岭南特色水果干燥加工技术研究进展

肖更生; 林可为; 沈乔眉; 刘东杰; 马路凯; 王锋

doi:10.12187/2023.04.001

岭南特色水果干燥加工技术研究进展

仲恺农业工程学院轻工食品学院/农业农村部岭南特色食品绿色加工与智能制造重点实验室, 广东广州 510225

作者简介: 肖更生(1965-),男,湖南省衡阳市人,乌克兰工程院外籍院士,仲恺农业工程学院研究员,主要研究方向为农产品加工与贮藏。E-mail:Gshxiao@aliyun.com;

基金项目: 国家自然科学基金项目（31901734）；“十四五”广东省农业科技创新十大主攻方向“揭榜挂帅”项目（2022SDZG04）
中图分类号: TS255.3

Research progress on drying processing technology of Lingnan characteristic fruits

College of Light Industry and Food Technology/Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
Received Date: 2023-04-14
Accepted Date: 2023-06-21

CLC number: TS255.3

摘要: 岭南特色水果采后较易腐败变质，而采用干燥加工技术将其制成干制品可有效延长货架期，降低运输成本，提高产品价值。对目前常用的岭南特色水果干燥加工技术（热风干燥、热泵干燥、微波干燥、喷雾干燥、冷冻干燥和联合干燥）及其优缺点，以及不同干燥加工技术对岭南特色水果干制品品质的影响进行综述，认为，干燥温度是影响水果干制品品质的关键因素，热风干燥操作简单，但高温会使水果干制品品质下降；热泵干燥对水果的感官品质影响较小，适用于热敏性水果的干燥；微波干燥效率较高，但过高的干燥功率易使水果干制品表面焦糊；喷雾干燥效率较高且处理量较大，制得的果粉品质较好；冷冻干燥能够最大限度地保持水果原有的风味和营养成分，但能源消耗大；联合干燥可结合单一干燥技术的优点，提高干燥效率，减少能源消耗，同时提升水果干制品品质，但最佳工艺参数需经大量实验加以确定。未来应结合高新干燥技术和设备，联合单一干燥技术的优点，针对水果的不同特性采用合适的干燥加工技术并优化联合干燥工艺，提高干燥效率和干制品品质稳定性，以期为岭南特色水果干燥加工技术的创新发展提供参考。
- 岭南特色水果 /
- 干燥加工技术 /
- 水果干制品 /
- 感官特性 /
- 营养成分 /
- 活性物质
Abstract: Lingnan characteristic fruits are prone to spoilage after harvesting, drying processing technology can be used to produce dried products that can effectively extend shelf life, reduce transportation costs, and enhance product value. A review of current drying technologies for Lingnan characteristic fruits (hot air drying, heat pump drying, microwave drying, spray drying, freeze drying and combined drying) was conducted to summarize their advantages and disadvantages as well as their effects on the quality of dried products. Drying temperature is a key factor affecting the quality of dried fruit products. Hot air drying is convenient to operate, but high temperature will reduce the quality of its products. Heat pump drying has less sensory loss of fruits, and is suitable for drying heat-sensitive fruits. Microwave drying has high drying efficiency, but the surface of dried fruit products will be burnt with excessive drying power. Spray drying has high efficiency and large processing capacity with good quality produced fruit powder. Freeze drying can maximize the flavor and nutritional content of fruits but consumes more energy, and combined drying can improve the efficiency and reduce energy consumption while improving the quality of fruit dried products by combining the advantages of single drying technology, however, the optimal process parameters need to be determined through a large number of experiments. In the future, we should combine advanced drying technology and equipments and utilize jointly the advantages of single drying technology to adopt appropriate drying processing technology and optimize the combined drying process for different characteristics of fruits, which has contributed to the improvement of drying efficiency and stability of dried product quality. This study aimed to provide references for the innovation-driven development of Lingnan characteristic fruit drying technology.
- Lingnan characteristic fruit /
- drying process technology /
- dried fruit product /
- sensory property /
- nutritional component /
- active substance
1. [1]
  徐晨, 罗思玲, 张琰, 等.荔枝果实的营养成分、生物活性及其综合利用研究进展[J].果树学报, 2021, 38(11):1995-2005.
2. [2]
  马华明, 方伟, 王玉梅.高质量发展岭南特色果业产业对策探讨:以湛江香蕉、菠萝产业为例[J].农村经济与科技, 2022, 33(23):68-71.
3. [3]
  郑逸蓝, 林映妤, 张倩玮, 等.番木瓜加工副产物综合利用研究进展[J].食品安全质量检测学报, 2021, 12(13):5162-5169.
4. [4]
  平少华.芒果的前世与今生[J].中国果菜, 2015, 34(5):26-33.
5. [5]
  韩冬梅."南方人参"龙眼[J].中国果菜, 2014, 34(7):6-15.
6. [6]
  庄姗姗, 刘袆帆, 张沁铭, 等.柚子幼果精油的提取及其抗氧化活性研究[J].轻工学报, 2022, 37(2):51-58.
7. [7]
  徐玉娟, 程丽娜, 卜智斌, 等.岭南特色水果保鲜与加工研究进展[J].广东农业科学, 2020, 47(12):1441-1457.
8. [8]
  覃焱婷, 段振华, 韦珍珍, 等.柿子干燥技术的研究进展[J].食品科技, 2020, 45(12):53-58.
9. [9]
  PETIKIRIGE J, KARIM A, MILLAR G.Effect of drying techniques on quality and sensory properties of tropical fruits[J].International Journal of Food Science and Technology, 2022, 57(11):6963-6979.
10. [10]
  VERMA A, SINGH S V.Spray drying of fruit and vegetable juice:A review[J].Critical Reviews in Food Science and Nutrition, 2015, 55(5):701-719.
11. [11]
  THAMKAEW G, SJOHOLM I, GALINDO F G.A review of drying methods for improving the quality of dried herbs[J].Critical Reviews in Food Science and Nutrition, 2021, 61(11):1763-1786.
12. [12]
  RATSEEWO J, MEESO N, SIRIAMORNPUN S.Changes in amino acids and bioactive compounds of pigmented rice as affected by far-infrared radiation and hot air drying[J].Food Chemistry, 2020, 306:125644.
13. [13]
  刘格含, 王鹏, 吴小华, 等.农产品热风干燥传热传质数值模拟研究进展[J].食品工业科技, 2020, 41(22):342-350
  , 357.
14. [14]
  DUKARE A, SAMOTA M K, BIBWE B, et al.Using convective hot air drying to stabilize mango peel (Cv-Chausa):Evaluating effect on bioactive compounds, physicochemical attributes, mineral profile, recovery of fermentable sugar, and microbial safety[J].Journal of Food Measurement and Characterization, 2022, 16(5):3897-3909.
15. [15]
  MA Q C, BI J F, YI J Y, et al.Stability of phenolic compounds and drying characteristics of apple peel as affected by three drying treatments[J].Food Science and Human Wellness, 2021, 10(2):174-182.
16. [16]
  杨婉如, 彭健, 张晓敏, 等.不同热风干燥温度下的黄皮干燥特性及品质研究[J].食品与发酵工业, 2021, 47(22):214-220.
17. [17]
  CAO X, ISLAM M N, ZHONG S, et al.Drying kinetics, antioxidants, and physicochemical properties of litchi fruits by ultrasound-assisted hot air-drying[J].Journal of Food Biochemistry, 2020, 44(1):13073.
18. [18]
  王宸之, 邓自高, 李琳, 等.热风和微波干燥对龙眼品质的影响[J].食品与生物技术学报, 2018, 37(4):429-436.
19. [19]
  赵宗彬, 朱斌祥, 李金荣, 等.空气源热泵干燥技术的研究现状与发展展望[J].流体机械, 2015, 43(6):76-81.
20. [20]
  黄毅成, 於海明, 缪磊, 等.热泵干燥技术研究现状及发展趋势[J].农业工程, 2020, 10(6):61-65.
21. [21]
  DONG X F, ZHAO H X, KONG F C, et al.Parameter optimization of multistage closed series heat pump drying system[J].Applied Thermal Engineering, 2022, 216:119124.
22. [22]
  杨丰, 青舒婷, 王晨笑, 等.远红外辅助热泵干燥技术在食品加工中的应用研究进展[J].食品科技, 2021, 46(5):75-80.
23. [23]
  杨鲁伟, 魏娟, 陈嘉祥.热泵干燥技术研究进展[J].制冷技术, 2020, 40(4):2-8
  , 27.
24. [24]
  邱松山, 陈桂, 姜翠翠, 等.中温热泵干燥龙眼果肉工艺优化研究[J].中国南方果树, 2016, 45(6):25-31
  , 38.
25. [25]
  TUNCKAL C, DOYMAZ.Performance analysis and mathematical modelling of banana slices in a heat pump drying system[J].Renewable Energy, 2020, 150:918-923.
26. [26]
  冯爱国, 李国霞, 李春艳.食品干燥技术的研究进展[J].农业机械, 2012(18):90-93.
27. [27]
  王也, 吕为乔, 李树君, 等.农产品微波干燥技术与装备的研究进展[J].包装与食品机械, 2016, 34(3):56-61.
28. [28]
  CARVALHO G R, MONTEIRO R L, LAURINDO J B, et al.Microwave and microwave-vacuum drying as alternatives to convective drying in barley malt processing[J].Innovative Food Science & Emerging Technologies, 2021, 73:102770.
29. [29]
  BHAGYA RAJ G V S, DASH K K.Heat transfer analysis of convective and microwave drying of dragon fruit[J].Journal of Food Process Engineering, 2021, 44(9):e13775.
30. [30]
  BHAT T A, HUSSAIN S Z, WANI S M, et al.The impact of different drying methods on antioxidant activity, polyphenols, vitamin C and rehydration characteristics of Kiwifruit[J].Food Bioscience, 2022, 48:101821.
31. [31]
  ROKHBIN A, AZADBAKHT M.The shrinkage of orange slices during microwave drying and ohmic pretreatment[J].Journal of Food Processing and Preservation, 2021, 45(5):e15400.
32. [32]
  唐小闲, 陈海荣, 任爱清, 等.不同干燥方法对三华李片干燥特性及营养成分的影响[J].食品研究与开发, 2022, 43(24):42-50.
33. [33]
  TIAN Y T, WU S Z, ZHAO Y T, et al.Drying characteristics and processing parameters for microwave-vacuum drying of kiwifruit (Actinidia deliciosa)slices:Microwave-vacuum drying of kiwifruit slices[J].Journal of Food Processing and Preservation, 2015, 39(6):2620-2629.
34. [34]
  RAJ G V S B, DASH K K.Effect of intermittent microwave convective drying on physicochemical properties of dragon fruit[J].Food Science and Biotechnology, 2022, 31(5):549-560.
35. [35]
  李荣丽, 吴喆超, 肖安红, 等.青金桔籽油微胶囊的喷雾干燥技术制备工艺优化[J].中国油脂, 2023, 48(3):84-89.
36. [36]
  于方园, 张丁洁, 吴娜娜, 等.草莓速溶粉喷雾干燥工艺的研究[J].食品研究与开发, 2020, 41(10):161-166.
37. [37]
  周铁桩, 王磊, 黄帅, 等.喷雾干燥技术研究进展和展望[J].辽宁化工, 2019, 48(9):907-910.
38. [38]
  海金萍, 吴豪廸, 徐国祥, 等.荔枝粉的喷雾干燥工艺优化[J].食品研究与开发, 2015, 36(21):105-108.
39. [39]
  LIU Y J, CHEN F X, GUO H H.Optimization of bayberry juice spray drying process using response surface methodology[J].Food Science and Biotechnology, 2017, 26(5):1235-1244.
40. [40]
  范方宇, 杨宗玲, 李晗, 等.喷雾干燥条件对果蔬粉加工特性影响研究进展[J].食品研究与开发, 2020, 41(9):169-176.
41. [41]
  程丽娜, 唐道邦, 徐玉娟, 等.荔枝原浆喷雾干燥配方优化研究[J].广东农业科学, 2013, 40(3):71-74.
42. [42]
  乔晓玲, 闫祝炜, 张原飞, 等.食品真空冷冻干燥技术研究进展[J].食品科学, 2008(5):469-474.
43. [43]
  LIU Y, ZHANG Z Y, HU L D.High efficient freeze-drying technology in food industry[J].Critical Reviews in Food Science and Nutrition, 2022, 62(12):3370-3388.
44. [44]
  WAGHMARE R B, CHOUDHARY P, MOSES J A, et al.Trends in approaches to assist freeze-drying of food:A cohort study on innovations[J].Food Reviews International, 2022, 38(S1):552-573.
45. [45]
  王新珂, 杨锡洪, 吴帆, 等.果蔬冷冻干燥节能新技术研究进展[J].食品与机械, 2020, 36(6):226-232.
46. [46]
  OLIVAS-AGUIRRE F J, GONZÁLEZ-AGUILAR G A, VELDERRAIN-RODRÍGUEZ G R, et al.Radical scavenging and anti-proliferative capacity of three freeze-dried tropical fruits[J].International Journal of Food Science and Technology, 2017, 52(7):1699-1709.
47. [47]
  SALAZAR N A, ALVAREZ C, ORREGO C E.Optimization of freezing parameters for freeze-drying mango (Mangifera indica L.) slices[J].Drying Technology, 2018, 36(2):192-204.
48. [48]
  邓媛元, 杨婧, 魏振承, 等.热风-真空冷冻联合干燥对脆性龙眼果干品质及益生活性的影响[J].中国农业科学, 2020, 53(10):2078-2090.
49. [49]
  马云龙, 张雯, 任艳君, 等.葡萄干燥的研究进展[J].食品科技, 2022, 47(8):27-35.
50. [50]
  张强, 邓酥萍, 张娜英, 等.微波-热风联合干燥在芒果果脯加工中的应用[J].食品研究与开发, 2020, 41(14):104-109.
51. [51]
  APINYAVISIT K, NATHAKARANAKULE A, SOPONRONNARIT S, et al.A comparative study of combined microwave techniques for longan (Dimocarpus longan Lour.) drying with hot air or vacuum[J].International Journal of Food Engineering, 2017, 13(7):20160263.
52. [52]
  CHEN B L, LIN G S, AMANI M, et al.Microwave-assisted freeze drying of pineapple:Kinetic, product quality, and energy consumption[J].Case Studies in Thermal Engineering, 2023, 41:102682.
53. [53]
  杨博, 王未君, 李文林.热泵-微波联合干燥技术研究进展[J].食品工业, 2022, 43(7):202-206.
54. [54]
  CHANG S K, ALASALVAR C, SHAHIDI F.Review of dried fruits:Phytochemicals, antioxidant efficacies, and health benefits[J].Journal of Functional Foods, 2016, 21:113-132.
55. [55]
  PEREIRA C, MARTIN A, LOPEZ-CORRALES M, et al.Evaluation of the physicochemical and sensory characteristics of different fig cultivars for the fresh fruit market[J].Foods, 2020, 9(5):619.
56. [56]
  CHONG C H, LAW C L, FIGIEL A, et al.Colour, phenolic content and antioxidant capacity of some fruits dehydrated by a combination of different methods[J].Food Chemistry, 2013, 141(4):3889-3896.
57. [57]
  BARRAGAN-IGLESIAS J, RODRIGUEZ-RAMIREZ J, SABLANI S S, et al.Texture analysis of dried papaya (Carica papaya L., cv.Maradol) pretreated with calcium and osmotic dehydration[J].Drying Technology, 2019, 37(7):906-919.
58. [58]
  NAGVANSHI S, VENKATA S K, GOSWAMI T K.Study of color kinetics of banana (Musa cavendish) under microwave drying by application of image analysis[J].Food Science and Technology International, 2020, 27(7):660-673.
59. [59]
  张振亚, 韩琭丛, 金听祥, 等.超声预处理对热泵干燥菠萝品质的影响[J].食品与发酵工业, 2022, 48(12):111-116.
60. [60]
  BONNEAU A, BOULANGER R, LEBRUN M, et al. Aroma compounds in fresh and dried mango fruit (Mangifera indica L.cv.Kent):Impact of drying on volatile composition[J].International Journal of Food Science & Technology, 2016, 51(3):789-800.
61. [61]
  张巧, 顾欣哲, 吴永进, 等.枇杷果皮热风干燥前后功能性成分含量变化与挥发性成分分析[J].食品科学, 2016, 37(16):117-122.
62. [62]
  杨晓红, 赵宏亮, 丁陈, 等.不同热风干燥温度对番木瓜粉品质与香气成分的影响[J].热带作物学报, 2018, 39(2):372-379.
63. [63]
  SAHA B, BUCKNALL M P, ARCOT J, et al.Profile changes in banana flavour volatiles during low temperature drying[J].Food Research International, 2018, 106:992-998.
64. [64]
  黄燕芬.荔枝整果和果肉热泵干燥特性及其风味成分的变化[D].广州:华南农业大学, 2020.
65. [65]
  SONG C F, CUI Z W, JIN G Y, et al.Effects of four different drying methods on the quality characteristics of peeled litchis (Litchi chinensis Sonn.)[J].Drying Technology, 2015, 33(5):583-590.
66. [66]
  CHENG A W, XIE H X, QI Y, et al.Effects of storage time and temperature on polyphenolic content and qualitative characteristics of freeze-dried and spray-dried bayberry powder[J].LWT-Food Science and Technology, 2017, 78:235-240.
67. [67]
  邵雪花, 赖多, 肖维强, 等.不同干燥方法对番石榴果实品质及抗氧化活性的影响[J].中国农学通报, 2022, 38(6):134-140.
68. [68]
  DADHANEEYA H, KESAVAN R K, INBARAJ B S, et al.Impact of different drying methods on the phenolic composition, in vitro antioxidant activity, and quality attributes of dragon fruit slices and pulp[J].Foods, 2023, 12(7):1387.
69. [69]
  林炎娟, 周丹蓉, 吴如健, 等.不同干燥方式对橄榄果粉品质的影响[J].食品研究与开发, 2021, 42(7):90-97.
70. [70]
  TAKOUGNADI E, BOROZE T E T, AZOUMA O Y.Effects of drying conditions on energy consumption and the nutritional and organoleptic quality of dried bananas[J].Journal of Food Engineering, 2020, 268:109747.
71. [71]
  AN K J, WU J J, XIAO H W, et al.Effect of various drying methods on the physicochemical characterizations, antioxidant activities and hypoglycemic activities of lychee (Litchi chinensis Sonn.) pulp polysaccharides[J].International Journal of Biological Macromolecules, 2022, 220:510-519.
72. [72]
  韩苗苗, 姚娟, 易阳, 等.龙眼果肉干燥过程中多糖的理化特征与活性变化规律[J].食品科学, 2017, 38(21):67-73.
73. [73]
  CHOI I S, LEE Y G, KHANAL S K, et al.A low-energy, cost-effective approach to fruit and citrus peel waste processing for bioethanol production[J].Applied Energy, 2015, 140:65-74.
74. [74]
  QIN Z, LIU H M, CHENG X C, et al.Effect of drying pretreatment methods on structure and properties of pectins extracted from Chinese quince fruit[J].International Journal of Biological Macromolecules, 2019, 137:801-808.
75. [75]
  DONG H L, DAI T T, LIANG L, et al.Physicochemical properties of pectin extracted from navel orange peel dried by vacuum microwave[J].LWT-Food Science and Technology, 2021, 151:112100.
1. [1]
  吴澄宇 , 李迎秋 . 韭花精油主成分对单增李斯特氏菌的抑菌活性和抑菌机理. 轻工学报, 2024, 39(2): 36-42. doi: 10.12187/2024.02.005
2. [2]
  方亦成 , 杨菁 , 陆诚玮 , 冯奇 , 汪旭 . 基于层次分析法的加热卷烟感官评价指标筛选及其权重建立. 轻工学报, 2024, 39(2): 107-113. doi: 10.12187/2024.02.014
3. [3]
  杜秋 , 唐辉 , 孙军华 , 谭益升 , 吴梓仟 , 蒋立文 , 刘洋 . 即食豆干加工过程中的细菌污染溯源. 轻工学报, 2024, 39(2): 28-35. doi: 10.12187/2024.02.004
4. [4]
  郭华诚 , 胡仙妹 , 高尊华 , 李金周 , 王红霞 . 针辊式烟丝结构调控设备参数变化对细支烟卷制品质的影响. 轻工学报, 2024, 39(2): 122-126. doi: 10.12187/2024.02.016
5. [5]
  李跑 , 谭惠珍 , 谢叔娥 , 苏光林 , 董怡青 , 唐辉 . 基于近红外光谱技术有监督模式识别的青皮产地溯源分析. 轻工学报, 2024, 39(2): 54-59. doi: 10.12187/2024.02.007
6. [6]
  田金虎 , 袁颖 , 卢昕博 , 汤晓东 , 潘力 , 王雨凝 , 叶兴乾 , 蒋健 . 微波预处理对加热卷烟用烤烟烟叶常规化学成分及挥发性香气成分的影响. 轻工学报, 2024, 39(2): 69-79. doi: 10.12187/2024.02.009

点击查看大图

计量

PDF下载量: 65
文章访问数: 2791
引证文献数: 0

通讯作者: 陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

岭南特色水果干燥加工技术研究进展

作者简介: 肖更生(1965-),男,湖南省衡阳市人,乌克兰工程院外籍院士,仲恺农业工程学院研究员,主要研究方向为农产品加工与贮藏。E-mail:Gshxiao@aliyun.com;

Research progress on drying processing technology of Lingnan characteristic fruits

计量

通讯作者: 陈斌, bchen63@163.com

岭南特色水果干燥加工技术研究进展

作者简介:肖更生(1965-),男,湖南省衡阳市人,乌克兰工程院外籍院士,仲恺农业工程学院研究员,主要研究方向为农产品加工与贮藏。E-mail:Gshxiao@aliyun.com

English Abstract

Research progress on drying processing technology of Lingnan characteristic fruits

目录

岭南特色水果干燥加工技术研究进展

作者简介: 肖更生(1965-),男,湖南省衡阳市人,乌克兰工程院外籍院士,仲恺农业工程学院研究员,主要研究方向为农产品加工与贮藏。E-mail:Gshxiao@aliyun.com;

Research progress on drying processing technology of Lingnan characteristic fruits

计量

文章相关

通讯作者: 陈斌, bchen63@163.com

岭南特色水果干燥加工技术研究进展

作者简介:肖更生(1965-),男,湖南省衡阳市人,乌克兰工程院外籍院士,仲恺农业工程学院研究员,主要研究方向为农产品加工与贮藏。E-mail:Gshxiao@aliyun.com

English Abstract

Research progress on drying processing technology of Lingnan characteristic fruits

目录