香葱叶柄超声热风干燥工艺优化及品质分析

为探究超声预处理对香葱叶柄干燥效率和干燥产品品质的影响,本研究采用Box-Behnken响应面法对超声处理香葱叶柄的条件进行优化。通过测定干燥速率、复水比、L值、硫代亚磺酸酯和蒜氨酸保留率,利用归一化法进行综合评分。结果表明,超声波预处理的优化参数为:超声功率697.66 W、超声频率46.23 kHz、超声时间5.78 min,在此条件下综合评分为0.84。验证试验表明,优化条件下综合评分为0.82,误差为2.38%,表明优化结果具有可操作性,优化的超声预处理工艺能够提高香葱叶柄的干燥效率且能够改善其干燥品质。本研究结果为香葱叶柄干制产业化发展提供了一定的理论依据。

Optimization of Ultrasound Pretreatment Combined Hot-Air Drying Process and Quality Analysis of Chive (Allium ascalonicum)Petiole

In order to investigate the effect of ultrasound pretreatment on the drying efficiency and dried product quality of chive petiole, the Box-Behnken response surface method was used to optimize the condition of ultrasound pretreatment for chive petiole. By measuring the drying rate, rehydration ratio, L value, thiosulfinate and alliin retention rate of dried product, a normalization method was used to perform comprehensive scoring. Results showed that the optimized parameters of ultrasonic pretreatment were ultrasonic power 697.66 W, ultrasonic frequency 46.23 kHz and ultrasound pretreatment time 5.78 min. Under this condition, the overall score was 0.84. The verification tests showed that the comprehensive score under the optimized condition was 0.82 and the error was 2.38%, indicating the optimization result was reasonable. The optimized ultrasound pretreatment process could improve the drying efficiency of petiole and improve its drying quality. The result of this study will be of great significance to the development of the chive petiole drying industry in the future.