| 过热蒸汽-热风联合干燥制备马铃薯颗粒全粉 |
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| 引用本文： | 黄小丽, 高明苏, 张宝善, 肖旭霖, 赵武奇. 过热蒸汽-热风联合干燥制备马铃薯颗粒全粉[J]. 食品工业科技, 2019, 40(19): 152-157,163. DOI: 10.13386/j.issn1002-0306.2019.19.025 |
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| 作者姓名： | 黄小丽 高明苏 张宝善 肖旭霖 赵武奇 |
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| 作者单位： | 1.陕西师范大学食品工程与营养科学学院, 陕西西安 710119 |
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| 基金项目： | 陕西师范大学中央高校基本科研业务费专项(GK201503072,GK201601007)。西安市科技局项目(201805027YDCG11(2))陕西省科技厅项目(2018NY-162) |
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| 摘 要： | 采用过热蒸汽干燥+热风干燥工艺制备马铃薯颗粒全粉:前段(含水率50%~78%)采用过热蒸汽干燥完成淀粉熟化和部分脱水,后段(含水率7%~50%)采用65℃热风干燥。其中,过热蒸汽干燥试验选取过热蒸汽温度、蒸汽流速和马铃薯片厚度为试验因素,设计三元二次回归正交组合试验,研究过热蒸汽温度、蒸汽流速和切片厚度对马铃薯过热蒸汽干燥特性和后续热风干燥特性的影响,以及马铃薯全粉松散堆积密度和水合能力与过热蒸汽干燥阶段干燥参数间的关系式。结果表明,马铃薯过热蒸汽干燥速率随蒸汽温度和蒸汽流速的增加而提高,随切片厚度的增加而降低;不同条件的过热蒸汽干燥所得半干马铃薯其后续热风干燥特性无明显差异,但与传统加工工艺相比,总干燥时间明显缩短;建立的马铃薯颗粒全粉松散堆积密度和水合能力与过热蒸汽干燥阶段控制参数间的回归模型显著,决定系数R2分别为0.820和0.662,验证试验所得马铃薯颗粒全粉松散堆积密度和水合能力实测值与回归模型模拟值相对误差分别19.93%和29.07%。研究结果显示,过热蒸汽干燥联合热风干燥制备马铃薯颗粒全粉可减少操作环节,缩短总干燥时间,该技术具有推广应用价值。
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| 关 键 词： | 过热蒸汽干燥 热风干燥 马铃薯颗粒全粉 干燥特性 |
| 收稿时间： | 2018-12-11 |
Preparation of Potato Granules Powder by Superheated Steam Drying Combined with Hot Air Drying |
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| HUANG Xiao-li, GAO Ming-su, ZHANG Bao-shan, XIAO Xu-lin, ZHAO Wu-qi. Preparation of Potato Granules Powder by Superheated Steam Drying Combined with Hot Air Drying[J]. Science and Technology of Food Industry, 2019, 40(19): 152-157,163. DOI: 10.13386/j.issn1002-0306.2019.19.025 |
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| Authors: | HUANG Xiao-li GAO Ming-su ZHANG Bao-shan XIAO Xu-lin ZHAO Wu-qi |
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| Affiliation: | 1.Shaanxi Normal University, Xi'an 710119, China |
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| Abstract: | Potato granule powder was prepared by superheated steam drying and hot air drying. The starch ripening and partial dehydration were completed by superheated steam drying in the front section(moisture content 50%~78%)and hot air drying at 65℃ in the back section(moisture content 7%~50%). In the superheated steam drying experiment,the superheated steam temperature,steam velocity and potato chip thickness were selected as the experimental factors,and three-dimensional quadratic regression orthogonal combination experiment was designed to study the effects of superheated steam temperature,steam velocity and slice thickness on the drying characteristics of potato superheated steam and subsequent hot air drying characteristics,as well as the relationship between the bulk density and hydration capacity of potato powder and the drying parameters of superheated steam drying stage. Results showed that,superheated steam drying rate increased with the increasing of steam temperature and velocity while it decreased with the increase of slice thickness;Differences of hot air drying character among all potato chips pre-dried with superheated steam were not significant,but compared with conventional operating,the total drying time of the combined drying method in this study was shortened remarkably;Mathematic models between potato granule bulk density,water holding capacity and superheated steam drying parameters were significant,and their decision coefficients R2 were 0.820 and 0.662,respectively;Relative errors between verification experiment values and calculated values from models of bulk density and water holding capacity were 19.93% and 29.07%. Study results indicated that,combined drying method provided in this paper could reduce operating procedure and total drying time,and it had potential industrial application. |
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| Keywords: | superheated steam drying hot air drying potato granule drying character |
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