Steam blanching strengthened far-infrared drying of broccoli: Effects on drying kinetics, microstructure, moisture migration, and quality attributes

被引：22

作者：

Sun, Zhixia ^{[1
]}

Deng, Lizhen ^{[1
]}

Dai, Taotao ^{[1
]}

Chen, Mingshun ^{[1
]}

Liang, Ruihong ^{[1
]}

Liu, Wei ^{[1
]}

Liu, Chengmei ^{[1
]}

Chen, Jun ^{[1
]}

机构：

[1] Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Peoples R China

来源：

SCIENTIA HORTICULTURAE | 2023年 / 317卷

基金：

中国国家自然科学基金;

关键词：

Modeling; BP; -ANN; Sulforaphane; Microstructure; Low -field nuclear magnetic resonance; HHAIB; L; COLOR; ULTRASTRUCTURE; DEGRADATION; RETENTION; PECTIN;

D O I：

10.1016/j.scienta.2023.112040

中图分类号：

S6 [园艺];

学科分类号：

0902 ;

摘要：

The effects of steam blanching (SB) at various times (0, 30, 60, 90, 120, and 150 s) on the far-infrared drying kinetics, quality properties of broccoli, and relevant mechanisms were investigated. Compared with the un-treated samples, SB increased the drying rate, and reduced the drying time by 9.26%-48.15%. The back propagation-artificial neural networks (BP-ANN) was optimized and performed the good fitting performance between drying time, blanching time and moisture ratio, with the best training function of trainlm, transfer function of tangsig in input-hidden layer and purelin in hidden-output layer, and 10 hidden layer neurons. Meanwhile, SB destroyed the cellular structure, that caused the collapse of the tissue and the increase of water freedom, and which were intensified by prolonging the blanching time. Blanched sample after drying had better color, higher chlorophyll and vitamin C contents, while the retention of sulforaphane decreased slightly after blanching compared with the untreated broccoli.

引用

页数：10

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