超声渗糖工艺对猕猴桃冻干时间的影响及响应面优化

周梦琪; 陈昌琳; 吕远平

doi:10.19303/j.issn.1008-0384.2022.007.014

超声渗糖工艺对猕猴桃冻干时间的影响及响应面优化

doi: 10.19303/j.issn.1008-0384.2022.007.014

周梦琪^1,,
陈昌琳²,
吕远平^{1, 3, ,}

1.
四川大学轻工科学与工程学院，四川　成都　610065
2.
四川省农业科学院经济作物育种栽培研究所，四川　成都　610300
3.
四川大学健康食品科学评价体系研究中心，四川　成都　610065

基金项目: 四川省重点研发项目（2020YFN0149）

详细信息

作者简介:
周梦琪（1997−），女，硕士研究生，研究方向：农产品加工及贮藏工程（E-mail：928427635@qq.com）

通讯作者:
吕远平（1971−），女，博士，教授，研究方向：食品科学与工程（E-mail：364943477@qq.com)

中图分类号: TS 255.1
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出版历程
- 收稿日期: 2021-12-27
- 修回日期: 2022-04-10
- 网络出版日期: 2022-08-07
- 刊出日期: 2022-07-28

Effect of Ultrasonic-assisted Sugar Osmotic Pretreatment on Dehydration Time and Optimization of Freeze-drying Kiwifruits

1.
College of Biomass Science and Engineering, Sichuan University, Chengdu, Sichuan　610065, China
2.
Industrial Crop Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan　610300, China
3.
Healthy Food Evaluation Research Center, Sichuan University, Chengdu, Sichuan　610065, China

摘要

摘要: 目的优化猕猴桃渗糖工艺，缩短猕猴桃冷冻干燥时间，提高冻干猕猴桃的品质。方法采用单因素试验，确定理想的糖液质量分数及超声作用时间、温度和功率范围，并通过响应面法优化冻干猕猴桃的超声渗糖工艺。结果单因素试验表明，猕猴桃的干燥时间随着超声作用温度的增加而延长，40 ℃以上的温度会使干燥时间陡增；相反地，随着超声功率和糖液质量分数的增加，猕猴桃干燥时间整体上呈现缩短的趋势；此外，猕猴桃干燥时间随着超声作用时间的延长而缩短，并逐渐趋于稳定。响应面优化并修正后的超声渗糖最佳工艺条件：糖液质量分数45%，超声作用时间、功率和温度分别为50 min、200 W和24 ℃。该条件下猕猴桃干的干燥时间为43.07 h，硬度14616.01 g，咀嚼性7795.61 mJ，维生素C和总糖含量分别为0.19%和62.82%，并且感官品质得到进一步提升。结论优化后的超声渗糖工艺较传统糖渍工艺（不使用超声辅助）可显著缩短猕猴桃冻干时间，并且最终的产品质量更佳，口感更为酥脆。
- 冷冻干燥 /
- 猕猴桃 /
- 超声渗糖工艺 /
- 冻干时间 /
- 响应面优化
Abstract: Objective The process to freeze-dry kiwifruits was optimized using an ultrasonic-assisted sugar osmotic pretreatment to shorten the drying time and improve the product quality. Method Single factor tests were conducted to determine the ranges of sugar concentration as well as ultrasonic application time, temperature, and power for the pretreatment prior to process optimization by a Box-Behnken response surface experiment. Result The time required to freeze-dry kiwifruits increased significantly when the treatment temperature was raised, especially, beyond 40℃. On the other hand, the time was shortened as the ultrasonic power and sugar concentration increased. Prolonged ultrasonic application also reduced the drying time to a leveled off minimum. The optimized pretreatment applied 200W ultrasound at 24℃ for 50m on fresh kiwifruits impinged with 45% (w/w) sugar. The freeze dehydration took 43.07h to yield kiwifruit pieces with a hardness measurement of 14,616.01g, a chewiness of 7,795.61mJ, a vitamin C content of 0.19%, and a total sugars content of 62.82%. The sensory evaluation rated the test product much superior to control without pretreatment. Conclusion The freeze-drying process optimized with ultrasonic-assisted sugar osmotic pretreatment on kiwifruits required significantly shortened dehydration time and produced products with superior quality in comparison with the conventional technology.
- freeze-drying /
- kiwifruit /
- ultrasonic-assisted sugar osmotic process /
- dehydration time /
- response surface optimization

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图 1 TPA质构特征曲线

Figure 1. TPA texture characteristic curve

下载: 全尺寸图片幻灯片

图 2 超声温度对失重率及干燥时间的影响

同一指标不同字母表示处理间差异显著（P＜0.05）。图3–5同。

Figure 2. Effects of pretreatment temperature on kiwifruit weight loss and drying time

Data with different letters indicate significant differences at P＜0.05. Same for Figs. 3-5.

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图 3 超声功率对失重率及干燥时间的影响

Figure 3. Effects of ultrasonic power on kiwifruit weight loss and drying time

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图 4 糖液质量分数对失重率及干燥时间的影响

Figure 4. Effects of sugar concentration on kiwifruit weight loss and drying time

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图 5 超声时间对失重率及干燥时间的影响

Figure 5. Effects of ultrasonic application time on kiwifruit weight loss and drying time

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表 1 感官评定标准

Table 1. Sensory evaluation standards

项目 Items	分数 Score	描述 Description
色泽（2.0分） Color (Score:2.0)	1.6～2.0分 Score:1.6～2.0	接近绿色，均匀一致 Close to green, uniform
	0.9～1.5分 Score:0.9～1.5	呈浅绿色，基本一致 Light green, almost uniform
	0～0.8分 Score:0～0.8	接近黄绿色，严重不均匀 Near yellowish green, severe unevenness
滋味及气味（3.0分） Taste and smell (Score:3.0)	2.0～3.0 分 Score:2.0～3.0	甜度适中，无异味，有猕猴桃特有的果味 Moderate sweetness, no peculiar smell, the unique fruit taste of kiwifruit
	1.0～1.9分 Score:1.0～1.9	甜度适中，无异味，猕猴桃的果味不够明显 Moderate sweetness, no peculiar smell, the unique fruit taste of kiwifruit was not obvious
	0～0.9分 Score:0～0.9	过酸或过甜，有异味 Too sour or too sweet, smelly
组织形态（2.0分） Structure (Score:2.0)	1.6～2.0 分 Score:1.6～2.0	硬度适中，无气泡，薄厚适宜 Moderate hardness, no bubbles, suitable thickness
	0.9～1.5分 Score:0.9～1.5	偏硬或偏软，少量气泡，薄厚不均匀 Hard or soft, a few bubbles, uneven thickness
	0～0.8分 Score:0～0.8	严重偏软或偏硬，大量气泡，过薄或过厚 Severe soft or hard, lots of bubbles, too thin or too thick
口感（3.0分） Mouthfeel (Score:3.0)	2.0～3.0分 Score:2.0～3.0	口感酥脆，适口 Crispy and palatability
	1.0～1.9 分 Score:1.0～1.9	口感较酥脆，较适口 Almost crisp and palatability
	0～0.9分 Score:0～0.9	口感不酥脆，不适口 Not crisp and palatability

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表 2 Box-Behnken试验因素水平

Table 2. Factors and levels of Box-Behnken experiment

因素 Factor	水平 Levels
因素 Factor	−1	0	1
A：超声时间 A:ultrasonic time/min	30	45	60
B：超声功率 B：ultrasonic power/W	120	160	200
C：超声温度 C：ultrasonic temperature/℃	20	30	40
D：糖液质量分数 D：sugar concentration/%	30	45	60

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表 3 Box-Behnken试验设计及结果

Table 3. Design and results of Box-Behnken experiment

序号 No.	A：超声时间 A:ultrasonic time/ min	B：超声功率 B：ultrasonic power/ W	C：超声温度 C：ultrasonic temperature/ ℃	D：糖液质量分数 D：sugar concentration/ %	冷冻干燥时间 Freeze-drying time/h
1	30	160	30	60	48.2
2	60	160	40	45	45.1
3	45	200	30	60	45.0
4	60	160	20	45	45.3
5	60	160	30	60	46.4
6	45	120	40	45	46.1
7	45	160	30	45	43.8
8	45	120	30	30	48.4
9	30	120	30	45	47.6
10	45	160	20	30	45.8
11	30	160	40	45	45.7
12	30	160	30	30	48.0
13	60	160	30	30	46.5
14	45	160	40	60	46.0
15	45	160	30	45	44.1
16	45	200	40	45	43.9
17	45	120	20	45	46.5
18	45	200	20	45	43.1
19	45	160	30	45	44.0
20	45	120	30	60	48.3
21	60	200	30	45	43.0
22	45	160	40	30	45.9
23	60	120	30	45	46.5
24	30	200	30	45	45.0
25	45	160	20	60	45.7
26	45	200	30	30	45.6
27	30	160	20	45	45.5

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表 4 回归模型的方差分析结果及显著性检验

Table 4. Analysis of variance and significance test

方差来源 Source	平方和 Sum of squares	自由度 df	均方 Mean square	F值 F value	P值（Pr＞F） P value （Pr＞F）	显著性 Significance
模型 Model	57.68	14	4.12	23.71	＜0.0001	**
A	4.32	1	4.32	24.86	0.30×10⁻³	*
B	26.40	1	26.40	151.96	＜0.0001	**
C	0.05	1	0.05	0.31	0.59
D	0.03	1	0.03	0.17	0.69
AB	0.20	1	0.20	1.17	0.30
AC	0.04	1	0.04	0.23	0.64
AD	0.02	1	0.02	0.13	0.73
BC	0.36	1	0.36	2.07	0.18
BD	0.06	1	0.06	0.36	0.56
CD	0.01	1	0.01	0.06	0.81
A²	7.10	1	7.10	40.89	＜0.0001	**
B²	2.46	1	2.46	14.16	0.002	*
C²	0.09	1	0.09	0.519	0.49
D²	21.96	1	21.96	126.39	＜0.0001	**
残差 Residual	2.085	12	0.17
失拟项 Lack of fit	2.04	10	0.20	8.74	0.11
纯误差 Pure error	0.05	2	0.02
R²=0.9651，R_Adj²=0.9244；P＜0.0001为高度显著，用“*”表示；P＜0.05为显著，用“”表示。 R²=0.965 1; R_Adj²=0.924 4; Significant difference at P< 0.0001 is highly significant, denoted by "*"; significant difference at P< 0.05 is significant, denoted by "" .

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表 5 响应面优化前后猕猴桃干品质指标

Table 5. Quality indicators of kiwifruits freeze-dried with and without process optimization

样品名称 Sample name	糖渍样品 Sample produced without the assistance of ultrasonic	超声渗糖样品 Sample produced by ultrasonic-assisted sugar osmotic process
干燥时间 Freeze-drying time/h	64.00±0.08 a	43.07±0.02 b
水分含量 Moisture content/%	5.92±0.06 a	5.83±0.04 a
维生素C含量 Vitamin C content/%	0.13±0.03 a	0.19±0.04 b
感官得分 Sensory evaluation score	8.06±0.39 b	8.29±0.43 a
总糖含量 Total sugar content/%	68.57±0.25 a	62.82±0.22 b
总酸含量 Total acid content/%	2.13±0.01 b	2.24±0.01 a
糖酸比 Sugar-acid ratio	32.16±0.01 a	28.07±0.01 b
硬度 Hardness/g	17650.29±1247.39 a	14616.01±981.81 b
咀嚼性 Chewiness/mJ	8851.40±1025.83 a	7795.61±1019.65 b
同行数据后不同小写字母表示差异显著（t检验，P＜0.05）。 Date with different letters on same row indicate significant differences at P＜0.05, using the t test.

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