Abstract
In order to explore the quality change characteristics of sweet potato leaves during salinization, ultrasonic, and their combined pretreatment, the physicochemical properties of sweet potato leaves during heat pump drying under different pretreatment processes were studied. The results showed that when the POD enzyme after drying was low in suitability and strong in antioxidant capacity, with 4% of salt concentration, Under the control of these conditions, the rehydration of sweet potato leaves was generally higher than that of others. Moreover, the drying time was the shortest and the comprehensive score was the highest.
Publication Date
7-28-2020
First Page
206
Last Page
210,215
DOI
10.13652/j.issn.1003-5788.2020.07.041
Recommended Citation
Yu, YANG; Guang-yue, REN; Ya-nan, SHI; Shu-lin, LIU; Ya-feng, ZHANG; and Li-ping, MA
(2020)
"Effects of different pretreatment on the quality of sweet potato leaves with heat pump drying,"
Food and Machinery: Vol. 36:
Iss.
7, Article 41.
DOI: 10.13652/j.issn.1003-5788.2020.07.041
Available at:
https://www.ifoodmm.cn/journal/vol36/iss7/41
References
[1] 李文冬.绿叶菜之王红薯叶[J].农产品市场周刊,2017(28):55.
[2] 王秋亚,薛航.红薯叶有效成分的提取及开发应用研究进展[J].食品工业,2018,39(7):260-263.
[3] 周增学.红薯的营养价值与保健功能[J].食品与药品,2006(8):75-76.
[4] 张鹏,吴小华,张振涛,等.热泵干燥技术及其在农特产品中的应用展望[J].制冷与空调,2019,19(7):65-71.
[5] 周爱梅,王爽,刘欣,等.热泵干燥工艺对佛手凉果色泽及质构的影响[J].食品与机械,2017,33(10):135-139.
[6] 安可婧,魏来,唐道邦,等.果蔬干燥前处理技术的应用及研究进展[J].现代食品科技,2019,35(6):314-321.
[7] 金峰,方芳,丁媛媛,等.预处理对哈密瓜变温压差膨化干燥产品品质的影响[J].食品与机械,2010,26(2):15-18.
[8] YADAV A K,SINGH S V.Osmotic dehydration of fruits and vegetables:A review[J].Journal of Food Science and Technology,2014,51(9):1 654-1 673.
[9] SIUCINSKA K,KONOPACKA D.Application of ultrasound to modify and improve dried fruit and vegetable tissue:A review[J].Drying Technology:An International Journal,2014,32(11):1 360-1 368.
[10] RODRÍGUEZ Ó,EIM V,ROSSELLÓC,et al.Application of power ultrasound on the convective drying of fruits and vegetables:Effects on quality[J].Journal of Science and Food Agriculture,2018,98(5):1 660-1 673.
[11] FAN Kai,ZHANG Min,MUJUMDAR A S.Application of airborne ultrasound in the convective drying of fruits and vegetables:A review[J].Ultrasonics Sonochemistry,2017,39:47-57.
[12] 刘宗博,李大婧,李德海,等.3种预处理方式对双孢菇干制品品质的影响[J].食品科学,2015,36(19):72-76.
[13] 严小辉,余小林,胡卓炎,等.超声预处理对半干型荔枝干干燥时间的影响[J].农业工程学报,2011,27(3):351-356.
[14] 任仙娥,何仁,黄永春,等.超声强化菠萝渗透脱水工艺[J].食品科学,2010,31(22):279-282.
[15] JAMBRAK S R,MASON T J,PANIWNYK L,et al.Accelerated drying of button mushrooms,Brussels sprouts and cauliflower by applying power ultrasound and its rehydration properties[J].Journal of Food Engineering,2007,81(1):88-97.
[16] KADAM S U,TIWARI B K,O'DONNELL C P.Effect of ultrasound pre-treatment on the drying kinetics ofbrown Seaweed Ascophyllum nodosum[J].Ultrasonics Sonochemistry,2015,23(23):302-307.
[17] DEHGHANNYA J,RASOUL G,GHANBARZADEH B.Effect of ultrasound-assisted osmotic dehydration pretreatment on drying kinetics and effective moisture diffusivity of Mirabelle Plum[J].Journal of Food Processing and Preservation,2015,39(6):2 710-2 717.
[18] WANG Lin,XU Bao-guo,WEI Ben-xi,et al.Low frequency ultrasound pretreatment of carrot slices:Effect on the moisture migration and quality attributes by intermediate-wave infrared radiation drying[J].Ultrasonic Sonochemistry,2018,40:619-628.
[19] NASCIMENTO E M G C,MULET A,ASCHERI J L R,et al.Effects of high-intensity ultrasound on drying kinetics and antioxidant properties of passion fruit peel[J].Journal of Food Engineering,2016,170:108-118.
[20] NOWACKA M,WITROWA-RAJCHERT D,WIKTOR A,et al.Drying of ultrasound pretreated apple and its selected physical properties[J].Journal of Food Engineering,2012,113(3):427-433.
[21] RICCE C,ROJAS M L,MIANO A C,et al.Ultrasound pretreatment enhances the carrot drying and rehydration[J].Food Res Int,2016,89(1):701-708.