| 蒸烫处理对宽皮柑橘去皮的影响及作用机制 |
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| 引用本文： | 陈红,万琛,潘海兵,田皓予,李善军.蒸烫处理对宽皮柑橘去皮的影响及作用机制[J].农业工程学报,2022,38(18):326-332. |
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| 作者姓名： | 陈红 万琛 潘海兵 田皓予 李善军 |
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| 作者单位： | 1. 华中农业大学工学院，武汉 430070；2. 农业农村部长江中下游农业装备重点实验室，武汉 430070；3. 国家柑橘保鲜技术研发专业中心，武汉 430070；;1. 华中农业大学工学院，武汉 430070；2. 农业农村部长江中下游农业装备重点实验室，武汉 430070；3. 国家柑橘保鲜技术研发专业中心，武汉 430070；4. 国家现代农业（柑橘）产业技术体系，武汉 430070；5. 农业农村部柑橘全程机械化科研基地，武汉430070 |
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| 摘 要： | 宽皮柑橘去皮前常采用蒸烫处理以降低去皮难度，在实际加工中由于缺少相关理论支撑，关于柑橘蒸烫去皮的作用机制尚不明了，常存在因蒸烫不当而导致去皮效果差的问题。为了探究蒸烫处理对宽皮柑橘果皮力学特性、组织结构、去皮性能的影响从而明确有效的蒸烫去皮工艺，该研究利用柑橘果皮分离性能测试平台研究了不同蒸烫时间下柑橘的去皮性能，利用果皮拉伸力学特性测试平台分析了蒸烫柑橘果皮的力学特性，基于Ray-CT断层扫描技术研究了蒸烫处理对柑橘外果皮、白皮层、果肉结构尺寸的影响规律，利用超景深显微镜和电子显微镜观察了果皮显微结构的变化。在此基础上，探讨了蒸烫处理对柑橘去皮性能的影响机理。结果表明：蒸烫时间对柑橘果皮分离时的最大拉力、分离位移、果皮的断裂强度、果皮与果肉间孔隙率影响极显著（P<0.01），分离位移和断裂强度呈正相关，最大拉力和果皮与果肉间孔隙率呈负相关。随着蒸烫时间增加，果皮表面会起皱粗糙，果皮截面果胶化合物发生溶解，薄壁组织细胞和维管束组织坍塌消失，进而果皮与果肉间孔隙率逐渐增大、果皮断裂强度先增大后减小，导致去皮过程中最小拉力减小，分离位移先增大后减小。在蒸烫时间3 min时，最大拉力达到较小值1.59 N，相对于对照组减少了42.8%，果皮不易被拉断，分离位移达到最大值41.81 mm，相对于对照组增加了19.6%，整体去皮效果最好；蒸烫时间超过3 min后，果皮变得绵软易拉断，不利于果皮剥离。该研究为改善宽皮柑橘去皮困难和丰富蒸烫去皮机理提供了理论参考。
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| 关 键 词： | 力学特性 试验 宽皮柑橘 蒸烫处理 组织结构 去皮性能 |
| 收稿时间： | 2022/9/15 0:00:00 |
| 修稿时间： | 2022/9/15 0:00:00 |
Effects and mechanism of blanching treatment on peeling of Citrus reticulata Blanco |
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| Chen Hong,Wan Chen,Pan Haibing,Tian Haoyu,Li Shanjun.Effects and mechanism of blanching treatment on peeling of Citrus reticulata Blanco[J].Transactions of the Chinese Society of Agricultural Engineering,2022,38(18):326-332. |
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| Authors: | Chen Hong Wan Chen Pan Haibing Tian Haoyu Li Shanjun |
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| Institution: | 1. College of Engineering, Huazhong Agricultural University, Wuhan 430070, China; 2. Key Laboratory of Agricultural Equipment in Mid-lower Yangtze River, Ministry of Agriculture and Rural Affairs, Wuhan 430070, China; 3. National R&D Center for Citrus reticulata Preservation;; 1. College of Engineering, Huazhong Agricultural University, Wuhan 430070, China; 2. Key Laboratory of Agricultural Equipment in Mid-lower Yangtze River, Ministry of Agriculture and Rural Affairs, Wuhan 430070, China; 3. National R&D Center for Citrus reticulata Preservation; 4. China Agriculture (Citrus reticulata) Research System, Wuhan 430070, China; 5. Citrus reticulata Mechanization Research Base, Ministry of Agriculture and Rural Affairs, Wuhan 430070, China |
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| Abstract: | Abstract: Blanching treatment is often used to reduce the difficulty of peeling Citrus reticulata reticulata Blanco before the real peeling process. However, the mechanism of Citrus reticulata blanching is still unclear, particularly for the relevant theoretical support in the actual processing. It is a high demand to clarify the effect of the peeling process in the special way of blanching treatment. This study aims to determine the effect of blanching treatment on the mechanical characteristics, tissue structure, and the peeling performance of Citrus reticulata reticulata Blanco peel. A test platform of Citrus reticulata peel separation was used to evaluate the peeling performance of Citrus reticulata under different blanching times. The tensile test was also carried out to evaluate the mechanical characteristics of blanched Citrus reticulata peel. The ultra-depth of field microscope and electron microscope (EM) were utilized to characterize the pericarp microstructure, white layer, and flesh structure based on the Ray CT tomography. The size of the exocarp of the Citrus reticulata was observed after blanching treatment. Therefore, the influencing mechanism was then established for the blanching treatment on the peel ability of Citrus reticulata. The experimental results showed that the blanching time posed a significantly vital and crucial effect on the maximum tensile force, the separation displacement, the peel breaking strength, and the porosity between the peel and pulp during Citrus reticulata peel separation (P<0.01). There was a positively correlated relationship between the separation displacement and the breaking strength. A negatively correlated relationship was found between the maximum tensile force and the porosity between peel and pulp. The peeled surface increasingly tended to be wrinkled, rough, and coarse with the increase of blanching time in the experiment. The pectin compounds on the peel cross section were slowly dissolved, whereas, the parenchyma cells and vascular bundle tissues totally collapsed and disappeared forward a single step. There was a gradual increase in the porosity between the peel and pulp. The peel-breaking strength changed accordingly, which first increased and then decreased. As a result, the minimum tension during peeling was reduced, where the separation displacement first increased and then decreased, the same as the peel-breaking strength. Once the blanching time equaled to 3 min, the maximum tensile force reached the minimum of 1.59N, which was reduced by 42.8%, compared with the control. The separation displacement also reached the maximum of 41.81mm, which increased by 19.6%, compared with the control. The overall peeling effect was the best at that time. But after the blanching time was more than 3 min, the peel with soft foam to break cannot be easy for the peeling. This study provides a theoretical reference for improving the difficulty of peeling Citrus reticulata reticulata Blanco and enriching the mechanism of blanching peeling. |
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| Keywords: | Citrus reticulata reticulata Blanco blanching treatment mechanical test tissue structure peeling performance |
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