变频超声波协同热空气干燥桃:对干燥特性和物理化学质量的影响
Hongyang Lu1, Fangxin Wan1, Zepeng Zang1
1College of Mechanical and Electrical Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Ultrasonics sonochemistry
|May 23, 2025
概括
变频超声波协同热空气干燥 (VFU-HAD) 显著减少了桃的干燥时间和能源消耗. 这种创新方法通过保存营养,改善纹理和保持颜色来提高桃的质量,使用特定的频率模式产生最佳结果.
科学领域:
- 食品科学与技术 食品科学与技术
- 农业工程 农业工程
- 材料科学 材料科学 材料科学
背景情况:
- 传统的热空气干燥 (HAD) 诸如桃之类的水果可以导致显著的营养损失和不良的质地和颜色变化.
- 优化干燥过程对于保持水果质量,延长保质期和提高市场价值至关重要.
- 变频超声波 (VFU) 技术有望提高农产品的干燥效率和产品质量.
研究的目的:
- 研究变频超声波协同热空气干燥 (VFU-HAD) 对桃的干燥特性和物理化学特性的影响.
- 为了比较VFU-HAD的顺序和反向频率转换模式与传统热空气干燥 (HAD) 的有效性.
- 确定最佳的VFU-HAD参数,以最大限度地提高干桃的质量.
主要方法:
- 用热空气干燥 (HAD) 和变频超声波协同热空气干燥 (VFU-HAD) 干燥桃,其频率转换模式分别为顺序式 (25-28-40 kHz) 和反向式 (40-28-25 kHz).
- 分析了干燥时间,特定的能量消耗和物理化学性质 (氨酸,总含量,有机酸,糖,颜色,纹理和微观结构).
- 排名和总和比率 (RSR) 方法用于全面的质量评估.
主要成果:
- 与HAD.相比,VFU-HAD减少了26.32-31.85%的干燥时间和1.07-21.88%的特定能耗.
- 序列频率模式,特别是40 kHz (0 分钟) -28 kHz (180 分钟) -25 kHz (300 分钟),显著保留了安托素,总含量和酸.
- 这种最佳的VFU-HAD模式还增强了自由基清除能力,改善了糖和有机酸的概况,保持了理想的颜色,软化了质地,并促进了微孔形成以实现均的水分迁移.
结论:
- 变频超声波协同热空气干燥是一种高效的方法,可以提高桃干燥的效率和质量.
- 40 kHz (0分钟) - 28 kHz (180分钟) - 25 kHz (300分钟) 的特定频率模式在干桃中产生了最佳的整体质量,这是最高的RSR得分所表明的.
- 这项研究为VFU-HAD技术在水果和蔬菜加工中的工业应用提供了宝贵的见解.
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