Optimization of carrot vacuum pulsating steam blanching process under combined drying method

doi:10.3969/j.issn.1004-1524.2022.01.19

Acta Agriculturae Zhejiangensis ›› 2022, Vol. 34 ›› Issue (1): 163-172.DOI: 10.3969/j.issn.1004-1524.2022.01.19

• Food Science • Previous Articles Next Articles

Optimization of carrot vacuum pulsating steam blanching process under combined drying method

YUAN Yuejin(), HONG Chen, XU Yingying, WANG Dong, ZHANG Man, JING Xuesong

College of Mechanical and Electrical Engineering,Shaanxi University of Science and Technology, Xi’an 710021, China

Received:2021-04-07 Online:2022-01-25 Published:2022-02-05

Abstract

Abstract:

In order to improve the drying rate and the quality of dried products, a new pretreatment process of fruits and vegetables before drying was explored. The new pretreatment process of vacuum pulsating steam blanching was applied on carrot slices under the hot-air vacuum combined drying method. Single factor experiments and regression orthogonal test were carried out.The relationship among blanching vacuum degree, blanching temperature, blanching time and cycle times with vitamin C (V_C) content, rehydration ratio and color difference of carrot was analyzed by response surface methodology,corresponding mathematical models were established, and the parameters for vacuum pulsating steam blanching were optimized.The results showed that the increase of blanching intensity would damage V_C to some extent, but it was beneficial for the rehydration ratio of dried carrot products.The optimized parameters for carrot vacuum pulsating steam blanching were as follows: blanching temperature of 110 ℃, blanching vacuum degree of 0.08 MPa, blanching time of 3 min, and cycle times of 2 times.The research results could provide reference for the application of vacuum pulsating steam blanching as pretreatment technology in fruit and vegetable drying.

Key words: vacuum pulsation, steam blanching, hot air vacuum drying, response surface analysis

CLC Number:

TS255.3

YUAN Yuejin, HONG Chen, XU Yingying, WANG Dong, ZHANG Man, JING Xuesong. Optimization of carrot vacuum pulsating steam blanching process under combined drying method[J]. Acta Agriculturae Zhejiangensis, 2022, 34(1): 163-172.

Figures/Tables 9

References 29

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编码 Code	烫漂真空度 Blanching vacuum degree/MPa	烫漂温度 Blanching temperature/℃	烫漂时间 Blanching time/min	循环次数 Cycle times
+γ	0.080	120	3.0	3
+1	0.066	116	2.6	3
0	0.040	110	2.0	2
-1	0.014	104	1.4	1
-γ	0	100	1.0	1

编码 Code	烫漂真空度 Blanching vacuum degree/MPa	烫漂温度 Blanching temperature/℃	烫漂时间 Blanching time/min	循环次数 Cycle times
+γ	0.080	120	3.0	3
+1	0.066	116	2.6	3
0	0.040	110	2.0	2
-1	0.014	104	1.4	1
-γ	0	100	1.0	1

试验号 Test No.	试验设计Experimental design				试验结果Experimental result
试验号 Test No.	烫漂真空度 Blanching vacuum degree	烫漂温度 Blanching temperature	烫漂时间 Blanching time	循环次数 Cycle times	V_C含量 V_C content/ (mg·kg^-1)	复水比 Rehydration ratio	色差 Color difference
1	1	1	1	1	114.30	5.911	19.965
2	1	1	1	-1	104.44	5.650	19.245
3	1	1	-1	1	113.43	5.630	15.410
4	1	1	-1	-1	120.10	5.412	19.870
5	1	-1	1	1	120.70	5.472	18.210
6	1	-1	1	-1	109.21	5.372	15.795
7	1	-1	-1	1	122.41	5.180	15.625
8	1	-1	-1	-1	124.23	5.124	17.615
9	-1	1	1	1	130.24	5.632	17.455
10	-1	1	1	-1	143.84	5.400	14.000
11	-1	1	-1	1	100.17	5.290	17.655
12	-1	1	-1	-1	137.65	5.190	18.095
13	-1	-1	1	1	136.93	5.300	15.610
14	-1	-1	1	-1	147.71	5.244	8.730
15	-1	-1	-1	1	110.35	5.012	13.400
16	-1	-1	-1	-1	140.83	5.020	13.255
17	+γ	0	0	0	117.73	5.588	10.783
18	-γ	0	0	0	138.93	5.288	8.360
19	0	+γ	0	0	130.00	5.640	14.117
20	0	-γ	0	0	138.13	5.155	9.967
21	0	0	+γ	0	139.45	5.710	11.383
22	0	0	-γ	0	131.73	5.240	12.007
23	0	0	0	+γ	112.43	5.388	15.853
24	0	0	0	-γ	124.15	5.160	12.450
25	0	0	0	0	113.73	5.284	9.600
26	0	0	0	0	114.93	5.323	8.510
27	0	0	0	0	123.31	5.360	8.911

试验号 Test No.	试验设计Experimental design				试验结果Experimental result
试验号 Test No.	烫漂真空度 Blanching vacuum degree	烫漂温度 Blanching temperature	烫漂时间 Blanching time	循环次数 Cycle times	V_C含量 V_C content/ (mg·kg^-1)	复水比 Rehydration ratio	色差 Color difference
1	1	1	1	1	114.30	5.911	19.965
2	1	1	1	-1	104.44	5.650	19.245
3	1	1	-1	1	113.43	5.630	15.410
4	1	1	-1	-1	120.10	5.412	19.870
5	1	-1	1	1	120.70	5.472	18.210
6	1	-1	1	-1	109.21	5.372	15.795
7	1	-1	-1	1	122.41	5.180	15.625
8	1	-1	-1	-1	124.23	5.124	17.615
9	-1	1	1	1	130.24	5.632	17.455
10	-1	1	1	-1	143.84	5.400	14.000
11	-1	1	-1	1	100.17	5.290	17.655
12	-1	1	-1	-1	137.65	5.190	18.095
13	-1	-1	1	1	136.93	5.300	15.610
14	-1	-1	1	-1	147.71	5.244	8.730
15	-1	-1	-1	1	110.35	5.012	13.400
16	-1	-1	-1	-1	140.83	5.020	13.255
17	+γ	0	0	0	117.73	5.588	10.783
18	-γ	0	0	0	138.93	5.288	8.360
19	0	+γ	0	0	130.00	5.640	14.117
20	0	-γ	0	0	138.13	5.155	9.967
21	0	0	+γ	0	139.45	5.710	11.383
22	0	0	-γ	0	131.73	5.240	12.007
23	0	0	0	+γ	112.43	5.388	15.853
24	0	0	0	-γ	124.15	5.160	12.450
25	0	0	0	0	113.73	5.284	9.600
26	0	0	0	0	114.93	5.323	8.510
27	0	0	0	0	123.31	5.360	8.911

Optimization of carrot vacuum pulsating steam blanching process under combined drying method

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