项目名称: 基于微波真空干燥技术的苹果脱水行为与品质调控研究
项目编号: No.31460398
项目类型: 地区科学基金项目
立项/批准年度: 2015
项目学科: 农业科学
项目作者: 王应强
作者单位: 陇东学院
项目金额: 47万元
中文摘要: 与我国苹果种植业的蓬勃发展和产量的迅猛增长形成鲜明对比的是采后高达25%的损失率和20%-33%的低加工率,因此,对其进行深加工以减少采后损失、提高附加值对于苹果产业的健康可持续发展意义重大;目前,有关食品微波真空干燥(MVD)的研究主要集中于干燥动力学与能效的研究,要使高效的MVD广泛的应用于食品加工,必需结合特定原料与期望的产品属性进行深入研究。本项目将MVD应用于我国大宗水果-苹果的脱水加工,系统研究了苹果种类、切分程度与热烫和/或不同渗透剂渗透处理对苹果MVD脱水过程与品质的影响,定量模拟分析其脱水过程与品质形成规律;采用客观仪器分析与主观感官评估相结合的方法,分析和探讨了这些因素在产品结构与相关品质形成中的作用,以期为高品质苹果脆片(粒)的高效脱水生产提供理论依据与现实指导。
中文关键词: 微波真空干燥技术;苹果;脱水过程;品质调控
英文摘要: There is a prominent contradiction that a loss rate up to 25% and a 20%-33% processing rate of apple postharvest in China occurred while the apple crop production was booming and its yield had a rapid rise. So it is necessary to decrease the loss of apple postharvest and add its value by apple intensive processing, which will contribute to the healthy and sustainable development of the apple production. Currently, most of the studies on microwave vacuum drying technology (MVD) focus on modeling drying kinetics and evaluating energy efficacy. It is necessary for MVD extensive application in food processing to understand the process and quality control method in special MVD product. In this project, the high-efficacy MVD) is applied to dehydration process of China's big fruit, apple. Specifically, we will systematically study the effect of dehydration conditions including Apple varieties, cutting, blanching and/or various osmotic treatment on the MVD dehydration process and the quality of the apple, quantificationally analyze and model the dehydration process and the quality development law; furthermore, the role of these factors in the structure and quality development of MVD products will be discussed using both instrument and sensory evaluation. The results of the research will provide both a theoretical basis and a practical introduction to producing the apple crispy slices (cubes) of high-quality.
英文关键词: Microwave vacuum drying technology;Apple;Dehydrated process;Quality control