基于气味检测的西芹茎热风微波耦合干燥控制

Microwave coupled hot-air drying control of celery stalks based on volatile compounds detection

目的:获取多风味物质的西芹茎干制品。方法:设计了在线检测干燥过程中西芹茎气味的热风微波耦合干燥系统,选定恒温干燥(50,60,70,80℃)中对西芹挥发性物质较为敏感的电子鼻传感器2、7和9应用于复合控制中,并根据传感器的响应值对温度进行在线调控。结果:相较于恒温干燥,添加了气味检测的复合控制干燥能保留更多的挥发性物质,并在干制品品质和干燥速率之间取得了良好的平衡:干燥耗时为67min与70℃恒温干燥的(63min)接近,得到了最优的色差(16.313±1.745)和感官评价(28.9)。结论:基于气味检测的热风微波耦合干燥方法可用于生产高风味西芹茎干制品。

Objective:In order to preserve more volatile components of celery and reduce its moisture content.Methods:A hot-air coupled microwave drying system based on aroma detection was designed.An electronic nose(PEN3)was applied to detect volatile components,assisted with GC-MS to measure the specific content of volatile components.Based on constant temperature drying(50,60,70 and 80℃),sensor 7 and 9 were chosen for subsequent combined control.Results:Comparing with constant temperature drying,the combined control drying using volatile compounds detection could retain more volatile substances,and a good balance had been achieved between the quality of the dried product and the drying rate.The drying time of combined control was 67 min,closing to constant temperature drying at 70℃(63 min).Meanwhile,optima color difference(16.313±1.745)and sensory evaluation(28.9)were obtained under combined control drying.Conclusion:Microwave coupled hot-air drying control of celery stalks based on volatile compounds detection could be applied to produce high-flavor celery stalks.