不同干燥方式对猕猴桃果粉理化性质的影响

Effects of different drying methods on the physical and chemical properties of yellow flesh kiwifruit powder

中文关键词:  干燥方式  粉体性质  全质构  微观形貌  气味分析

英文关键词:drying method  powder properties  whole texture  microscopic morphology  odor analysis

中文摘要:

      目的 探究3种不同的干燥方式对猕猴桃果粉理化性质的影响。方法 采用热泵干燥(HPD)、热风干燥(HAD)及微波-热泵干燥(MW-HPD) 3种不同的干燥方式对猕猴桃进行处理, 通过测定其粉体特性、色泽、全质构、微观形貌、维生素C含量以及气味, 选择最适的加工方式。结果 在安全水分之下, MW-HPD的出粉率显著高于HPD和HAD, 更疏松, 平均粒径和总体色差更小, 硬度、胶黏性、咀嚼性都显著高于HPD和HAD, MW-HPD颗粒表面较平整、光滑、组织堆叠少, 维生素C含量显著高于HPD和HAD, 氮氧化物和硫化合物为猕猴桃果粉中主要的气味成分, 芳烃化合物、硫的有机化合物、烷类、醇和部分芳香族化合物次之, 3种干燥方式的猕猴桃果粉气味有较大区别, 电子鼻能够较好的判别。结论 MW-HPD更适宜用在猕猴桃果粉的加工中。

英文摘要:

      Objective To investigate the effects of 3 kinds of different drying methods on the physicochemical properties of kiwifruit powder. Methods The kiwifruit was treated by 3 kinds of different drying methods: Heat pump drying (HPD), hot air drying (HAD), and microwave heat pump drying (MW-HPD). The powder properties, color, total texture, microstructure, vitamin C content, and odor were measured to select the most suitable processing method. Results Under safe moisture conditions, the powder yield of MW-HPD was significantly higher than that of HPD and HAD, with a looser texture, smaller average particle size and overall color difference. The hardness, stickiness, and chewiness of MW-HPD were significantly higher than those of HPD and HAD. The surface of MW-HPD particles was relatively flat, smooth, with less tissue stacking, and a significantly higher vitamin C content than that of HPD and HAD. Nitrogen oxides and sulfur compounds were the main odor components in kiwifruit powder, followed by aromatic compounds, sulfur organic compounds, alkanes, alcohols, and some aromatic compounds. There were significant differences in the odor of kiwifruit powder from the 3 kinds of drying methods, and electronic noses could better distinguish them. Conclusion MW-HPD is more suitable for use in the processing of kiwifruit powder.