High humidity hot air impingement blanching (HHAIB) enhances drying rate and softens texture of apricot via cell wall pectin polysaccharides degradation and ultrastructure modification
High humidity hot air impingement blanching (HHAIB) enhances drying rate and softens texture of apricot via cell wall pectin polysaccharides degradation and ultrastructure modification
复制标题
高湿热风冲击热烫（HHAIB）通过细胞壁果胶多糖降解和超微结构修饰提高杏的干燥速度并软化质地
DOI：
10.1016/j.foodchem.2018.04.062
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发表时间：
2018-09-30
期刊：
影响因子：
8.8
通讯作者：
Xiao, Hong-Wei
中科院分区：
文献类型：
--
作者：
Deng, Li-Zhen;Mujumdar, A. S.;Xiao, Hong-Wei
研究了高湿热空气冲击热烫 (HHAIB) 在一定时间（30、60、90 和 120 秒）内对杏干燥特性、硬度、细胞壁果胶组分含量和纳米结构以及超微结构的影响。结果表明，HHAIB使杏子的干燥时间缩短了20.7%-34.5%，硬度降低了46.57%-71.89%。热烫后水溶性果胶（WSP）含量增加，而螯合可溶性果胶（CSP）和碳酸钠可溶性果胶（NSP）含量显着降低（P < 0.05）。发现硬度和干燥时间与 WSP 含量呈负相关，但与 CSP 和 NSP 含量呈正相关。原子力显微镜（AFM）检测显示热烫过程中果胶组分的分解和降解。此外，透射电子显微镜（TEM）观察表明，热烫导致细胞壁结构退化，中间层完整性被破坏。
The effects of high humidity hot air impingement blanching (HHAIB) over a range of application times (30, 60, 90, and 120 s) on drying characteristics, hardness, cell wall pectin fractions contents and nanostructure, as well ultrastructure of apricot were investigated. Results showed that HHAIB reduced drying time and decreased the hardness of apricot by 20.7%-34.5% and 46.57%-71.89%, respectively. The water-soluble pectin (WSP) contents increased after blanching, while the contents of chelate-soluble pectin (CSP) and sodium-carbonate-soluble pectin (NSP) decreased significantly (P < 0.05). The hardness and drying time were found to correlate inversely with the WSP content, but positively with CSP and NSP contents. Atomic force microscopy (AFM) detection showed the decomposition and degradation of pectin fractions during blanching. Additionally, transmission electron microscopy (TEM) observation indicated that the cell wall structure was degraded and middle lamella integrity was destroyed by blanching.