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

doi:10.6048/j.issn.1001-4330.2022.06.014

Abstract

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:

S609

XU Mingqiang, MENG Yina, ZHANG Ting, MA Yan, MENG Xintao, ZOU Shuping, ZHANG Qian. Study of Explosion Puffing Drying Process for Xinjiang Thick-Skin Melon Chipsat Pressure Difference[J]. Xinjiang Agricultural Sciences, 2022, 59(6): 1429-1437.

许铭强, 孟伊娜, 张婷, 马燕, 孟新涛, 邹淑萍, 张谦. 厚皮甜瓜脆片压差膨化干燥工艺[J]. 新疆农业科学, 2022, 59(6): 1429-1437.

Figures/Tables 9

References 20

[1]	新疆甜瓜西瓜资源调查组. 新疆甜瓜西瓜志[M]. 乌鲁木齐: 新疆人民出版社, 1985.
	Xinjiang Melon and Watermelon Resources Investigation Team. Xinjiang Melon and Watermelon[M]. Urumqi: Xinjiang People's Publishing House, 1985.
[2]	胡国智, 熊韬, 吴海波, 等. 新疆哈密瓜不同品种果实风味物质分析[J]. 新疆农业科学, 2017, 54(7):1232-1238.
	HU Guozhi, XIONG Tao, WU Haibo, et al. Comparison of the Flavor Compounds in Different Ripe Hami Melons in Xinjiang[J]. Xinjiang Agricultural Sciences, 2017, 54(7):1232-1238.
[3]	Yang B, Tian S, Hongxia L, et al. Effect of temperature on chilling injury, decay and quality of Hami melon during storage[J]. Postharvest Biology and Technology, 2003, 29(8):229-232. DOI URL
[4]	陈存坤, 高芙蓉, 薛文通, 等. 臭氧处理对新疆厚皮甜瓜贮藏品质和生理特性的影响[J]. 食品科学, 2016, 37(20):215-220.
	CHEN Cunkun, GAO Furong, XUE Wentong, et al. Effects of Ozone Treatment on Storage Quality and Physiological Characteristics of Xinjiang Thick-Skinned Melon[J]. Food Science, 2016, 37(20):215-220.
[5]	葛邦国, 吴茂玉, 和法涛, 等. 我国果蔬脆片研究现状及发展趋势[J]. 中国果菜, 2009,(9):39-42.
	GE Bangguo, WU Maoyu, HE Fatao, et al. The Current Situation and Trend of Development of the Fruits and Vegetables Chips in China[J]. China Fruit and Vegetable, 2009,(9):39-42.
[6]	Mian Noor Hussain/Asghar Ali. 不同干燥方法和预处理对果蔬脆片品质特性影响研究[D]. 北京: 中国农业科学院, 2019.
	Mian Noor Hussain/Asghar Ali. Effects of Different Drying Methods and Pretreatments on the Quality Characteristics of Fruit and Vegetable Chips[D]. Beijing: Chinese Academy of Agricultural Sciences, 2019.
[7]	葛邦国, 马超. 果蔬膨化脆片产品品质分析[J]. 中国果菜, 2013,(9):37-39.
	GE Bangguo, MA Chao. Product Quality Analysis of Fruit and Vegetable Puffed Chips[J]. China Fruit and Vegetable, 2013,(9):37-39.
[8]	王海鸥, 扶庆权, 陈守江, 等. 不同组合冷冻干燥方法对水蜜桃脆片品质的影响[J]. 食品与发酵工业, 2018, 44(7):173-178.
	WANG Haiou, FU Qingquan, CHEN Shoujiang, et al. Effect of different combined freeze-drying methods on the qualities of peach crisp[J]. Food and Fermentation Industries, 2018, 44(7):173-178.
[9]	王辉, 刘敏, 董楠, 等. 真空油炸苹果脆片预处理工艺优化[J]. 食品工业科技, 2019, 40(17):184-190.
	WANG Hui, LIU Min, DONG Nan, et al. Optimization of Pretreatment Technique for the Vacuum Fried Apple Chips[J]. Science and Technology of Food Industry, 2019, 40(17):184-190.
[10]	刘增强, 邓林爽, 丁文平, 等. 变温压差膨化干燥香菇脆片的工艺优化[J]. 食品工业科技, 2018, 39(20):186-193,199.
	LIU Zengqiang, DENG Linshuang, DING Wenping, et al. Optimization of Varying Temperature and Pressure Puffing Drying for Lentinus edodes Chips[J]. Science and Technology of Food Industry, 2018, 39(20):186-193,199.
[11]	廉苗苗, 黄略略, 段续. 猕猴桃在冻干-真空微波联合干燥过程中的品质变化与水分分布特征[J]. 食品与发酵工业, 2020, 46(15):162-168.
	LIAN Miaomiao, HUANG Luelue, DUAN Xu. Quality change and moisture distribution of kiwifruit during FD-MVD[J]. Food and Fermentation Industries, 2020, 46(15):162-168.
[12]	宋悦, 金鑫, 毕金峰, 等. 超声辅助渗透处理对热风干燥及真空冷冻干燥黄桃片品质的影响[J]. 食品科学, 2020, 41(15):177-185.
	SONG Yue, JIN Xin, BI Jinfeng, et al. Effect of Ultrasonic-Assisted Osmotic Dehydration on the Quality Characteristics of Hot Air Dried and Vacuum Freeze Dried Yellow Peach Chips[J]. Food Science, 2020, 41(15):177-185.
[13]	刘超, 陈海峰, 易福磊, 等. 果蔬脆片膨化设备的现状及发展[J]. 粮油加工, 2009,(9):163-165.
	LIU Chao, CHEN Haifeng, YI Fulei, et al. Current Situation and Development of Fruit and Vegetable Chip’s Puffing Equipment[J]. Cereals and Oils Processing, 2009,(9):163-165.
[14]	毕金峰. 果蔬低温高压膨化干燥关键技术研究[D]. 北京: 中国农业科学院, 2005.
	BI Jinfeng. Research on the key technology of low-temperature and high-pressure puffing drying of fruits and vegetables[D]. Beijing: Chinese Academy of Agricultural Sciences, 2005.
[15]	Varnalis A I, Brennan J G, MacDougall D B. A proposed mechanism of high-temperature puffing of puffing. Part Ⅰ.The influence of blanching and drying condition on the volume of puffed cubes[J]. Journal of Food Engineering, 2001, 48:361-367. DOI URL
[16]	蔡亚东, 赵成军. 哈密瓜脆片真空油炸工艺技术[J]. 食品工业科技, 1998,(6):61-62.
	CAI Yadong, ZHAO Chengjun. The vacuum deep fried technology of Hami melon crisps[J]. Science and technology of food industry, 1998,(6):61-62.
[17]	Rodrigues S, Fernandes F. Dehydration of melons in a ternary system followed by air-drying[J]. Journal of food Engineering, 2007, 80(2):678-687. DOI URL
[18]	Nath A, Chattopadhyay P K. Optimization of oven toasting for improving crispness and other quality attributes of ready to eat potato-soy snack using response surface methodology[J]. Journal of Food Engineering, 2007, 80:1282-1292. DOI URL
[19]	卢越. 果蔬物料干燥过程中外观品质检测方法研究[D]. 镇江: 江苏大学, 2019.
	LU Yue. Research on Appearance Quality Inspection Method of Fruit and Vegetable Materials during Drying[D]. Zhenjiang: Jiangsu University, 2019.
[20]	Hawlader M N A, Perera C O, Tian M. Properties of modified atmosphere heat pump dried foods[J]. Journal of Food Engineering, 2006, 74:392-401. DOI URL

自变量 Independent variable	编码值 Coded value	编码水平Coding level
		-1	0	1
		预干燥后含水率 Moisture content after pre-drying(%)	X₁	20	30	40
膨化温度 Puffing temperature(℃)	X₂	80	90	100
真空时间 Vacuum drying time(h)	X₃	1	2	3

自变量 Independent variable	编码值 Coded value	编码水平Coding level
		-1	0	1
		预干燥后含水率 Moisture content after pre-drying(%)	X₁	20	30	40
膨化温度 Puffing temperature(℃)	X₂	80	90	100
真空时间 Vacuum drying time(h)	X₃	1	2	3

标准序 Standard order	运行序 Run seque -nce	预干燥后含水率 Moisture content after pre- drying(%)	压差膨化温度 Puffing tempera- ture(℃)	膨化真空时间 Vacuum drying time(h)	产品含水率Y₁ Product moisture content Y₁(%)	产品酥脆度Y₂ Brittleness Y₂(个)	产品膨化度Y₃ Puffing degree Y₃	产品色泽 △E值 Y₄ Color △E Y₄
10	1	30	100	1	6.49	146	1.04	56.00
1	2	20	80	2	5.49	177	1.35	68.53
12	3	30	100	3	4.88	312	1.27	67.89
14	4	30	90	2	6.94	139	1.37	68.54
2	5	40	80	2	16.93	104	0.34	56.97
11	6	30	80	3	9.92	118	1.04	68.54
13	7	30	90	2	6.81	167	1.34	65.78
9	8	30	80	1	9.56	119	0.78	54.32
4	9	40	100	2	7.94	138	0.89	68.54
17	10	30	90	2	8.65	180	1.03	63.89
8	11	40	90	3	10.21	109	0.48	58.21
6	12	40	90	1	18.74	88	0.12	53.09
7	13	20	90	3	4.72	364	1.31	59.65
3	14	20	100	2	4.73	344	1.27	55.78
16	15	30	90	2	7.95	135	0.98	67.78
5	16	20	90	1	4.82	322	1.06	58.78
15	17	30	90	2	5.48	145	1.18	68.21

标准序 Standard order	运行序 Run seque -nce	预干燥后含水率 Moisture content after pre- drying(%)	压差膨化温度 Puffing tempera- ture(℃)	膨化真空时间 Vacuum drying time(h)	产品含水率Y₁ Product moisture content Y₁(%)	产品酥脆度Y₂ Brittleness Y₂(个)	产品膨化度Y₃ Puffing degree Y₃	产品色泽 △E值 Y₄ Color △E Y₄
10	1	30	100	1	6.49	146	1.04	56.00
1	2	20	80	2	5.49	177	1.35	68.53
12	3	30	100	3	4.88	312	1.27	67.89
14	4	30	90	2	6.94	139	1.37	68.54
2	5	40	80	2	16.93	104	0.34	56.97
11	6	30	80	3	9.92	118	1.04	68.54
13	7	30	90	2	6.81	167	1.34	65.78
9	8	30	80	1	9.56	119	0.78	54.32
4	9	40	100	2	7.94	138	0.89	68.54
17	10	30	90	2	8.65	180	1.03	63.89
8	11	40	90	3	10.21	109	0.48	58.21
6	12	40	90	1	18.74	88	0.12	53.09
7	13	20	90	3	4.72	364	1.31	59.65
3	14	20	100	2	4.73	344	1.27	55.78
16	15	30	90	2	7.95	135	0.98	67.78
5	16	20	90	1	4.82	322	1.06	58.78
15	17	30	90	2	5.48	145	1.18	68.21

回归方程系数 Regression equation coefficient	P值Significant level
回归方程系数 Regression equation coefficient	Y₁	Y₂	Y₃	Y₄
X₁	<0.000 1^***	0.000 1^***	0.000 1^***	0.543 2
X₂	0.004^**	0.003 5^**	0.049 9^*	0.987 6
X₃	0.053 1	0.052 5	0.030 2^*	0.010 6^*
X₁X₂	0.029 0^*	0.095 9	0.064 2	0.007 6^**
X₁X₃	0.026 4^*	0.770	0.712 8	0.537 9
X₂X₃	0.023 2^*	0.046 5^*	0.919 7	0.733 0
X₁X₁	0.047 4^*	0.040 5^*	0.008 4^**	0.030 6^*
X₂X₂	0.841 8	0.787 3	0.620 1	0.968 7
X₃X₃	0.372 2	0.177 4	0.034 0^*	0.015 5^*
R²	0.940 2	0.937 1	0.934 4	0.865 8