| 过热蒸汽膨化干燥番茄及其理化品质 |
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| 引用本文： | 徐将,安凤平,赖彩如,仇东朝,宋洪波.过热蒸汽膨化干燥番茄及其理化品质[J].福建农林大学学报(自然科学版),2013,42(1). |
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| 作者姓名： | 徐将 安凤平 赖彩如 仇东朝 宋洪波 |
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| 作者单位： | 福建农林大学食品科学学院,福建福州,350002 |
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| 基金项目： | 福建省自然科学基金资助项目，福建省科技平台项目 |
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| 摘 要： | 利用过热蒸汽膨化干燥技术,对热风干燥与过热蒸汽膨化干燥的干燥特性、处理前后番茄的理化品质进行比较和分析.结果表明:番茄经过热蒸汽膨化后干燥,干燥速度快,比单纯采用热风干燥所需的干燥时间缩短34.4%;过热蒸汽膨化干燥的番茄体积饱满,色泽较好,营养保存率高,微观组织呈现明显的蜂窝状结构,复水比高,复水温度较高时的复水比明显高于热风干燥的番茄;过热蒸汽膨化干燥的番茄在85℃的水中复水6 min,其硬度和粘性适中,弹性和咀嚼性值最大,感官评价最好.
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| 关 键 词： | 番茄 过热蒸汽膨化 干燥 理化品质 |
Physicochemical characteristics of superheated steam puffing dried tomato |
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| XU Jiang
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AN Feng-ping
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LAI Cai-ru
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QIU Dong-zhao
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SONG Hong-bo.Physicochemical characteristics of superheated steam puffing dried tomato[J].Journal of Fujian Agricultural and Forestry University,2013,42(1). |
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| Authors: | XU Jiang AN Feng-ping LAI Cai-ru QIU Dong-zhao SONG Hong-bo |
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| Abstract: | superheated steam puffing drying technique was used to process tomato,the drying property between hot air dried tomato and superheated steam puffing dried tomato was compared,the physicochemical characteristics of tomato before and after the treatment of superheated steam puffing drying were also compared.The results showed that tomato after the treatment of superheated steam puffing drying had full volume bulk,better color and high nutrients preserving rate;the porous microstructure was significantly enlarged;the drying velocity was speeded up,the drying time was curtailed 34.4% than hot air drying.Meanwhile,the puffing dried tomato also had higher rehydration rate.After 6 min rehydration at the temperature of 85 ℃,the tomato had moderate hardness and mucosity,maximal elasticity and chewiness,as well as the highest sensory evaluation score.Temperature of 85 ℃,time of 6 min was chosen to be rehydration condition. |
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| Keywords: | tomato superheated steam puffing drying physicochemical characteristics |
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