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首页> 外文期刊>Transactions of the ASABE >Sequential infrared radiation and freeze-drying method for producing crispy strawberries.
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Sequential infrared radiation and freeze-drying method for producing crispy strawberries.

机译：顺序红外辐射和冷冻干燥法生产香脆草莓。

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Sequential IR + freeze drying (SIRFD) was studied as a new processing method for producing high quality crispy fruit pieces at reduced cost. Drying characteristics of strawberry slices and the quality of the finished products under SIRFD were determined. 4 mm thick strawberry slices were pre-dehydrated to 30, 40 and 50% levels of wt. reduction with IR heating at each of 3 different intensities (3000, 4000 and 5000 W m-2). Pre-dehydrated samples were then freeze dried to achieve a final moisture content of approx. 5%. For comparison, slices were also pre-dehydrated with hot air drying (62.8 degrees C) followed by freeze drying (SHAFD) and dried with regular freeze drying without pre-dehydration. Drying kinetics of strawberry slices under IR, hot air and freeze drying were determined and modelled. Colour, shrinkage, rehydration ratio and crispness of finished products were measured. IR radiation heating had a much higher drying rate than hot air during the pre-dehydration. The product produced with SIRFD had more desirable colour, higher crispness and more shrinkage, but a lower rehydration ratio than regular freeze drying which did not produce a high crispness product. Microstructure characteristics of dried products explained differences in quality produced using the different methods. IR pre-dehydration to a 40% wt. reduction reduced required freeze time by 42%, indicating a large energy saving potential for SIRFD as the energy efficiency of freeze drying is very low. SIRFD could be a suitable method for producing high crispness strawberry pieces.
机译：研究了连续IR +冷冻干燥（SIRFD）作为一种新的加工方法，可以降低成本生产高品质的脆皮水果片。在SIRFD下测定了草莓切片的干燥特性和成品质量。将4mm厚的草莓切片预脱水至30、40和50％重量水平。通过在3种不同强度（3000、4000和5000 W m-2）中的每一种进行IR加热减少。然后将预脱水的样品冷冻干燥，以达到最终的水分含量约。 5％。为了进行比较，还用热风干燥（62.8摄氏度）对切片进行了预脱水，然后进行了冷冻干燥（SHAFD），并在不进行预脱水的情况下进行了常规冷冻干燥。测定并模拟了红外，热风和冷冻干燥条件下草莓切片的干燥动力学。测量成品的颜色，收缩率，复水率和松脆度。在预脱水过程中，红外辐射加热的干燥速率比热空气高得多。用SIRFD生产的产品比常规的冷冻干燥产品具有更理想的颜色，更高的脆度和更大的收缩率，但是更低的水合率，而常规的冷冻干燥没有产生高脆度的产品。干燥产品的微观结构特征解释了使用不同方法生产的产品质量的差异。 IR预脱水至40重量％。减少干燥所需的冷冻时间减少了42％，这表明SIRFD具有很大的节能潜力，因为冷冻干燥的能源效率非常低。 SIRFD可能是生产高脆草莓片的合适方法。

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