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投稿时间：2020-07-31
投稿时间：2020-07-31
中文摘要: 以适时采摘的澳洲坚果为原料，探讨自然晾晒、热泵干燥、热风干燥以及超声协同热风干燥4 种干燥方式对澳洲坚果果仁品质（水分含量、色泽、质地、酸价、过氧化值和不饱和脂肪酸含量）的影响。结果表明：热泵干燥得到的澳洲坚果果仁水分含量最低，硬度与酸价最小，油酸和棕榈油酸含量最高，果仁脆度最大；但自然晾晒对澳洲坚果果仁的色泽影响最小，且超声协同热风干燥和自然晾晒对澳洲坚果果仁的过氧化值影响最小。综合分析，热泵干燥效果最优，其不仅能提升干燥效率还能较好地保持澳洲坚果品质。
Abstract:Macadamia nuts harvested at optimal ripeness were used to explore the differential effects of natural air drying，heat pump drying，hot air drying，and ultrasound-assisted hot air drying on macadamia nut characteristics (moisture content，color，texture，acid value，peroxide value and unsaturated fatty acid content). Findings demonstrated that heat pump drying resulted in the lowest moisture content，hardness and acid value. And the highest crispness，oleic and palm oleic acid content.However，natural air drying exerted the smallest influence on color，and both natural air drying and ultrasound-assisted hot air drying exerted the smallest influence on peroxidation value. Comprehensive analysis determined that heat pump drying performs best overall，not only improving drying efficiency but also maintaining macadamia nut quality.
keywords: natural air drying heat pump drying hot air drying ultrasonic assisted hot air drying macadamia nut quality
文章编号：202112022 中图分类号： 文献标志码：
基金项目:广西创新驱动发展专项资金项目（桂科AA17204058-20）
| Author Name | Affiliation |
| REN Er-fang，LIU Gong-de，AI Jing-wen，CHENG San-hong，LUO Chao-dan，LUO Xiao-jie | Guangxi Subtropical Crops Research Institute，Nanning 530001，Guangxi,China |
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