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中国精品科技期刊2020
张丽霞, 张勋, 宋国辉, 王静博, 黄纪念, 赵福利. 微波干燥对芝麻品质特性的影响[J]. 食品工业科技, 2016, (02): 260-264. DOI: 10.13386/j.issn1002-0306.2016.02.044
引用本文: 张丽霞, 张勋, 宋国辉, 王静博, 黄纪念, 赵福利. 微波干燥对芝麻品质特性的影响[J]. 食品工业科技, 2016, (02): 260-264. DOI: 10.13386/j.issn1002-0306.2016.02.044
ZHANG Li-xia, ZHANG Xun, SONG Guo-hui, WANG Jing-bo, HUANG Ji-nian, ZHAO Fu-li. Effect of microwave drying on quality of sesames[J]. Science and Technology of Food Industry, 2016, (02): 260-264. DOI: 10.13386/j.issn1002-0306.2016.02.044
Citation: ZHANG Li-xia, ZHANG Xun, SONG Guo-hui, WANG Jing-bo, HUANG Ji-nian, ZHAO Fu-li. Effect of microwave drying on quality of sesames[J]. Science and Technology of Food Industry, 2016, (02): 260-264. DOI: 10.13386/j.issn1002-0306.2016.02.044

微波干燥对芝麻品质特性的影响

Effect of microwave drying on quality of sesames

  • 摘要: 研究微波干燥温度和干燥时间对芝麻的水分含量、发芽率及其油脂的酸价和过氧化值的影响,并利用固相微萃取-气质联用仪对处理后芝麻的挥发性成分进行了研究。结果表明:在低于90℃温度下干燥的前20 min内,芝麻含水量下降迅速,超过20 min后随着时间的延长,芝麻的水分散失速度逐渐变慢;微波干燥对芝麻的发芽率有破坏作用。干燥的前20 min内,温度低于80℃时,干燥温度升高对芝麻油酸值和过氧化值的影响不显著(p>0.05),而温度高于80℃时,其对芝麻油酸值和过氧化值有显著影响(p<0.05);随着干燥温度升高,干燥芝麻的主要挥发性成分烷烃类、萘类、酚类成分含量降低,醛类含量升高。 

     

    Abstract: Effects of drying temperature and drying time on the moisture content,germination capacity and oil quality(acid value and peroxide value) of sesame seed and volatile gas compositions of dried sesame seeds analyzed by headspace solid-phase micro-extraction-gas chromatography-mass spectrography(HS-SPME/GC-MS). Results were as follows,the moisture content in sesame seed dried under 90 ℃ decreased rapidly from 0 to 20 min,while the rate of moisture loss gradually decreased as time increased. The microwave drying would distinctively destroy the germination capacity of sesame seed. When drying time was less than 20 min,the drying temperature below 80 ℃ had the non-significant influence on acid value and peroxide value of sesame oil(p>0.05). In contrast,the drying temperature above 80 ℃ became an significant factor for oil quality(p<0.05). As the drying temperature of microwave drying increased,the contents of alkanes,naphthalenes and phenols fell increased,but aldehydes content rose.

     

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