Xinjiang Agricultural Sciences ›› 2022, Vol. 59 ›› Issue (6): 1429-1437.DOI: 10.6048/j.issn.1001-4330.2022.06.014

• Soil Fertilizer·Horiculural Special Local Products·Storage and Preservation Procssing·Germplasm Resources • Previous Articles     Next Articles

Study of Explosion Puffing Drying Process for Xinjiang Thick-Skin Melon Chipsat Pressure Difference

XU Mingqiang(), MENG Yina, ZHANG Ting, MA Yan, MENG Xintao, ZOU Shuping, ZHANG Qian()   

  1. Research Institute of Agro-Products Storage and Processing,Xinjiang Academy of Agricultural Sciences/Research Center of Main Agricultural Products Processing Engineering in Xinjiang, Urumqi 830091, China
  • Received:2021-09-13 Online:2022-06-20 Published:2022-07-07
  • Correspondence author: ZHANG Qian
  • Supported by:
    National Natural Science Foundation of China "Study on the Relationship between Polyamines (PAs) Metabolism and Transcription Factor CmCBFs of Yellow Melon under Low Temperature(31860580);Youth Science and Technology Fund Project of Xinjiang Academy of Agricultural Sciences "Hami Melon Chips Pulse Flash Puffing Combined Drying Process Research"(xjnkq-2016003)

厚皮甜瓜脆片压差膨化干燥工艺

许铭强(), 孟伊娜, 张婷, 马燕, 孟新涛, 邹淑萍, 张谦()   

  1. 新疆农科院农产品贮藏加工研究所/新疆主要农副产品精深加工工程技术研究中心,乌鲁木齐 830091
  • 通讯作者: 张谦
  • 作者简介:许铭强(1987-),男,甘肃张掖人,副研究员,硕士,研究方向为农产品贮运与加工,(E-mail) xmq2046@hotmail.com
  • 基金资助:
    国家自然科学基金“黄皮甜瓜低温/抗冷诱导过程中多胺(PAs)代谢与转录因子CmCBFs之间的关系研究”(31860580);新疆农业科学院青年科技基金“哈密瓜脆片脉动闪蒸膨化联合干燥工艺研究”(xjnkq-2016003)

Abstract:

【Objective】 To study the pressure difference puffing and drying process of Xinjiang thick-skin melon crisps to obtain better quality Xinjiang thick-skin melon chips.【Method】 A three-factor quadratic regression rotation combination design was adopted to optimize the explosion puffing drying process of Xinjiang thick-skin melon. The effects of three variables that were water content after pre-drying, puffing temperature and vacuum drying time on four indexes: water content of product, crispness, puffing rate and color. Based on the experimental data, the quadratic regression model on the above four indexes was deduced, and then the above three variables were analyzed with interaction effects and response surface methodology (RSM). 【Result】 The secondary regression model of four evaluation indicators was obtained through the response surface analysis, and the superior process parameters were determined as: water content after pre-drying was 30%, puffing temperature was 90℃ and vacuum drying time was 2 h.【Conclusion】 Under these conditions, a complete Xinjiang thick-skin melon chip with uniform color and crispness can be obtained, which can provide a theoretical reference for the development and utilization of Xinjiang thick-skin melon puffed chips and promote the marketization of Xinjiang thick-skin melon industry.

Key words: Xinjiang thick-skin melon; chips; explosion puffing drying at variable pressure difference; drying process

摘要:

【目的】 研究新疆厚皮甜瓜脆片干燥工艺,获得品质较佳的新疆厚皮甜瓜膨化脆片。【方法】 选取新疆厚皮甜瓜切片预干燥后含水率、压差膨化干燥温度、压差膨化真空干燥时间3个工艺关键因素,采用压差膨化技术和响应面中心组合设计,分析不同因素对新疆厚皮甜瓜膨化脆片产品含水率、酥脆度、膨化度和色泽的影响,研究新疆厚皮甜瓜脆片压差膨化干燥工艺。【结果】 较优工艺参数为新疆厚皮甜瓜切片预干燥后含水率为30%,膨化干燥温度为90℃,真空干燥时间为2 h。【结论】 新疆厚皮甜瓜脆片色泽均匀、口感酥脆。

关键词: 新疆厚皮甜瓜, 脆片, 压差膨化, 干燥工艺

CLC Number: