过热蒸汽瞬时压降膨化番木瓜的研究-OpenRepositoryofNational.DOCVIP

Study on Instant Pressure Drop Puffing Papaya with Super-heated Vapor Hongbo Song, Liye Chen, Fengping An, Manqian Chang, Jingjing Peng, Jinhuang Tong College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China Abstract: In this paper, the relations of experimental factors of instant pressure drop puffing with super-heated vapor to the puffing ratio and color difference of papaya were studied. Moisture content of pre-dried sample, puffing temperature and heating time were used as experimental factors, and puffing ratio and color difference as evaluation indexes. Based on single factor experimental results, optimized conditions with L9(34) orthogonal experiments were 22% moisture content, 115 oC puffing temperature and 40s heating time. On the conditions, the biggest puffing ratio of puffed papaya was 1.76. The puffed sample had more plentiful pores and bigger pore size compared to un-puffed sample. The three experimental factors had no significant effect on color difference, that mean the puffed papaya had good color. Keywords: super-heated vapor, instant pressure drop, puffing, papaya 1 Introduction Papaya (Carica papaya L.) is an important fruit crop grown widely in tropical and subtropical countries, such China, India and Brazil (Louise and others, 2014). This fruit is full of nutrients, rich in minerals (calcium, iron, potassium and sodium), provitamin A and vitamin C (ascorbic acid), β-carotene and β-cryptoxanthin (Wall, 2006；Fabiano and others, 2006) Papaya is a respiratory climacteric fruit. Its postharvest respiratory metabolism is strong. So, moisture loss is fast, and the phenomena of softening and browning are always occurred (Snowdon, 1990). It is commonly used to make juices, pulp, jam, fruit-candies in syrup, crystallized fruit, dried fruit (Louise, et al, 2014). Fruit chips are main kind of leisure food. Common processing technologies include hot-air drying, low-temperature vacuum frying, microwave drying, and freeze dr