Structural characteristics and texture during the microwave freeze drying process of Chinese yam chips
Structural characteristics and texture during the microwave freeze drying process of Chinese yam chips
复制标题
山药片微波冷冻干燥过程的结构特征及质构
DOI：
10.1080/07373937.2019.1600142
复制
发表时间：
2020-05-04
影响因子：
3.3
通讯作者：
Ren, Guangyue
中科院分区：
文献类型：
--
作者：
Duan, Liuliu;Duan, Xu;Ren, Guangyue
摘要鲜山药不易贮藏，在贮藏过程中易变质，经不同方法加工的脱水山药片作为一种休闲食品被广泛食用。冷冻干燥是生产高品质山药片的常用方法，但其干燥时间过长限制了其工业化应用。微波冷冻干燥（MFD）有可能取代传统的FD方法。因此，本研究采用MFD干燥山药片。本研究以山药切片为研究对象，探讨其在微流控制程中之脆性与硬度。结果表明，山药脆片的脆性与其含水率有密切关系。山药片的硬度主要取决于其孔隙率和含水率。此外，脆性的DoseResp模型可以有效地预测MFD过程中的脆性变化。基于孔隙率和含水率的回归方程可以准确描述山药片在微波消解过程中的硬度。
Abstract Fresh Chinese yam is difficult to store and easily deteriorates during storage, and dehydrated yam chips processed by different methods are widely consumed as a kind of snack food. Freeze drying (FD) is often used to produce high-quality yam chips, but the extralong drying time limits its industrial application. Microwave freeze drying (MFD) has the potential to replace the conventional FD method. Therefore, this research used MFD to dry Chinese yam chips. In this study, the brittleness and hardness of Chinese yam chips during the MFD process were investigated. It was found that the brittleness of Chinese yam chips had a close relationship with the moisture content. The hardness of Chinese yam chips mainly depended on the porosity and moisture content. Moreover, the DoseResp model of the brittleness could effectively predict the brittleness change during the MFD process. The regression equation based on the porosity and moisture content could accurately describe the hardness of the Chinese yam chips during the MFD process.