莲子微波真空干燥特性及其微观结构的分形特征-现代食品科技.pdfVIP

现代食品科技 Modern Food Science and Technology 2016, Vol.32, No.8 莲子微波真空干燥特性及其微观结构的分形特征 赵莹婷，王为为，庄玮婧，郑宝东，田玉庭 （1.福建农林大学食品科学学院，福建福州 350002） （2.福建省特种淀粉品质科学与加工技术重点实验室，福建福州 350002） 摘要：本文研究了不同干燥参数（微波强度和真空度）对莲子微波真空干燥特性、微观结构和宏观物性（收缩率和复水率）的 影响，利用盒计数法定量描述微波真空干燥莲子微观结构的分形特征，并以标准分形维数(ΔFD/FD0)来构建微波真空干燥莲子宏观物 性（收缩率和复水率）与微观结构间的函数关系。结果表明，莲子干燥至平衡含水量所需时间随微波强度或真空度的增加而减小。莲 子收缩率随微波强度的增加呈现先减小后增加的趋势，而复水率则呈现出先增加后减少的趋势；随真空度的增加，莲子收缩率逐渐减 小，而复水率呈现出先增加后减少的趋势。分析维度可定性描述微波真空干燥莲子的微观结构，分形维数越大，莲子的复水率和收缩 率就越大，同时分形维数与复水率和收缩率间具有良好的线性关系，可用分析维度来推测莲子的物理特性。 关键词：干燥特性；分形分析；莲子；微波真空干燥；结构-质量关系 文章篇号：1673-9078(2016)8-213-218 DOI: 10.13982/j.mfst.1673-9078.2016.8.032 Microwave Vacuum Drying Characteristics of Lotus Seeds and the Fractal Characteristics of Their Microstructures ZHAO Ying-ting, WANG Wei-wei, ZHUANG Wei-jing, ZHENG Bao-dong, TIAN Yu-ting (1.College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China) (2.Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou 350002, China) Abstract: Lotus seeds are dried for storage. The effects of microwave vacuum drying (MVD) on lotus seeds were assessed. The effects of different drying parameters (microwave power density and degree of vacuum) on the drying characteristics, microstructure, and physical properties (shrinkage and rehydration) of lotus seeds were studied. A box counting method (BCM) was used to quantitatively describe the fractal characteristics of the microstructure of dried lotus seeds. The normalized change of the fractal dimension (ΔFD/FD0) was used to construct the functional relationship between physica