佛手叶粉微波干燥动力学模型的建立及品质特性分析
TS210.1; 为优化佛手叶粉的干燥效率与品质,以干基含水率、失水速率及感官评分等评估指标,探讨了间歇干燥模式、微波功率、装载量对干燥特性和感官品质的影响,旨在确定最佳干燥条件,并比较了热风与微波干燥后佛手叶粉在微观结构、色泽、叶绿素含量、吸湿性、溶解性及茶多酚含量等方面的差异.结果显示,20、30 s的间歇模式下的佛手叶粉品质最佳,时间较短,确定为最优干燥模式.微波功率和装载量对干燥速率产生显著影响,提高微波功率可有效缩短干燥时间,特别是缩短恒速干燥阶段;而在减速阶段,装载量对干燥速率的影响较小.在微波功率385 W,装载量20g时,感官综合评分达到最高(16.5).通过对比3种数学模型模...
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| Published in | 食品工业科技 Vol. 46; no. 3; pp. 278 - 287 |
|---|---|
| Main Authors | , , , , , , |
| Format | Journal Article |
| Language | Chinese |
| Published |
福建农林大学食品科学学院,福建 福州 350002%福建农林大学食品科学学院,福建 福州 350002
01.02.2025
武夷学院茶与食品学院,福建武夷山 354300%重庆市农业机械鉴定站,重庆 402160%武夷学院茶与食品学院,福建武夷山 354300 |
| Subjects | |
| Online Access | Get full text |
| ISSN | 1002-0306 |
| DOI | 10.13386/j.issn1002-0306.2024010189 |
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| Abstract | TS210.1; 为优化佛手叶粉的干燥效率与品质,以干基含水率、失水速率及感官评分等评估指标,探讨了间歇干燥模式、微波功率、装载量对干燥特性和感官品质的影响,旨在确定最佳干燥条件,并比较了热风与微波干燥后佛手叶粉在微观结构、色泽、叶绿素含量、吸湿性、溶解性及茶多酚含量等方面的差异.结果显示,20、30 s的间歇模式下的佛手叶粉品质最佳,时间较短,确定为最优干燥模式.微波功率和装载量对干燥速率产生显著影响,提高微波功率可有效缩短干燥时间,特别是缩短恒速干燥阶段;而在减速阶段,装载量对干燥速率的影响较小.在微波功率385 W,装载量20g时,感官综合评分达到最高(16.5).通过对比3种数学模型模拟干燥动力学过程,发现佛手叶水分比与干燥时间均存在非线性关系.但Page和Wang-Singh模型拟合效果显著,且Wang-Singh模型预测准确性更高,最佳拟合函数为 MR=(0.0011+0.0058X1+0.0037X2)t2-(0.086+0.1544X1+0.086X2)t+1.与热风干燥相比,佛手老叶在最优干燥条件下制备的佛手叶超微粉呈疏松细小颗粒结构,色泽亮绿,感官品质(16.9)更优,润湿性和溶解性有所提升,且茶多酚和叶绿素保留率偏高.以上结果能够为佛手叶的精深加工提供科学指导. |
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| AbstractList | TS210.1; 为优化佛手叶粉的干燥效率与品质,以干基含水率、失水速率及感官评分等评估指标,探讨了间歇干燥模式、微波功率、装载量对干燥特性和感官品质的影响,旨在确定最佳干燥条件,并比较了热风与微波干燥后佛手叶粉在微观结构、色泽、叶绿素含量、吸湿性、溶解性及茶多酚含量等方面的差异.结果显示,20、30 s的间歇模式下的佛手叶粉品质最佳,时间较短,确定为最优干燥模式.微波功率和装载量对干燥速率产生显著影响,提高微波功率可有效缩短干燥时间,特别是缩短恒速干燥阶段;而在减速阶段,装载量对干燥速率的影响较小.在微波功率385 W,装载量20g时,感官综合评分达到最高(16.5).通过对比3种数学模型模拟干燥动力学过程,发现佛手叶水分比与干燥时间均存在非线性关系.但Page和Wang-Singh模型拟合效果显著,且Wang-Singh模型预测准确性更高,最佳拟合函数为 MR=(0.0011+0.0058X1+0.0037X2)t2-(0.086+0.1544X1+0.086X2)t+1.与热风干燥相比,佛手老叶在最优干燥条件下制备的佛手叶超微粉呈疏松细小颗粒结构,色泽亮绿,感官品质(16.9)更优,润湿性和溶解性有所提升,且茶多酚和叶绿素保留率偏高.以上结果能够为佛手叶的精深加工提供科学指导. |
| Abstract_FL | To enhance the drying efficiency and quality of Foshou leaf powder,this investigation assessed the effects of intermittent drying modes,microwave power,and load amount on its drying attributes and sensory qualities,utilizing dry basis moisture content,rate of dehydration,and sensory evaluations as benchmarks.The objective was to identify the most favorable drying conditions while also compare the variances in microstructure,color,chlorophyll concentration,hygroscopicity,solubility,and tea polyphenol between Foshou leaf powders dried using hot air and microwave techniques.The findings demonstrated that the intermittent drying modes of 20 and 30 seconds yielded the highest quality Foshou leaf powder,establishing these conditions as optimal.Notably,microwave power and the quantity of material loaded were determinants of drying speed,with an increase in microwave power notably shortening the drying duration,especially during the constant-rate phase of drying.Conversely,the effect of the load amount on drying speed was less pronounced during the falling-rate phase.Optimal sensory quality,scoring 16.5,was observed at a microwave setting of 385 W with a 20 g load amount.Through the comparison of three mathematical models to simulate drying kinetics,a nonlinear relationship between the moisture ratio of Foshou leaves and the drying time was observed.The Page and Wang-Singh models were particularly effective,with the Wang-Singh model providing superior predictive accuracy.The most accurate fitting function determined was MR=(0.0011+0.0058X1+0.0037X2)t2-(0.086+0.1544X1+0.086X2)t+1.In comparison to hot air drying,the Foshou leaf powder produced under optimal microwave drying conditions showed a looser and finer particle structure,a vibrant green hue,and enhanced sensory properties(16.9),alongside improved wettability,solubility,and a higher preservation of tea polyphenols and chlorophyll.These insights offer valuable scientific direction for the advanced processing of Foshou leaves,highlighting the potential of microwave drying in augmenting the quality of leaf powders. |
| Author | 周江鸿 许祯毅 王宇翔 庞杰 孙辉 毛志幸 张渤 |
| AuthorAffiliation | 武夷学院茶与食品学院,福建武夷山 354300%重庆市农业机械鉴定站,重庆 402160%武夷学院茶与食品学院,福建武夷山 354300;福建农林大学食品科学学院,福建 福州 350002%福建农林大学食品科学学院,福建 福州 350002 |
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| Author_FL | ZHANG Bo SUN Hui XU Zhenyi PANG Jie MAO Zhixing ZHOU Jianghong WANG Yuxiang |
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| DocumentTitle_FL | Establishment of Micro wave Drying Dynamic Model for Foshou Leaves Powder and Analysis of Quality Characteristics |
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| Keywords | 品质特性 microwave drying 微波干燥 Foshou leaf powder 佛手老叶 动力学模型 Foshou leaves quality characteristics 佛手叶粉 dynamic model |
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| PublicationTitle | 食品工业科技 |
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| Publisher | 福建农林大学食品科学学院,福建 福州 350002%福建农林大学食品科学学院,福建 福州 350002 武夷学院茶与食品学院,福建武夷山 354300%重庆市农业机械鉴定站,重庆 402160%武夷学院茶与食品学院,福建武夷山 354300 |
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| Snippet | TS210.1; 为优化佛手叶粉的干燥效率与品质,以干基含水率、失水速率及感官评分等评估指标,探讨了间歇干燥模式、微波功率、装载量对干燥特性和感官品质的影响,旨在确定最佳干燥... |
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| Title | 佛手叶粉微波干燥动力学模型的建立及品质特性分析 |
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