基于灰色关联分析法综合评价不同干燥方式对山药脆片品质的影响

高琦; 陈佳男; 张建超; 刘春菊; 刘春泉; 薛友林

doi:10.13386/j.issn1002-0306.2018.16.002

基于灰色关联分析法综合评价不同干燥方式对山药脆片品质的影响

高琦^1,2,
陈佳男¹,
张建超¹,
刘春菊³,
刘春泉³,
薛友林^1,3, ,

1. 辽宁大学轻型产业学院, 辽宁沈阳 110036;
2. 辽宁行政学院, 辽宁沈阳 110161;
3. 江苏省农业科学院农产品加工研究所, 江苏南京 210014

基金项目:

辽宁大学大学生创新创业训练计划项目(X201710140238,X201710140239,X201710140247,X201710140250)。

国家自然科学基金项目(31201285)

教育部留学回国人员科研启动基金项目(2013693)

中国博士后科学基金项目(2017M611752)

公益性行业(农业)科研专项经费项目(201503142)

详细信息

作者简介:
高琦(1980-),女,硕士,讲师,研究方向:农产品加工,E-mail:gaoqi0925@163.com。

通讯作者:
薛友林(1980-),男,博士,副教授,研究方向:农产品加工,E-mail:xueyoulin@lnu.edu.cn。

中图分类号: TS255.42
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出版历程
- 收稿日期: 2017-10-29
- 网络出版日期: 2020-11-23
- 刊出日期: 2018-08-14

Comprehensive Evaluation of the Effects of Different Drying Methods on the Quality of Chinese Yam Chips Based on Gray Relational Analysis

1. College of Light Industry, Liaoning University, Shenyang 110036, China;
2. Liaoning Administrative College, Shenyang 110161, China;
3. Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China

摘要

摘要: 为了比较真空冷冻干燥、变温压差膨化干燥、真空干燥、热风干燥四种干燥方式对山药脆片物理特性、营养成分、微观结构、感官品质的影响,结合变异系数法和灰色关联分析对不同干燥方式山药脆片进行综合评价。结果表明:四种不同干燥方式下的山药脆片的物理特性和营养成分的保留均有明显差异,真空冷冻干燥和变温压差膨化干燥能产生较好的物理特性,并且较好的保留了营养成分。扫描电镜结果显示,真空冷冻干燥产品结构最完整;变温压差膨化干燥产品感官评分最高。综合评价结果:变温压差膨化干燥 > 真空冷冻干燥 > 真空干燥 > 热风干燥。综合多方面考虑,变温压差膨化干燥是最适合山药脆片加工的干燥方式。
- 干燥方式 /
- 山药脆片 /
- 微观结构 /
- 灰色关联分析
Abstract: In order to evaluate and compare the effects of four drying methods including vacuum freeze drying,explosion puffing drying,vacuum drying and hot-air drying on physical properties,nutritional components,microstructure,sensory evaluation of Chinese yam chips,this study used the coefficient of variation and gray correlation analysis to evaluate these four drying methods. The results showed that there were significant differences in the physical properties and nutritional components of Chinese yam chips dried by four different methods. Vacuum freeze drying and explosion puffing drying could produce chips with good physical properties and more nutrients. Scanning electron microscopy showed that the structure of vacuum freeze-dried product was well preserved. The sensory score of the explosion puffing dried product was the highest. Comprehensive evaluation resulted:explosion puffing drying > vacuum freeze drying > vacuum drying > hot-air drying. Comprehensive consideration that explosion puffing drying was the most suitable method for the processing of Chinese yam chips.
- drying methods /
- Chinese yam chips /
- microstructure /
- gray correlation analysis