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中国精品科技期刊2020
曾岩,曹崇江,李竹心,等. 紫苏智能排湿干燥过程的干燥动力学及品质变化规律研究[J]. 食品工业科技,2022,43(16):263−273. doi: 10.13386/j.issn1002-0306.2021110336.
引用本文: 曾岩,曹崇江,李竹心,等. 紫苏智能排湿干燥过程的干燥动力学及品质变化规律研究[J]. 食品工业科技,2022,43(16):263−273. doi: 10.13386/j.issn1002-0306.2021110336.
ZENG Yan, CAO Chongjiang, LI Zhuxin, et al. Drying Kinetics and Quality Change Law of Perilla during Intelligent Dehumidification Drying Process[J]. Science and Technology of Food Industry, 2022, 43(16): 263−273. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021110336.
Citation: ZENG Yan, CAO Chongjiang, LI Zhuxin, et al. Drying Kinetics and Quality Change Law of Perilla during Intelligent Dehumidification Drying Process[J]. Science and Technology of Food Industry, 2022, 43(16): 263−273. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021110336.

紫苏智能排湿干燥过程的干燥动力学及品质变化规律研究

Drying Kinetics and Quality Change Law of Perilla during Intelligent Dehumidification Drying Process

  • 摘要: 为了明确紫苏采后干燥处理时的特性,本文利用可智能排湿的烘干装置研究了紫苏茎叶在不同温度条件下的干燥特性及品质变化;给出了紫苏茎叶在50~80 ℃的温度区间内干燥时的干基含水率变化及干燥速率曲线,并用数学模型对干燥数据进行拟合;对比了不同温度烘干紫苏及冻干、自然阴干紫苏间的品质差异,包括挥发油含量、迷迭香酸含量、总黄酮及总酚含量及抗氧化能力等指标;利用超快速气相电子鼻分析系统分析了挥发性风味物质的变化,基于以上指标综合评判不同干燥方式紫苏的品质差异。结果表明,紫苏叶的干燥过程始终处于降速干燥阶段,而紫苏茎经历提速、恒速及降速三个干燥阶段,紫苏茎、叶分别适用于Page模型及Two-term模型。智能排湿的低温烘干(50 ℃)与传统的阴干处理相比,在活性成分含量、抗氧化性能及气味物质含量及丰度上均无较大差异,挥发油等物质含量表现更优。干燥温度是影响紫苏品质的一个重要因素,紫苏的活性成分含量、抗氧化能力及风味物质含量均会随温度的提高而出现不同程度的降低。

     

    Abstract: In order to clarify the characteristics of Perilla during the process of post-harvest drying, the drying characteristics and quality changes of Perilla stems and leaves at different drying temperatures were studied by using a drying device with intelligent moisture removal. The dry basis moisture content change and drying rate curve of Perilla stem and leaf during drying in the temperature range of 50~80 ℃ were given, and the drying data were fitted by mathematical model. The quality differences among dried Perilla at different temperatures, freeze-dried and natural dried perilla were compared, including volatile oil content, rosmarinic acid content, total flavonoids and total phenols content and antioxidant capacity. The changes of volatile flavor were analyzed by ultrafast gas phase electronic nose analysis system. Based on the above indexes, the quality differences of perilla with different drying methods were comprehensively evaluated. The results showed that the drying process of Perilla leaves was always in the slow drying stage, while the stems of perilla experienced three drying stages: Increasing speed, constant speed and decreasing speed. The stems and leaves of Perilla were suitable for Page model and Two-term model respectively. Compared with the traditional drying in the shade, the intelligent low-temperature drying (50 ℃) had no significant difference in the content of active ingredients, antioxidant performance, and the content and abundance of odor substances. The content of volatile oil and other substances was better than the natural drying in the shade. Drying temperature is an important factor that affecting the quality of Perilla. The content of active components, antioxidant capacity and flavor substances of Perilla decreased with the increasing of temperature.

     

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