Chemistry,2002,50(8):2432-2438.DOI:10.1021/jf011097r.
[17]赵晓梅,江英,吴玉鹏,等.果蔬中V C含量测定方法的研究[J].食品科学,2006,27(3):197-199.DOI:10.3321/j.issn:1002-6630.2006.03.046.
[18]中华人民共和国卫生部,中国国家标准化管理委员会.食品中膳食纤维的测定:GB 5009.88-2008[S].北京:中国标准出版社,2008:1-6.
[19]PROSKY L,ASP N G,SCHWEIZER T F,et al.Determination of insoluble,soluble,and total dietary fiber in foods and food products:inter laboratory study[J].Journal-Association of Official Analytical Chemists,1988,71(5):1017-1023.
[20]VEGA-GáLVEZ A,AH-HEN K,CHACANA M,et al.Effect of temperature and air velocity on drying kinetics,antioxidant capacity,total phenolic content,colour,texture and microstructure of apple(var.Granny Smith)slices[J].Food Chemistry,2012,132(1):51-59.DOI:10.1016/j.foodchem.2011.10.029.
[21]YI Jianyong,ZHOU Liyan,BI Jinfeng,et al.Influence of predrying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips[J].Journal of Food Science and Technology,2016,53(2):1120-1129.DOI:10.1016/j.foodchem.2011.10.029.
[22]YI Jianyong,ZHOU Liyan,BI Jinfeng,et al.Influences of microwave pre-drying and explosion puffing drying induced cell wall polysaccharide modification on physicochemical properties,texture,microstructure and rehydration of pitaya fruit chips[J].LWT-Food Science and Technology,2016,70:271-279.DOI:10.1016/j.lwt.2016.03.001.
[23]任广跃,刘亚男,乔小全,等.基于变异系数权重法对怀山药干燥全粉品质的评价[J].食品科学,2017,38(1):53-59.DOI:10.7506/spkx1002-6630-201701009.
[24]何承刚,冯彦,杨燕平.西双版纳林地景观演变过程及其驱动力分析[J].云南地理环境研究,2008(5):12-17.DOI:10.3969/j.issn.1001-7852.2008.05.003.
[25]李宝玉.不同干燥方式对香蕉产品品质的影响[J].食品科学,2016,37(15):100-106.DOI:10.7506/spkx1002-6630-201615017.
[26]王轩,毕金峰,刘璇,等.不同产地红富士苹果品质的灰色关联度分析[J].食品科学,2013,34(23):88-91.DOI:10.7506/spkx1002-6630-201323019.
[27]刘文静,潘葳.福建省花生营养品质评价及其食用品质灰色关联法分析[J].安徽农业科学,2016,44(22):88-92.DOI:10.13989/j.cnki.0517-6611.2016.22.029.
[28]李慧,毛胜利,胡鸿,等.不同甜椒品种鲜切加工适宜性评价[J].食品科学,2012,33(15):136-139.
[29]CHEN X,LI X,MAO X,et al.Effects of drying processes on starchrelated physicochemical properties,bioactive components and antioxidant properties of yam flours[J].Food Chemistry,2017,224:224-232.DOI:10.1016/j.foodchem.2016.12.028.
[30]张群.果蔬变温压差膨化干燥技术研究[J].食品与生物技术学报,2012,31(4):448.DOI:10.3969/j.issn.1673-1689.2012.04.018.
[31]KROKIDA M K,KARATHANOS V T,MAROULIS Z B.Effect of freeze-drying conditions on shrinkage and porosity of dehydrated agricultural products[J].Journal of Food Engineering,1998,35(4):369-380.DOI:10.1016/S0260-8774(98)00031-4.
[32]丁媛媛,毕金峰,木泰华,等.不同干燥方式对甘薯产品品质的影响[J].食品科学,2011,32(16):108-112.