超声波对猕猴桃片的渗糖效果及干燥能耗与品质的影响

doi:10.3864/j.issn.0578-1752.2019.04.013

Abstract

Abstract:

【Objective】 This research aimed to investigate the effects of ultrasonic on the sugar permeability effect, drying energy consumption and quality of kiwifruit slices and its mathematical model and then the process parameters was optimized to provide a theoretical basis for the application of ultrasonic osmosis technology to produce high quality and low energy kiwifruit slices.【Method】 Taking the kiwifruit as the raw material, the ultrasonic density, time, temperature and sucrose concentration were selected as the factors, and the solids gain (SG), water loss (WL), unit energy consumption, titratable acid, sugar content, color difference (ΔE), L*, a*, b*, hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, resilience, chlorophyll preservation rate, vitamin C preservation rate and soluble solid were selected as indicators. The box Benhnken test with four factors was designed, and the characteristic index for evaluating the quality of the kiwifruit slices was screened out using factor analysis. The two polynomial regression equation model of the unit energy consumption and the quality characteristic index of the kiwifruit slices were established. The primary and secondary factors and interactions of the effects were analyzed, and the optimal parameters of the ultrasonic infiltration process of kiwifruit slices were optimized and verified. 【Result】 The characteristic index for evaluating the quality of the kiwifruit slices were resilience, ΔE, sugar content, WL, titratable acid and vitamin C preservation rate. The regression model of the energy consumption and quality characteristics of kiwifruit slices was statistically significant (P<0.05). The order of the effect of each factor on sugar content was sucrose concentration>time>temperature>ultrasonic density, and the interactions between time and temperature, temperature and sucrose concentration, sucrose concentration and ultrasonic density were extremely significant. The interaction between temperature and ultrasonic density was significant. The order of the effect of each factor on WL was time>ultrasonic density>sucrose concentration>temperature, and the interactions between time and temperature and time and ultrasonic density were significant. The order of the effect of each factor on unit energy consumption was sucrose concentration>time>ultrasonic density>temperature, and the interaction between temperature and sucrose concentration was significant. The order of the effect of each factor on resilience was time>sucrose concentration>temperature>ultrasonic density, and the interaction between sucrose concentration and ultrasonic density was significant. The order of the effect of each factor on ΔE was sucrose concentration> temperature=ultrasonic density>time. The order of the effect of each factor on titratable acid was time>ultrasonic density>sucrose concentration>temperature, and the interaction between time and ultrasonic density was significant. The order of the effect of each factor on the retention rate of vitamin C was sucrose concentration> temperature>time>ultrasonic density. The optimal process parameters for ultrasonic infiltration of kiwifruit slices were ultrasonic time of 58 min, temperature of 47℃, sucrose concentration of 40 °Brix, and ultrasonic density of 0.7 W·mL ^-1. Under these conditions, the unit energy consumption of kiwifruit slices was 18.15 kJ·g ^-1, the recovery was 0.172, ΔE was 15.51, the sugar content was 35.03%, the WL was 27.85%, the titratable acid was 1.58%, and the vitamin C retention rate was 92.23%.【Conclusion】 The factor analysis method could extract the characteristic indexes for evaluating the quality of kiwifruit slices. The established quadratic polynomial regression model could be applied to analyze and to predict the effects of ultrasonic treatment parameters on the osmotic effect, drying energy and quality of kiwifruit slices. Ultrasonic treatment had the advantages of fast sugar infiltration rate, little damage, lower energy consumption and better texture quality. Ultrasonic treatment could be used in the kiwifruit infiltration process.

Key words: kiwifruit, ultrasonic infiltration, quality evaluation, factor analysis, response surface

ZENG XiangYuan,ZHAO WuQi,LU Dan,WU Ni,MENG YongHong,GAO GuiTian,LEI YuShan. Effects of Ultrasound on the Sugar Permeability Effect, Drying Energy Consumption and Quality of Kiwifruit Slices[J].Scientia Agricultura Sinica, 2019, 52(4): 725-737.

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https://www.chinaagrisci.com/EN/Y2019/V52/I4/725

Figures/Tables 12

Table 1

Table 2

Response surface experimental design and results"

编号 Code	时间 Time (min)	温度 Tempe- rature (℃)	蔗糖浓度 Sucrose concen- tration (°Brix)	超声声能密度 Ultrasonic density (W·mL^-1)	硬度 Hard- ness (g)	黏性 Adhesive- ness	弹性 Spring- iness	粘聚性 Cohesi- veness	胶粘性Gummi- ness (g)	咀嚼性 Chewi- ness (g)	回复性Resilie- nce	L*	a*	b*	ΔE	可滴定酸 Titratable acid (%)	叶绿素保存率 Chlorophyll preservation rate (%)	含糖量 Sugar content (%)	SG (%)	WL (%)	TSS (%)	维生素C 保存率 Vitamin C preservation rate (%)	单位能耗 Unit energy consumption (kJ·g^-1)
1	60	50	60	0.75	3390.83	-1.64	0.84	0.55	1881.13	1573.14	0.18	74.07	2.24	29.83	24.31	1.58	89.18	31.02	18.90	20.79	39	81.20	18.5
2	50	40	50	0.88	1204.52	-4.75	0.84	0.55	660.23	555.24	0.18	79.00	-0.43	28.40	28.45	1.40	79.76	35.70	17.85	18.51	36	83.65	17
3	50	50	50	0.75	1953.03	-0.94	0.84	0.54	1063.70	893.56	0.18	74.57	0.50	32.16	24.25	1.88	83.74	37.26	11.07	26.01	38	85.74	19
4	60	40	50	0.75	1841.43	-5.02	0.84	0.55	1006.10	840.62	0.18	66.53	0.27	24.23	19.91	1.40	95.19	38.83	5.74	19.55	37	88.56	18.5
5	50	50	60	0.63	1539.59	-3.15	0.84	0.55	850.97	712.38	0.18	73.01	1.27	30.29	22.98	1.84	89.17	37.89	16.82	19.13	34	90.11	13.5
6	40	50	50	0.88	1726.83	-4.19	0.84	0.56	961.76	804.74	0.18	75.17	-0.51	32.28	24.59	1.23	79.35	36.47	8.63	22.80	42	88.11	14
7	50	60	50	0.88	1518.26	-8.65	0.85	0.56	842.82	720.18	0.18	65.51	1.06	32.86	18.01	1.23	81.14	37.51	17.80	30.78	45	85.75	18
8	40	50	60	0.75	1585.42	-5.01	0.79	0.47	738.27	580.53	0.12	61.78	-0.06	23.41	16.35	1.23	80.97	36.92	7.63	19.87	38	83.02	13
9	40	50	40	0.75	1636.43	-0.37	0.84	0.55	893.02	748.93	0.18	58.26	4.81	27.61	15.34	1.40	91.19	37.90	12.03	27.07	41	89.32	19.5
10	60	50	40	0.75	1937.21	-1.79	0.81	0.55	1071.53	872.66	0.18	51.75	3.16	26.22	12.38	1.66	90.34	37.89	15.19	31.64	38	91.63	20
11	60	60	50	0.75	1374.73	-2.17	0.84	0.55	751.64	631.31	0.18	58.50	2.43	24.40	14.99	1.14	80.10	31.90	17.53	22.27	33	82.79	16
12	40	60	50	0.75	889.14	-0.97	0.83	0.56	495.18	410.31	0.19	62.83	2.04	24.05	17.78	2.01	79.58	37.42	11.88	20.48	42	84.46	17
13	50	50	50	0.75	1828.27	-1.74	0.84	0.55	997.71	836.14	0.18	46.66	3.40	18.16	18.64	1.66	77.84	36.88	13.93	22.36	36	87.98	21
14	50	40	60	0.75	1614.36	-0.94	0.84	0.56	902.19	760.58	0.19	67.82	2.85	29.42	18.88	2.45	79.18	37.72	9.74	19.44	35	83.19	17.5
15	60	50	50	0.88	1284.56	-3.20	0.78	0.52	665.40	517.79	0.14	72.31	1.63	31.48	22.41	1.75	80.97	36.89	16.61	35.61	39	88.95	18
16	50	40	40	0.75	1941.43	-1.44	0.84	0.55	1058.63	885.31	0.17	78.30	1.10	31.91	27.99	1.40	91.38	31.69	11.47	26.62	35	95.41	15.5
17	50	40	50	0.63	1200.52	-6.41	0.84	0.55	659.88	552.85	0.18	70.45	1.10	31.01	20.48	1.66	93.05	37.59	13.67	35.51	32	82.55	21
18	50	60	60	0.75	781.97	-10.40	0.85	0.56	436.68	371.61	0.18	66.95	0.06	26.20	17.55	1.49	95.60	37.56	11.26	26.98	37	83.34	13.5
19	50	50	50	0.75	1828.27	-1.74	0.84	0.55	997.71	836.14	0.18	46.66	3.40	18.16	16.64	1.66	77.84	36.88	13.93	22.36	36	87.98	21
20	40	50	50	0.63	1058.95	-0.62	0.82	0.55	582.71	480.64	0.18	63.27	0.44	28.41	15.91	1.31	87.21	35.84	18.44	35.83	36	81.35	15
21	60	50	50	0.63	1631.72	-2.40	0.82	0.55	894.86	731.25	0.16	47.24	1.26	18.62	16.99	1.31	80.45	36.70	17.49	29.27	42	89.24	13.5
22	50	50	40	0.88	1590.44	-3.95	0.83	0.55	880.65	731.76	0.18	68.03	3.11	30.81	19.10	1.49	91.78	39.03	6.73	18.73	33	95.47	22
23	50	50	50	0.75	1953.03	-0.94	0.84	0.54	1063.70	893.56	0.18	74.57	0.50	32.16	24.25	1.88	83.74	37.26	11.07	26.01	38	85.74	19
24	50	50	60	0.88	1196.24	-0.70	0.84	0.55	661.65	553.66	0.18	78.00	0.63	31.75	27.58	1.88	92.48	38.00	9.07	22.93	36	82.12	17
25	50	50	50	0.75	1953.03	-0.94	0.84	0.54	1063.70	893.56	0.18	74.57	0.50	32.16	24.25	1.88	83.74	37.26	11.07	26.01	38	85.74	19
26	50	60	50	0.63	1920.91	-3.30	0.84	0.56	1082.32	905.49	0.18	60.25	-0.70	24.08	14.61	1.66	82.94	36.93	12.45	21.21	40	82.68	17.5
27	50	60	40	0.75	2592.37	-0.45	0.84	0.55	1420.48	1191.78	0.18	70.59	1.55	28.36	20.96	1.75	77.50	37.47	17.60	20.27	35	81.92	20.5
28	50	50	40	0.63	1384.35	-1.54	0.78	0.53	729.24	571.65	0.15	69.37	2.07	31.74	19.86	1.23	97.28	31.24	19.24	20.14	36	94.17	19.5
29	40	40	50	0.75	1826.97	-2.85	0.83	0.55	1003.09	832.33	0.18	61.64	2.38	23.42	17.42	1.49	88.31	37.81	15.52	34.80	34	90.79	18

Table 2

Fig. 1

Table 3

Table 4

Table 5

Fig. 2

Fig. 3

Fig. 4

Fig. 5

Fig. 6

Table 6

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成分 Factor number	特征值 Eigen value (λ)	方差贡献率 Variance contribution (%)	累计方差贡献率 Cumulative variance contribution (%)
1	4.448	24.713	24.713
2	3.145	17.471	42.184
3	2.137	11.873	54.057
4	1.941	10.786	64.843
5	1.603	8.907	73.750
6	1.050	5.834	79.583

指标Indicator	PC1	PC2	PC3	PC4	PC5	PC6
含糖量Sugar content	0.187	-0.038	0.856	-0.104	0.106	0.068
可滴定酸Titratable acid	0.341	0.204	-0.171	-0.062	0.632	-0.063
L*	0.057	0.960	0.086	-0.186	-0.058	0.043
a*	-0.009	-0.532	0.387	0.065	0.601	-0.075
b*	0.056	0.882	0.254	0.123	0.021	0.095
ΔE	0.030	0.860	-0.125	-0.248	0.176	-0.162
硬度Hardness	0.117	0.104	0.233	0.025	0.562	0.500
黏性Adhesiveness	-0.042	-0.027	-0.027	-0.059	0.833	0.118
弹性Springiness	0.904	0.047	-0.039	-0.107	-0.079	0.048
黏聚性Cohesiveness	0.835	0.029	0.065	0.163	0.132	-0.289
胶黏性Gumminess	0.783	0.018	0.109	-0.052	0.059	0.414
咀嚼性Chewiness	0.844	0.043	0.092	-0.082	0.050	0.383
回复性Resilience	0.970	0.031	0.079	0.018	0.152	-0.035
叶绿素保存率Chlorophyll preservation rate	-0.041	0.221	0.809	0.057	-0.234	-0.277
维生素C保存率Vitamin C preservation rate	-0.134	0.022	0.326	-0.044	-0.079	-0.754
TSS	-0.073	-0.039	-0.434	0.379	-0.155	0.114
WL	-0.010	-0.005	0.049	0.931	-0.054	0.024
SG	-0.006	-0.273	-0.179	0.911	0.041	-0.042

变异来源 Source	P值 P value
变异来源 Source	Y₁	Y₂	Y₃	Y₄	Y₅	Y₆	Y₇
模型Model	<0.0001	0.0005	<0.0001	0.0078	0.0004	0.0025	0.0396
A	<0.0001	0.6991	0.0347	0.2509	0.0058	0.6519	0.2423
B	0.3429	0.0049	0.0505	0.9331	0.7939	0.0034	0.4581
C	0.0007	0.0041	<0.0001	0.7845	0.2815	0.0001	0.0026
D	0.8851	0.0049	0.1385	0.3448	0.0742	0.6668	0.3753
AB	0.6548		<0.0001	0.0282	0.626		0.6977
AC	0.0531	0.0538	0.0801	0.6059			0.2075
AD	0.0658		0.3979	0.0149	0.046	0.1964	0.168
BC		0.2957	< 0.0001	0.0655	0.201	0.191	0.0321
BD			0.0014	0.082	0.4654	0.7122	0.254
CD	0.0023		<0.0001		0.3522	0.0945	0.7954
A²	<0.0001	0.0034	0.001	0.0915	0.0003		0.0173
B²	0.0003	0.3097	0.0745	0.702	0.2886	0.0559	0.2562
C²	0.0046		0.0002	0.0251	0.7761		0.2562
D²	0.0013		0.9418		0.002	0.7433	0.0845
失拟项 Lack of fit	0.059	0.919	0.2937	0.1032	0.5381	0.053	0.1061

Effects of Ultrasound on the Sugar Permeability Effect, Drying Energy Consumption and Quality of Kiwifruit Slices

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指标 Indicator	回复性 Resilience	ΔE	含糖量 Sugar content (%)	WL (%)	可滴定酸 Titratable acid (%)	维生素C保存率 Vitamin C preservation rate (%)	单位能耗 Unit energy consumption (kJ·g^-1)
理论预测值 Theoretical predicted value	0.172	15.51	35.03	27.85	1.58	92.23	18.15
实测值 Measured value	0.179	14.88	36.49	28.94	1.65	91.63	19
相对误差 Relative error (%)	4.07	-4.06	4.17	3.91	4.43	-0.65	4.68

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