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| 利用LF-NMR探讨冻融处理影响甘薯膨化产品品质的机理 | |
| 引用本文： | 郭 婷,何新益,邓放明,陈益能.利用LF-NMR探讨冻融处理影响甘薯膨化产品品质的机理[J].农业工程学报,2013,29(17):279-285. |
| 作者姓名： | 郭 婷 何新益 邓放明 陈益能 |
| 作者单位： | 1. 天津农学院食品科学系，天津 300384; 湖南农业大学食品科技学院，长沙 410128; 天津市农副产品深加工技术工程中心，天津 300384 2. 天津农学院食品科学系，天津 300384; 天津市农副产品深加工技术工程中心，天津 300384 3. 湖南农业大学食品科技学院,长沙,410128 4. 湖南农业大学信息科学技术学院,长沙,410128 |
| 基金项目： | 天津市农业科技合作项目（07050309） |
| 摘 要： | 为探究冻融处理对甘薯变温压差膨化干燥产品品质影响的机理，应用低场核磁共振技术（low-field nuclear magnetic resonance，LF-NMR）研究了冻融后甘薯中水分存在形式和各组分含量，比较了冻融次数对甘薯膨化干燥产品硬度、色泽和多孔性等品质指标的影响。结果表明：冻融后甘薯LF-NMR自旋-自旋弛豫时间T2谱中出现4个水分峰，其横向弛豫时间分别为T21（0.25～0.55 ms）、T22（1～2.5 ms）、T23（5～12 ms）、T24（40～200 ms）。随着冻融次数增加，自由水含量（mT24）先增加后减少，结合最紧密的水含量（mT21）先减少后增加；干燥产品多孔性和复水性逐渐增大，ΔE逐渐变小，L*和硬度先减小后有稍许增大。相关性分析表明，多孔性与T24、mT23呈现显著正相关（P＜0.05），相关系数分别为0.995、0.989；mT22与ΔE的相关系数为0.984。该研究为阐明冻融处理对果蔬变温压差膨化干燥品质变化机理分析提供了理论依据。 |
| 关 键 词： | 水分 核磁共振 干燥 冻融 甘薯 横向弛豫时间 |
| 收稿时间： | 2013/4/10 0:00:00 |
| 修稿时间： | 2013/7/17 0:00:00 |
Mechanism of freeze-thaw treatment influencing quality of puffing product for sweet potato using low-field nuclear magnetic resonance |
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| Guo Ting,He Xinyi,Deng Fangming and Chen Yi''neng.Mechanism of freeze-thaw treatment influencing quality of puffing product for sweet potato using low-field nuclear magnetic resonance[J].Transactions of the Chinese Society of Agricultural Engineering,2013,29(17):279-285. | |
| Authors: | Guo Ting He Xinyi Deng Fangming and Chen Yi'neng |
| Abstract: | The water content is generally 70% to 90% in fresh fruits and vegetable, which usually includes free water, immobilized water, and closely combined water. The water content and its distribution in the raw materials of fruit and vegetable may affect the drying process, physicochemical, and sensory characteristics of dry products dried by different drying technologies. There are a lot of drying methods reported, such as natural sun drying, vacuum drying, heat pump drying, forced-air drying, microwave drying, convective drying, freeze-drying, and explosion puffing drying. Nuclear magnetic resonance (NMR) is a physical phenomenon generated from the interaction between alternating magnetic field and substance. A pulse NMR system has been widely used in the investigation of bound water in a biological system in recent years. Among them, low-field nuclear magnetic resonance (LF-NMR) is a rapid, non-destructive analysis technique, in investigation of the whole process of samples proton transition after an attack by radio-frequency pulse to interpret the variation of water in samples from the microscopic point. The LF-NMR technology has been successfully applied to study the water content and distribution of the process of repeated freeze-thaw of meat, carrot drying process, banana ripening process, and potato heating and refrigeration process. |
| Keywords: | water nuclear magnetic resonance drying freeze-thaw sweet potato transverse relaxation time |
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