热泵联合远红外后程干燥茭白及其复水特性分析

doi:10.3969/j.issn.1004-1524.20240339

浙江农业学报 ›› 2025, Vol. 37 ›› Issue (4): 909-919.DOI: 10.3969/j.issn.1004-1524.20240339

热泵联合远红外后程干燥茭白及其复水特性分析

吴坤霖¹^,²(), 刘瑞玲², 房祥军², 王冠楠², 牛犇², 陈慧芝², 陈杭君², 吴伟杰², 郜海燕²^,^*()

1.浙江师范大学生命科学学院,浙江金华 321004
2.浙江省农业科学院食品科学研究所,农业农村部果品采后处理重点实验室,农业农村部蔬菜采后保鲜与加工重点实验室(部省共建),全省生鲜食品智慧物流与加工重点实验室,中国轻工业果蔬保鲜与加工重点实验室,浙江杭州 310021

收稿日期:2024-04-12 出版日期:2025-04-25 发布日期:2025-05-09
作者简介:吴坤霖(1998—),女,广西梧州人,硕士研究生,研究方向为食品物流保鲜与品质调控。E-mail:wkunlin199@sina.com
通讯作者: *郜海燕,E-mail: spsghy@163.com
基金资助:
国家自然科学基金(32072285);国家重点研发计划(2021YFD2100505)

Study of heat pump combined with far-infrared final-stage drying of Zizania latifolia and its rehydration characteristics

WU Kunlin¹^,²(), LIU Ruiling², FANG Xiangjun², WANG Guannan², NIU Ben², CHEN Huizhi², CHEN Hangjun², WU Weijie², GAO Haiyan²^,^*()

1. College of Life Science, Zhejiang Normal University, Jinhua 321004, Zhejiang, China
2. Key Laboratory of Post-Harvest Fruit Processing, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory of Intelligent Food Logistics and Processing, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

Received:2024-04-12 Online:2025-04-25 Published:2025-05-09

摘要/Abstract

摘要： 为探究茭白热泵联合远红外后程干燥工艺及其对茭白复水后水分迁移特性的影响,分析了茭白在不同热泵温度和热泵联合远红外后程干燥下的干燥特性,利用低场核磁共振(LF-NMR)技术对干燥茭白进行弛豫特性分析,测定复水率,并利用成像技术研究干燥后的复水能力。结果表明:在不同热泵温度下,茭白干基含水率随干燥时间的延长而快速下降,处理温度越高,干燥速率的最高点越大;热泵温度为60 ℃时,茭白的复水性好于其他处理温度。在60 ℃热泵干燥30 min后,启用热泵(60 ℃)联合不同远红外辐射强度(0、400、800 W)进行后程干燥处理,随着干燥时间延长,自由水的流动性逐渐降低;干燥结束时,60 ℃、60 ℃+400 W、60 ℃+800 W处理组T₂₃对应的弛豫峰消失,自由水完全去除。复水茭白的主要水分状态是不易流动水,集中在茭白外部。60 ℃+400 W热泵联合远红外后程干燥制成的干燥茭白其复水水分信号明显强于其他处理组,与60 ℃单一热泵处理相比,其复水能力更强,并且干燥所需时间更短。总体上,热泵联合远红外后程干燥能显著提升茭白干的复水效率,LF-NMR技术可精准解析干燥过程中水分动态迁移规律,为果蔬联合干燥工艺优化提供无损检测方法支持。

关键词: 茭白, 热泵联合远红外干燥, 低场核磁共振, 水分分布, 复水

Abstract:

In order to study the heat pump combined with far-infrared final-stage drying process of Zizania latifolia and its effect on the moisture migration characteristics after rehydration, this study investigated the drying characteristics of Z. latifolia under different heat pump temperatures and heat pump combined with far-infrared final-stage drying. Low-field nuclear magnetic resonance technology (LF-NMR) was used to analyze the relaxation characteristics of moisture in dried Z. latifolia, and the determination of rehydration rate and imaging technology were used to further study the rehydration capacity after drying. The results showed that under different temperatures of the heat pump, the dry-based water content of Z. latifolia decreased rapidly with extending the drying time. With the increase in treatment temperature, the maximum point of drying rate was increased, and the rehydration performance of Z. latifolia at 60 ℃ was better than that of other temperatures. After pre-drying with heat pump at 60 ℃ for 30 min, then combining with different far-infrared radiation intensities (0, 400, 800 W) for the final-stage drying treatment, the mobility of free water decreased with the prolongation of drying time. At the end of the drying process, the relaxation peak corresponding to T₂₃ in the 60 ℃, 60 ℃+400 W and 60 ℃+800 W treatment groups disappeared, indicating that the free water was completely removed. The main moisture state of rehydrated Z. latifolia was immobilized water, which was concentrated in the outer part of Z. latifolia. The rehydration moisture signal of dried Z. latifolia made by 60 ℃ heat pump combined with 400 W far-infrared final-stage drying was significantly stronger than that of the other treatment groups, with greater rehydration capacity and shorter drying time than that of the single heat pump treatment at 60 ℃. Overall, heat pump combined with far-infrared final-stage drying can significantly improve the rehydration efficiency of dried Z. latifolia, and the LF-NMR technology can accurately analyze the dynamic migration law of moisture in the drying process, providing non-destructive testing method support for the optimization of the combined drying process of fruits and vegetables.

Key words: Zizania latifolia, heat pump combined with far-infrared drying, low-field nuclear magnetic resonance, moisture distribution, rehydration

中图分类号:

TS254.58

吴坤霖, 刘瑞玲, 房祥军, 王冠楠, 牛犇, 陈慧芝, 陈杭君, 吴伟杰, 郜海燕. 热泵联合远红外后程干燥茭白及其复水特性分析[J]. 浙江农业学报, 2025, 37(4): 909-919.

WU Kunlin, LIU Ruiling, FANG Xiangjun, WANG Guannan, NIU Ben, CHEN Huizhi, CHEN Hangjun, WU Weijie, GAO Haiyan. Study of heat pump combined with far-infrared final-stage drying of Zizania latifolia and its rehydration characteristics[J]. Acta Agriculturae Zhejiangensis, 2025, 37(4): 909-919.

图/表 8

图1 茭白在不同热泵温度下的干基含水率(A)和干燥速率(B)曲线

Fig.1 Dry-based water content curve (A) and drying rate curve (B) of Zizania latifolia at different heat pump temperatures

图2 不同热泵温度下制成的茭白干制品的复水率(A)和T2反演谱(B) 柱上无相同小写字母表示各处理间差异显著(P<0.05)。下同。

Fig.2 Rehydration rate (A) and T2 inversion spectrum (B) of Zizania latifolia dried products made at different heat pump temperatures Bars marked without the same lowercase letters in the figure indicate significant differences (P<0.05) between treatments. The same as below.

图3 不同热泵温度下制成的茭白干制品的复水MRI图红色代表水分含量高,蓝色代表水分含量低。下同。

Fig.3 Rehydration MRI of Zizania latifolia dried products made at different heat pump temperatures Red represents high water content, and blue represents low water content. The same as below.

图4 茭白在60 ℃热泵干燥过程中的单位能耗除湿量

Fig.4 Specific moisture extraction rate (SMER) of Zizania latifolia under 60 ℃ heat pump drying process

图5 热泵联合远红外后程干燥下茭白的干基含水率(A)和干燥速率(B)

Fig.5 Dry-based water content (A) and drying rate (B) of Zizania latifolia under heat pump combined with far-infrared final-stage drying

图6 热泵联合远红外后程干燥下T2反演谱随干燥时间的变化

Fig.6 The change of T2inversion spectrum with drying time under heat pump combined with far-infrared final-stage drying A,60 ℃;B,60 ℃+400 W;C, 60 ℃+800 W。

图7 热泵联合远红外后程干燥制成的茭白干制品的复水率(A)和T2反演谱(B)

Fig.7 Rehydration rate (A) and T2 inversion spectrum (B) of Zizania latifolia dried products made by heat pump combined with far-infrared final-stage drying

图8 热泵联合远红外后程干燥制成的茭白干制品的复水MRI图

Fig.8 Rehydration MRI of Zizania latifolia dried products made by heat pump combined with far-infrared final-stage drying

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热泵联合远红外后程干燥茭白及其复水特性分析

Study of heat pump combined with far-infrared final-stage drying of Zizania latifolia and its rehydration characteristics

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