微波辅助泡沫干燥过程对浆果品质影响机理及保护机制

项目名称： 微波辅助泡沫干燥过程对浆果品质影响机理及保护机制

项目编号： No.31271911

项目类型： 面上项目

立项/批准年度： 2013

项目学科： 农业科学

项目作者： 郑先哲

作者单位： 东北农业大学

项目金额： 85万元

中文摘要： 微波辅助泡沫干燥方法适合于粘度高、热敏性成分多的浆果脱水加工，但目前缺乏对起泡浆果果浆在微波干燥过程中质量变化机理的深入系统研究。为了控制微波能降解浆果中主要活性成分（花青素和维生素C）和减少浆果干品品质劣变，本申请项目以蓝莓和树莓为研究物料，拟探索微波辅助泡沫干燥过程对浆果干品品质作用机理和保护机制的科学问题，从本质上阐明微波能在高粘度起泡物料内部的吸收和转化过程，及对其水分传递和温度变化的影响规律，揭示微波的热效应和非热效应对浆果中活性成分的作用机理，建立浆果干品品质指标的神经网络评价模型，提出浆果微波泡沫干燥的品质保护方法和自包埋式干燥工艺。本项目通过介电理论、果蔬加工学、传热传质学和计算机仿真等多学科交叉与创新，为高效率应用微波辅助泡沫干燥方法，加工出高质量浆果制品提供理论依据。

中文关键词： 微波；泡沫干燥；浆果；活性成分；喷液包埋

英文摘要： Microwave assisted foam mat drying (MFD)method is suited to the dehydration of berry fruit pulp with high viscosity and many kinds of thermal sensitivity ingredients.However,scare study was conducted deeply and systematically about the effects of MFD parameters on the drying quality of dried berry. In order to control the microwave irradiation degrading the anthocyanin and vitamin C in berry and reduce the drying parameters destoring the quality of berry products, blue berry and raspberry as studied materials in the research proposal, a scientific issue will be addressed about the influencing mechanism and propection method of microwave assisted foam mat drying on the quality of dried berry product.In the study,the absorption and conversion process of microwave energy within foamed berry pulp will be elucidated in nature to develop the models of moisture transfer and temperature change of dried material.The influencing mechanism of thermal and non-thermal effects of microwave irradation will be revealed on the bioactive ingredients in berry pulp.The neural networks models will be constructed to evaluate the comprehensive quality of berry product.A MFD method with self-embedding capacity will be invented based on the quality protection ways of microwave drying berry. Multidisciplinary intercross and creation, su

英文关键词： Microwave；Foam drying；Berry fruit；Active ingredient；Spraying film coating