Effects of different pretreatments on the pore structure of Chinese yam during microwave freeze drying
Effects of different pretreatments on the pore structure of Chinese yam during microwave freeze drying
复制标题
不同预处理对山药微波冷冻干燥过程中孔结构的影响
DOI：
10.25165/j.ijabe.20201304.5605
复制
发表时间：
2020-07-01
影响因子：
2.4
通讯作者：
Ren, Guangyue
中科院分区：
文献类型：
--
作者：
Wang, Hui;Duan, Xu;Ren, Guangyue
为探讨微波冷冻干燥过程中不同预处理对山药孔隙结构的影响，采用渗透、热烫和超声波等典型干燥预处理方法对山药进行预处理，并与未处理样品进行比较。结果表明，预处理对山药多孔性有显著影响。超声波预处理可以获得最高的开孔率，材料内部的孔网络结构呈现均匀的海绵状。热烫预处理得到的气孔形状最不规则。不同预处理方法得到的多孔网络结构会导致不同的产品质地和复水率，因此应根据实际需要谨慎选择预处理方法。这些预处理均能提高多功能山药的开孔率，从而提高复水能力。其中，超声波处理值得进一步研究。
In order to explore the effects of different pretreatments on the pore structure of Chinese yam during Microwave Freeze Drying (MFD), the samples were treated by typical drying pretreatments including osmosis, blanching and ultrasound, and compared with the untreated samples. The results showed that the pretreatment had significant impacts on the porosity of MFD Chinese yam. Ultrasonic pretreatment could obtain the highest open porosity, and the internal pore network structure of the material showed a uniform sponge shape. The shape of pores obtained by blanching pretreatment was the most irregular. The pore network structure obtained by different pretreatments could result in various product texture and rehydration, which implied that pretreatment methods should be carefully selected according to actual requirements. All these pretreatments could improve the open porosity of MFD Chinese yam, which result in a better rehydration capability. Among them, ultrasonic treatment is worth further investigating.