超声—远红外辐射干燥对香蕉片品质的影响

采用超声—远红外辐射干燥技术对香蕉片进行干燥,比较不同辐射温度(150,210,270 ℃)和超声功率(0,30,60 W)对香蕉片质构、复水比、收缩率、色差、感官品质、总酚含量、维生素C含量和抗氧化活性的影响.结果表明,辐射温度和超声功率对干燥香蕉片的理化品质均有影响.香蕉片质构、复水比和收缩率等品质以辐射温度270...

Effects of ultrasound combined far-infrared radiation drying on the quality of banana slices

In order to investigate the quality characteristics of banana dried by ultrasound combined with far-infrared radiation drying,the banana slices were dried using ultrasound combined farinfrared radiation drying,and the drying was operated using the radiation temperature of 150,210,270 ℃ under the ultrasound power of 0,30,60 W.The effect of drying conditions on structure,rehydration ratio,shrinkage,color difference,total phenol content,VCcontent and antioxidant activity of banana slices were compared.The results showed that as the increases of radiation temperature and ultrasound power,the hardness values and shrinkage rate of banana slices decreased,and the rehydration ratio increased.At radiation temperature of 210 ℃,the color difference of banana slices was smaller,the contents of total phenol and VC were higher,and the antioxidant activity was stronger.The application of ultrasound can improve the physical and chemical quality of banana slices dried by far-infrared radiation.The results of weighted comprehensive score analysis showed that radiation temperature of 210℃and ultrasonic power of 60 W were the optimal parameters for ultrasound combined far-infrared radiation drying of banana slices.