摘要
研究不同射频工艺参数对猕猴桃片灭酶及品质的影响,建立数学模型并进行工艺优化,为射频技术应用于猕猴桃片的灭酶处理提供理论依据。以鲜切猕猴桃片为研究对象,以射频极板间距、射频温度、保温时间为因素,选取猕猴桃片的理化指标及灭酶率为响应值,进行响应面试验,在筛选猕猴桃片理化指标的基础上,建立灭酶率及猕猴桃片理化指标模型并优化工艺参数。结果表明,猕猴桃片的理化特征指标为失重率、色差ΔE、硬度;最佳工艺参数为:射频极板间距70 mm,保温时间0 min,射频温度70℃,该工艺下鲜切猕猴桃片的过氧化物酶与多酚氧化酶活力分别为11.57%及21.03%,失重率为3.08%,色差ΔE为0.76,硬度为24.72 g。射频处理猕猴桃片具有加热速率快、灭酶效果显著的优点,处理后的猕猴桃片品质较好,射频处理可用于猕猴桃片的灭酶工艺。
To study the effect of different of process parameters on the enzymatic effect and quality of kiwifruit slices,establish a mathematical model and process optimization,to provide a theoretical basis for the application of RF technology in the enzymatic treatment of kiwifruit slices.Fresh kiwi fruit slices as the research object,the radio frequency plate spacing,radio frequency temperature,holding time as factors,the physicochemical indexes and enzyme inactivation rate of kiwifruit tablets were selected as response values for response surface test,the models of enzyme inactivation rate and physicochemical characteristics of kiwifruit slices were established based on the extracted physicochemical characteristic indexes of kiwifruit slices.The results showed the physicochemical characteristic indexes were weight loss rate,ΔE value,and the hardness.The optimal parameters for thermalassisted ultrasonic treatment of kiwi slices were as follows:the radio frequency plate spacing is 70 mm,the holding time is 0 min,and the radio frequency temperature is 70℃.Under this process,the activity of peroxidase and polyphenol oxidase in fresh-cut kiwi slices is 11.57%and 21.03%respectively,the weight loss rate is 3.08%,theΔE value is 0.76,and the hardness is 24.72 g.The radio frequency treatment of kiwifruit slices has the advantages of fast heating rate and significant enzyme killing effect.The quality of kiwifruit slices after treatment is better.The radio frequency treatment can be used in the enzyme killing process of kiwifruit slices.
作者
贺刘成
赵武奇
张清安
高贵田
刘振蓉
He Liucheng;Zhao Wuqi;Zhang Qingan;Gao Guitian;Liu Zhenrong(College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi'an 710119)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2021年第12期173-180,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
陕西省重点研发计划项目(2020NY-099)。
关键词
猕猴桃
射频
灭酶
响应面
kiwi
radio frequency
enzyme elimination
response surface
