J4 ›› 2012, Vol. 26 ›› Issue (1): 80-85.DOI: 10.11869/hnxb.2012.01.0080

• 论文 • Previous Articles     Next Articles

INFLUENCE OF 60Co γ IRRADIATION PRE-TREATMENT ON CHARACTERISTICS OF HOT AIR DRYING SWEET POTATO SLICES

JIANG Ning1,2, LIU Chun-quan1,2, LI Da-jing1,2, LIU Xia1, YAN Qi-mei1   

  1. 1. Institute of Processing Agriculture product, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014;
    2. The East China (Jiangsu) Innovation Center of National Agricultural Science and Technology-The Engineering Technology Center of Processing Agriculture Product, Nanjing, Jiangsu 210014
  • Received:2011-03-11 Revised:2011-09-30 Online:2012-02-20 Published:2012-02-29

60Co γ射线辐照预处理对甘薯热风干燥特性的影响

江宁1,2, 刘春泉1,2, 李大婧1,2, 刘霞1, 严启梅1   

  1. 1. 江苏省农业科学院农产品加工研究所,江苏 南京 210014;
    2. 国家农业科技华东(江苏)创新中心-农产品加工工程技术中心,江苏 南京 210014
  • 通讯作者: 刘春泉(1959-),男,江苏如东人,研究员,主要从事农产品精深加工及产业化开发研究。Tel:025-84390613;
  • 作者简介:江宁(1983-),男,江苏南京人,硕士,主要从事农产品精深加工研究。Tel:025-84391570;E-mail:jn19831109@yahoo.com.cn
  • 基金资助:

    江苏省农业科技自主创新资金(CX(08)146)

Abstract:

The influences of irradiation, hot air temperature and thicknesses of the slices on the characters of dehydration and surface temperature of 60Co γ-rays irradiated sweet potato were investigated. Meanwhile, microscopic observation and determination of water activity of irradiated sweet potato were conducted. The results show that the drying rate and the surface temperature rised with the increasing of irradiation dose. When the dry basis moisture content was 150%, the drying rate of the samples were 1.92, 1.97, 2.05, 2.28, 3.12%/min while the irradiation dose were 0, 2, 5, 8, 10kGy, and the surface temperature were 48.5℃, 46.3℃, 44.5℃, 42.2℃, 41.5℃, respectively. With higher air temperature and thinner of the sweet potato slices, the dehydration of the irradiated sweet potato slices were faster. The drying speed of sweet potato slices at 85℃ was 170min faster than that of 65℃. The drying speed of 7mm sweet potato slices was 228min faster than that of 3mm sample. The cell wall and the vacuole of the sweet potato slices were broken after irradiation, and its water activity increased with the inorease is radiation dose. The water activity of the irradiated samples were 0.92, 0.945, 0.958, 0.969, 0.979 with the irradiation doses of 0, 2, 5, 8, 10kGy, respectively.The hot air drying rate, surface temperature and water activity of sweet potato are significantly impacted by irradiation. The conclusion provids a theoretical foundation for further processing techonology of combined radiation and hot air drying sweet potato.

Key words: irradiation pre-treatment, sweet potato, hot air drying

摘要:

采用60Co γ射线对甘薯进行辐照预处理,考察辐照、热风温度和切片厚度对其干燥特性和表面温度的影响,同时对不同剂量辐照的甘薯样品进行了显微观察和水分活度测定。结果表明,甘薯的干燥速率和表面温度随着辐照剂量的升高而升高。当干基含水率为150%时,辐照剂量为0、2、5、8和10kGy的样品干燥速率分别为1.92、1.97、2.05、2.28和3.12%/min,表面温度分别为48.5℃、46.3℃、44.5℃、42.2℃和41.5℃;热风温度越高,切片越薄,辐照后甘薯失水速率越大。热风温度为85℃的样品比热风温度为65℃的样品干燥时间缩短170min,切片厚度为3mm的样品比切片厚度为7mm的样品干燥时间缩短了228min;辐照后的甘薯细胞壁变薄出现断裂,液泡破裂,水分活度也随辐照剂量的升高而增大。辐照剂量为0、2、5、8、10kGy的样品水分活度分别为0.92、0.945、0.958、0.969、0.979。辐照对甘薯热风干燥速率表面温度和水分活度等有显著影响,为进一步研究甘薯辐照与热风干燥结合加工工艺提供理论基础。

关键词: 辐照预处理, 甘薯, 热风干燥