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干燥方法对胡卜片的干燥特性,质量属性,水分迁移和微观结构的影响

Xi Wang^1,2, Yongkang Xie², Xinxin Lin¹

¹School of Biological Science and Engineering, Hebei University of Economics and Business, Shijiazhuang, China.

Journal of the science of food and agriculture

|December 6, 2025

概括

真空冷干燥 (VFD) 最好保存胡卜的营养和结构,而中短波红外干燥 (MSWID) 和热与红外干燥 (FI-HPD) 结合提供高效,节能干燥. 这些发现有助于选择最佳的胡卜加工方法.

科学领域:

食品科学食品科学食品科学
农业工程农业工程
材料科学是一种材料科学.

背景情况:

新鲜的胡卜容易腐烂,因此需要使用干燥等有效的保存方法.
干燥可以减少收获后的损失,并延长胡卜的保质期.
选择合适的干燥技术对于保持胡卜质量至关重要.

研究的目的:

评估各种干燥方法对胡卜切片的影响.
分析干燥特性,营养含量和微观结构.
通过低场核磁共振 (LF-NMR) 调查水的迁移模式.

主要方法:

热空气干燥热空气干燥
热干燥 (HPD) 热干燥
远红外干燥远红外干燥
热与红外干燥相结合 (FI-HPD)
中波和短波红外干燥 (MSWID)
真空冷干燥 (VFD) 是一种冷干燥技术.
低场核磁共振 (LF-NMR) 用于水的迁移分析.

主要成果:

MSWID显示了最高的干燥效率;FI-HPD显示了最低的能源消耗.
VFD样本具有优越的补水特性和微观结构,而MSWID样本具有更好的纹理.
VFD保留了维生素C,总,总糖和β-胡卜素的最高水平;MSWID和FI-HPD显示了特定营养素的良好保留.
LF-NMR表明湿度从外向向内迁移,MSWID加速了初始的水转移.

结论:

在维护胡卜切片的营养含量和结构完整性方面,VFD非常出色.
MSWID和FI-HPD提供了一种平衡的干燥效率,节能和产品质量的方法.
该研究为根据所需产品结果选择胡卜干燥方法提供了基础.

关键词:

干燥方法干燥方法能源消耗能源消耗能源消耗微观结构的微观结构湿度迁移的迁移情况营养质量营养质量营养质量

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