切片厚度和预处理浓度对晒干菠萝品质特性的影响

Paddy Ainebyona, Musoke Yekoyada, J. Kigozi, Nabubuya Agnes
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引用次数: 1

摘要

本研究的总体目标是确定不同加工条件(切片厚度和预处理浓度)对菠萝太阳干燥过程中质量变化(维生素C保留率、褐变率、再水化率)的影响。将菠萝切成不同厚度(5和10 mm),用不同浓度的柠檬酸(2、5和10 g/l)进行预处理,在Hohenheim模型型太阳能隧道干燥机中干燥2天,直到达到安全水分水平≤15%。使用标准AOAC方法分析样品的质量特征变化。干菠萝片在褐变评分和维生素C保留率方面差异显著(p≤0.05),而在复水率方面差异不显著(p>0.05)。切片厚度和预处理浓度对干燥过程中菠萝切片褐变评分/指数有显著交互作用(p≤0.05)。在干燥过程中,样品的总体维生素C浓度增加,在5mm厚度的样品中,用5%柠檬酸溶液预处理的样品中,维生素C浓度最高为36.85 mg/100 g。切片至5mm厚度、用5 g/l柠檬酸溶液预处理的样品中,维生素C保留率最高(15.68),而用10 g/l柠檬酸溶液处理的5mm切片中,维生素C保留率最低(2.41)。复水比为1.60 ~ 2.53。不同处理间补液率差异不显著(P≤0.05)。当柠檬酸浓度为5 g/l时,褐变指数最高的是柠檬酸浓度为5 g/l时,褐变指数最高的是柠檬酸浓度为5 g/l时。在给定标准下,最佳条件为5 mm切片厚度和2 g/l预处理浓度,最大期望值为0.639。经优化后的干燥参数组合,其维生素C含量为9.14,复水率为2.43,褐变率为0.47。
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Effects of Slice Thickness and Pre-Treatment Concentration on the Quality Characteristics of Solar Dried Pineapple
The overall goal of this study was to determine the quality changes (vitamin C retention, browning, rehydration ratio) that occur during solar drying of pineapple as influenced by different processing conditions (slice thickness and pre-treatment concentration). Pineapple fruits were sliced to varying thicknesses (5 and 10 mm), pre-treated at different concentrations of citric acid (2, 5, and 10 g/l), and dried for 2 days in a Hohenheim model type solar tunnel dryer until a safe moisture level about ≤15% was reached. Samples were analyzed for changes in quality characteristics using standard AOAC methods. Dried pineapple slices were found to differ significantly in terms of browning scores and vitamin C retention (p≤0.05) while no differences were observed in the rehydration ratio (p>0.05). Slice thickness and pre-treatment concentration were observed to have a significant interaction effect on the browning score/index of pineapple slices during drying (p≤0.05). Overall vitamin C concentration increased for samples during the drying process with the maximum vitamin C concentration being 36.85 mg/100 g recorded in 5mm thickness samples pre-treated with 5% citric acid solution. Maximum vitamin C retention was recorded in samples sliced to 5mm thickness and pre-treated with 5 g/l citric acid solution (15.68) while minimum vitamin C retention (2.41) was recorded in 5mm slices treated with a 10 g/l citric acid solution. Rehydration ratio ranged from 1.60 to 2.53. There was no significant difference between the rehydration ratio between the different treatments at P≤0.05. The lowest browning index was observed in samples sliced to 10 mm thickness and treated at 5 g/l while the highest browning index was observed in samples sliced to 5mm and treated at 5 g/l of citric acid. The best-optimized conditions obtained for the given criteria were 5 mm slice thickness and 2 g/l pre-treatment concentration based on a maximum desirability of 0.639. For the optimized combination of drying parameters, the vitamin C content, the rehydration ratio, and the browning were 9.14, 2.43 and 0.47, respectively.
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