• 中国科技期刊卓越行动计划项目资助期刊
  • 中国精品科技期刊
  • 首都科技期刊卓越行动计划
  • EI
  • Scopus
  • CAB Abstracts
  • Global Health
  • 北大核心期刊
  • DOAJ
  • EBSCO
  • 中国核心学术期刊RCCSE A+
  • 中国科技核心期刊CSTPCD
  • JST China
  • FSTA
  • 中国农林核心期刊
  • 中国开放获取期刊数据库COAJ
  • CA
  • WJCI
  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
中国精品科技期刊2020
缪瑞茵,张健,陈恺,等. 不同预处理对赛买提杏片干燥特性及品质的影响J. 食品工业科技,2026,47(6):22−33. doi: 10.13386/j.issn1002-0306.2025030302.
引用本文: 缪瑞茵,张健,陈恺,等. 不同预处理对赛买提杏片干燥特性及品质的影响J. 食品工业科技,2026,47(6):22−33. doi: 10.13386/j.issn1002-0306.2025030302.
MIAO Ruiyin, ZHANG Jian, CHEN Kai, et al. Effects of Different Pretreatments on Drying Characteristics and Quality of Saimaiti Apricot SlicesJ. Science and Technology of Food Industry, 2026, 47(6): 22−33. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2025030302.
Citation: MIAO Ruiyin, ZHANG Jian, CHEN Kai, et al. Effects of Different Pretreatments on Drying Characteristics and Quality of Saimaiti Apricot SlicesJ. Science and Technology of Food Industry, 2026, 47(6): 22−33. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2025030302.

不同预处理对赛买提杏片干燥特性及品质的影响

Effects of Different Pretreatments on Drying Characteristics and Quality of Saimaiti Apricot Slices

  • 摘要: 本文以新鲜赛买提杏片为对照组(CK),探究热水漂烫(Hot Water Blanching,HWB)、高压静电场(High-voltage Electric Field,HEF)和常压射流等离子体(Atmospheric Pressure Plasma Jet,APPJ)3种预处理方式对杏片热泵干燥特性、水分组成、微观结构和物理化学特性的影响。结果表明:HEF预处理与CK组在干燥速率和品质特性上无显著差异;APPJ处理后的干燥时间最短,为22 h,分别比CK、HWB和HEF处理缩短了35.29%、17.65%和35.29%;CK和HEF预处理的最佳数学拟合模型为Wang and Singh,HWB和APPJ预处理的最佳数学拟合模型为Page;相较于CK,HWB与APPJ预处理均能破坏细胞壁及中胶层结构,其中APPJ处理组细胞壁孔隙度显著增加,水分迁移阻力显著降低(P<0.05)。果胶组分分析进一步证实,APPJ预处理通过增加水溶性果胶(WSP)含量,降低螯合果胶(CSP)和碱溶性果胶(NSP)含量,明显改变细胞壁的机械强度和孔隙率;在抗氧化特性方面,HWB与APPJ预处理均显著提高DPPH自由基清除率及FRAP值,其中APPJ组表现尤为突出,其总酚(176.40±8.19 mg/kg)及类胡萝卜素(32.64±0.83 mg/kg)保留率显著优于其他处理组,且硬度、多酚氧化酶(PPO)和过氧化物酶(POD)活性则显著降低(P<0.05),有效抑制了酶促褐变,保持了杏片的鲜亮色泽。综上所述,APPJ预处理通过破坏细胞结构、改变果胶组分、抑制酶促褐变及保护抗氧化活性物质,显著提高了杏片的干燥效率和品质特性,是一种高效、绿色的预处理方法,具有广阔的应用前景。

     

    Abstract: This study investigated the effects of three pretreatment methods-hot water blanching (HWB), high-voltage electric field (HEF), and atmospheric pressure plasma jet (APPJ)-on the heat pump drying characteristics, moisture distribution, microstructure, and physicochemical properties of Saimaiti apricot slices, with fresh slices serving as the control (CK). The results demonstrated that HEF pretreatment showed no significant differences in drying rate and quality characteristics compared to CK. APPJ treatment achieved the shortest drying time (22 h), representing reductions of 35.29%, 17.65%, and 35.29% compared to CK, HWB, and HEF treatments, respectively. The Wang and Singh model best fit the drying curves of CK and HEF samples, while the Page model was most suitable for HWB and APPJ samples. Microscopic analysis revealed that both HWB and APPJ pretreatments disrupted cell wall and middle lamella structures, with APPJ treatment particularly enhancing cell wall porosity and reducing moisture migration resistance. Pectin component analysis confirmed that APPJ pretreatment significantly altered cell wall mechanical strength and porosity by increasing water-soluble pectin (WSP) content while decreasing chelate-soluble (CSP) and alkali-soluble (NSP) pectin fractions. Regarding antioxidant properties, both HWB and APPJ pretreatments significantly improved DPPH radical scavenging activity and FRAP values, with APPJ showing superior performance in retaining total phenolics (176.40±8.19 mg/kg) and carotenoids (32.64±0.83 mg/kg). Furthermore, APPJ treatment effectively inhibited enzymatic browning by reducing hardness, polyphenol oxidase (PPO), and peroxidase (POD) activities while maintaining brighter color. These findings demonstrate that APPJ pretreatment enhances drying efficiency and product quality through cell structure modification, pectin component alteration, enzymatic browning inhibition, and antioxidant preservation, representing an efficient and eco-friendly pretreatment method with significant potential for industrial applications.

     

/

返回文章
返回