本文主要研究内容
作者曾祥媛（2019）在《猕猴桃片超声浸糖及变温气体射流冲击干燥技术》一文中研究指出：猕猴桃是一种品质鲜嫩,质地柔软,酸甜可口的水果。果实含有丰富的有机物和微量元素,且维生素C(Vitamin C)含量远超其他水果,享有“世界珍果”的美誉,深受各年龄段消费者的青睐。猕猴桃鲜果容易发生腐烂变质,易造成大量鲜果积压,严重影响猕猴桃种植业的发展,猕猴桃的精深加工技术对猕猴桃产业的进一步发展具有重要的作用。猕猴桃片是目前国内外市场需求量较大的加工品,具有广阔的发展前景,但采用传统技术加工猕猴桃片存在品质差及能耗高的缺点。基于以上猕猴桃片加工工艺中存在的问题,论文研究超声波技术处理对猕猴桃片产品的品质、单位能耗及浸糖效果的影响,分析恒温及变温气体射流冲击干燥技术对猕猴桃片的干燥特性及品质的影响,优化分段变温气体射流冲击干燥工艺参数,全文主要结果如下:1.通过因子分析筛选出猕猴桃片的特征指标为回复性、色差、含糖量、水分损失率、可滴定酸、Vc保存率,建立的模型可用于分析和预测猕猴桃片加工过程中超声波处理对产品单位能耗、浸糖效果及品质的影响,超声浸糖工艺的最佳参数为:超声浸糖时间58 min、超声温度47℃、蔗糖浓度40 °Brix、声能密度0.7 W/mL。2.猕猴桃片的气体射流冲击干燥主要为降速干燥,没有明显的恒速干燥阶段。将试验数据与选择的5个模型进行拟合,发现所选择的模型都能较好地描述猕猴桃片在气体射流冲击干燥过程中水分的变化规律,其中Modified Henderson and Pabis模型的拟合度最好,是猕猴桃片气体射流冲击干燥的最优模型。不同的气体射流冲击干燥温度对猕猴桃片的品质影响存在差异,变温干燥方式均优于恒温干燥方式,且以70-40℃降温干燥方式下的猕猴桃片各指标更优。3.建立各品质特征指标与分段变温干燥工艺参数的回归方程可用于分段变温气体射流冲击干燥条件对猕猴桃片各考察指标的预测;猕猴桃片分段变温气体射流冲击干燥的最佳工艺条件为:一阶段干燥温度62℃,水分转换点32%,二阶段干燥温度47℃。与热风干燥、微波真空干燥及真空冷冻干燥比较,分段变温气体射流冲击干燥所得的猕猴桃片能耗最低,酸甜适口,VC保存率较高,口感较好,感官评分最佳。超声浸糖和分段变温气体射流冲击干燥技术应用于猕猴桃片的加工能提高猕猴桃片的品质,降低能耗。研究对于增加猕猴桃的附加值,促进猕猴桃资源的充分开发和利用,推进猕猴桃产业向精深加工方向发展具有重要的作用。
Abstract
mi hou tao shi yi chong pin zhi xian nen ,zhi de rou ruan ,suan tian ke kou de shui guo 。guo shi han you feng fu de you ji wu he wei liang yuan su ,ju wei sheng su C(Vitamin C)han liang yuan chao ji ta shui guo ,xiang you “shi jie zhen guo ”de mei yu ,shen shou ge nian ling duan xiao fei zhe de qing lai 。mi hou tao xian guo rong yi fa sheng fu lan bian zhi ,yi zao cheng da liang xian guo ji ya ,yan chong ying xiang mi hou tao chong zhi ye de fa zhan ,mi hou tao de jing shen jia gong ji shu dui mi hou tao chan ye de jin yi bu fa zhan ju you chong yao de zuo yong 。mi hou tao pian shi mu qian guo nei wai shi chang xu qiu liang jiao da de jia gong pin ,ju you an kuo de fa zhan qian jing ,dan cai yong chuan tong ji shu jia gong mi hou tao pian cun zai pin zhi cha ji neng hao gao de que dian 。ji yu yi shang mi hou tao pian jia gong gong yi zhong cun zai de wen ti ,lun wen yan jiu chao sheng bo ji shu chu li dui mi hou tao pian chan pin de pin zhi 、chan wei neng hao ji jin tang xiao guo de ying xiang ,fen xi heng wen ji bian wen qi ti she liu chong ji gan zao ji shu dui mi hou tao pian de gan zao te xing ji pin zhi de ying xiang ,you hua fen duan bian wen qi ti she liu chong ji gan zao gong yi can shu ,quan wen zhu yao jie guo ru xia :1.tong guo yin zi fen xi shai shua chu mi hou tao pian de te zheng zhi biao wei hui fu xing 、se cha 、han tang liang 、shui fen sun shi lv 、ke di ding suan 、Vcbao cun lv ,jian li de mo xing ke yong yu fen xi he yu ce mi hou tao pian jia gong guo cheng zhong chao sheng bo chu li dui chan pin chan wei neng hao 、jin tang xiao guo ji pin zhi de ying xiang ,chao sheng jin tang gong yi de zui jia can shu wei :chao sheng jin tang shi jian 58 min、chao sheng wen du 47℃、zhe tang nong du 40 °Brix、sheng neng mi du 0.7 W/mL。2.mi hou tao pian de qi ti she liu chong ji gan zao zhu yao wei jiang su gan zao ,mei you ming xian de heng su gan zao jie duan 。jiang shi yan shu ju yu shua ze de 5ge mo xing jin hang ni ge ,fa xian suo shua ze de mo xing dou neng jiao hao de miao shu mi hou tao pian zai qi ti she liu chong ji gan zao guo cheng zhong shui fen de bian hua gui lv ,ji zhong Modified Henderson and Pabismo xing de ni ge du zui hao ,shi mi hou tao pian qi ti she liu chong ji gan zao de zui you mo xing 。bu tong de qi ti she liu chong ji gan zao wen du dui mi hou tao pian de pin zhi ying xiang cun zai cha yi ,bian wen gan zao fang shi jun you yu heng wen gan zao fang shi ,ju yi 70-40℃jiang wen gan zao fang shi xia de mi hou tao pian ge zhi biao geng you 。3.jian li ge pin zhi te zheng zhi biao yu fen duan bian wen gan zao gong yi can shu de hui gui fang cheng ke yong yu fen duan bian wen qi ti she liu chong ji gan zao tiao jian dui mi hou tao pian ge kao cha zhi biao de yu ce ;mi hou tao pian fen duan bian wen qi ti she liu chong ji gan zao de zui jia gong yi tiao jian wei :yi jie duan gan zao wen du 62℃,shui fen zhuai huan dian 32%,er jie duan gan zao wen du 47℃。yu re feng gan zao 、wei bo zhen kong gan zao ji zhen kong leng dong gan zao bi jiao ,fen duan bian wen qi ti she liu chong ji gan zao suo de de mi hou tao pian neng hao zui di ,suan tian kuo kou ,VCbao cun lv jiao gao ,kou gan jiao hao ,gan guan ping fen zui jia 。chao sheng jin tang he fen duan bian wen qi ti she liu chong ji gan zao ji shu ying yong yu mi hou tao pian de jia gong neng di gao mi hou tao pian de pin zhi ,jiang di neng hao 。yan jiu dui yu zeng jia mi hou tao de fu jia zhi ,cu jin mi hou tao zi yuan de chong fen kai fa he li yong ,tui jin mi hou tao chan ye xiang jing shen jia gong fang xiang fa zhan ju you chong yao de zuo yong 。
论文参考文献
论文详细介绍
论文作者分别是来自陕西师范大学的曾祥媛，发表于刊物陕西师范大学2019-10-14论文，是一篇关于猕猴桃片论文,超声浸糖论文,气体射流冲击论文,分段变温论文,品质特征论文,陕西师范大学2019-10-14论文的文章。本文可供学术参考使用，各位学者可以免费参考阅读下载，文章观点不代表本站观点，资料来自陕西师范大学2019-10-14论文网站，若本站收录的文献无意侵犯了您的著作版权，请联系我们删除。
标签：猕猴桃片论文; 超声浸糖论文; 气体射流冲击论文; 分段变温论文; 品质特征论文; 陕西师范大学2019-10-14论文;