超高压和超声对果蔬色泽和组织结构的影响及其在干燥中的应用

Effects of Ultra-high Pressure and Ultrasound on the Color and Tissue Structure of Fruits and Vegetables and Its Application in Drying

超高压和超声预处理能降低果蔬初始含水率,提高渗透压,节约能耗,减少干燥果蔬制品质量损失,可作为干燥前的预处理方法用于不同种类果蔬的干燥。本文论述了超高压和超声预处理对果蔬类食品色泽和组织结构的影响,以及在干燥果蔬中的应用,并试图阐明其品质特性变化背后的机理,最后展望了超声和超高压辅助干燥技术的发展方向,以期为超声和超高压辅助干燥技术在果蔬中的应用提供理论支持。

Ultra-high pressure and ultrasonic pretreatment can reduce initial moisture content of fruits and vegetables,increase osmotic pressure,save energy and reduce quality loss of dried fruits and vegetables products.It can be used as a pretreatment method before drying for drying different kinds of fruits and vegetables.The effects of ultra-high pressure and ultrasonic pretreatment on the color and tissue structure of fruit and vegetable food and its application in drying fruit and vegetable are discussed in this paper,and the mechanism behind the change of quality characteristics is attempted to elucidate.Finally,the development direction of ultrasound and ultra-high pressure assisted drying technology is prospected,which provides theoretical support for the application of ultrasound and ultra-high pressure assisted drying technology in fruits and vegetables.