不同干燥方式对柠檬片品质的影响Effects of Different Drying Methods on Quality of Lemon Slices
郭红莲,张曼,白亚辉,路敏,陈君然
摘要(Abstract)：
该研究旨在探究不同干燥方式对贮藏期柠檬片品质的影响。分别采用真空冷冻干燥(vacuum freeze drying, VFD)、热风干燥(hot air drying, HAD)、微波干燥(microwave drying, MD)3种方式加工制备柠檬片，并研究了3种干燥方式对柠檬片色泽、基础品质、营养物质和风味的影响。结果表明，柠檬片经过真空冷冻干燥、热风干燥、微波干燥不同干燥处理后品质与风味不同。冻干组柠檬片具有较小的收缩率(11.65%),较高的复水比(5.14)、亮度值(48.6)和V_C含量(3.13 mg/g DW),电子鼻各传感器的响应值较高，即其色泽、品质、风味都优于热风干燥与微波干燥方式。因此，使用冻干工艺可以保证品质。
关键词(KeyWords)： 柠檬片;干燥方式;真空冷冻干燥;热风干燥;微波干燥;营养物质;风味;色泽
基金项目(Foundation): 天津市科技计划项目(20YFZCSN00980)
作者(Author): 郭红莲,张曼,白亚辉,路敏,陈君然
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