期刊论文

Effect of Osmotic Treatment Combined with Hot Air Drying on Drying Characteristics of Preserved Peaches

Wang, Rongrong

中文

食品科学技术学报

2095-6002

2021

39

5

165-174

10.12301/j.issn.2095-6002.2021.05.019

2020NK2048:湖南省重点研发计划项目 2019JJ50256:湖南省自然科学基金 31601525:国家自然科学基金 KQ1905025:长沙市杰出创新青年培养计划

本校为第一机构

为提升桃脯产品的品质,采用渗透处理结合热风干燥,探究其对桃脯干燥特性的影响。结果表明:相比于直接干燥,渗透处理可在干燥前除去原料中的大部分自由水,有效缩短桃脯的干燥时间,提高了干燥效率。此外,经渗透处理的桃脯理化品质优于直接干燥,其色泽接近新鲜样品,硬度较低,维生素C含量、总酚含量及抗氧化能力均维持在较高水平,且能较好地保持桃脯的表面微观结构,尤其对于真空渗透处理组这种效果更为明显。相关性分析表明,硬度与维生素C含量和L~*值呈极显著负相关;维生素C含量与L~*值呈极显著正相关,与铁离子还原能力(ferric reducing antioxidant power,FRAP)和DPPH·清除能力呈显著正相关;总酚含...

Osmotic treatment combined with hot air drying was used in this study for improving the quality of preserved peaches, and its effect on the drying characteristics was assessed. The results showed that compared with direct drying, osmotic treatment could shorten the drying time and improve the drying efficiency by removing the most free water before drying. In addition, the physicochemical qualities of preserved peaches treated by osmosis were better than that of direct drying. Preserved peaches of osmotic treatment presented fresh color, low ha...