射频对花生热风干燥杀菌及品质变化的影响

Effects of radio frequency treatment on the sterilization and quality changes of Arachis hypogaea L. hot air drying

中文关键词:  花生  黄曲霉菌  射频  杀菌  营养品质

英文关键词:Arachis hypogaea L.  Aspergillus flavus  radio frequency  hot air drying  sterilization  nutritional quality

中文摘要:

      目的 探究射频技术在花生仁干燥中对黄曲霉菌的消减效果及其干燥后品质的影响。方法 以接种黄曲霉菌的中低水分花生仁为对象, 采用分段干燥(segmented drying, SD), 即先不同温度(40、45、50、55 ℃处理20 min)和不同时间(45 ℃处理10、20、30、40、50 min)射频处理花生仁, 再进行热风干燥(hot air drying, HAD), 探究射频处理对花生仁的杀菌效果、营养品质、水分含量、发芽指数和干燥特性的影响。结果 在40 ℃的射频处理下, 花生仁的杀菌效果好于单独HAD; 在45 ℃以下, SD与HAD的花生仁在营养品质上无显著性差异。射频处理过程中, 随着射频温度的升高和处理时间的延长, 花生仁的含水量逐渐降低。在射频(45 ℃, 40 min) SD下的杀菌率和发芽率高, 分别为47.55%、90.0%, 且酸价值(0.07 mg/g)低于HAD (0.2 mg/g)。结论 相比HAD, SD后的花生仁能够保持其营养品质、降低黄曲霉菌数量和酸价值。该研究为射频技术在花生干燥过程中杀菌保质应用提供了技术和工艺支撑。

英文摘要:

      Objective To investigate the reduction effects of radio frequency technology on Aspergillus flavus in Arachis hypogaea L. kernels during drying and its impact on the quality post-drying. Methods The study targeted medium to low-moisture Arachis hypogaea L. kernels inoculated with Aspergillus flavus and employed segmented drying (SD). This involved initial radio frequency treatment at varying temperatures (40, 45, 50, 55 ℃ for 20 min) and durations (45 ℃ for 10, 20, 30, 40, 50 min), followed by hot air drying (HAD), the effects of radio frequency treatment on the sterilization effect, nutritional quality, moisture content, germination index, and drying characteristics of Arachis hypogaea L. kernels were evaluated. Results Radio frequency treatment at 40 ℃ showed better antimicrobial effects on Arachis hypogaea L. kernels than hot air drying (HAD) alone. Below 45 ℃, no significant difference in nutritional quality was observed between SD and HAD-treated Arachis hypogaea L. kernels. During radio frequency treatment, moisture content in Arachis hypogaea L. kernels gradually decreased with increasing temperature and prolonged treatment time. Under radio frequency (45 ℃, 40 min) SD, the sterilization rate and germination rate were high, at 47.55% and 90.0%, respectively, with an acid value of 0.07 mg/g, lower than that of HAD (0.2 mg/g). Conclusion Compared to HAD, SD of Arachis hypogaea L. kernels can maintain their nutritional quality, reduce the count of Aspergillus flavus, and the acid value. This study provides technical and process support for the application of radio frequency technology in the sterilization and quality preservation during the drying process of Arachis hypogaea L..