WO2024169092A1 - 一种干燥浆果的方法 - Google Patents

一种干燥浆果的方法 Download PDF

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Publication number
WO2024169092A1
WO2024169092A1 PCT/CN2023/100165 CN2023100165W WO2024169092A1 WO 2024169092 A1 WO2024169092 A1 WO 2024169092A1 CN 2023100165 W CN2023100165 W CN 2023100165W WO 2024169092 A1 WO2024169092 A1 WO 2024169092A1
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berries
drying
plasma
treated
electric field
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French (fr)
Inventor
姚卫蓉
杜宇航
袁少锋
王慧慧
于航
成玉梁
郭亚辉
谢云飞
钱和
刘杰
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Jiangnan University
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Jiangnan University
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/015—Preserving by irradiation or electric treatment without heating effect
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/85—Food storage or conservation, e.g. cooling or drying

Definitions

  • the invention relates to the technical field of agricultural product processing, in particular to a method for drying berries.
  • Pulsed electric field treatment technology is a treatment technology that involves the use of short pulses of ⁇ s high voltage ( ⁇ 50kV) to generate a potential difference on the material between two electrodes.
  • Plasma is considered to be the fourth state of matter in addition to liquid, solid and gas.
  • the plasma generated by the excited air discharge is composed of O 3 , O 2 , O, NO, NO 2 , N 2 O and other active substances.
  • the dielectric barrier discharge device is a non-equilibrium gas discharge in which an insulating dielectric material is inserted between metal electrodes. In the dielectric barrier discharge device, the electrodes are blocked by a dielectric layer, so sparks or arc discharges can be avoided, resulting in a uniform and stable discharge and plasma.
  • the present invention proposes a method for drying berries, aiming to solve the problems of high energy consumption and loss of nutrients in dried fruits caused by using the existing drying technology to dry berries.
  • the method can not only improve the drying efficiency of berries, reduce the drying time, and reduce the drying energy consumption, but also improve the drying quality of berries.
  • the method and device have the advantages of simple structure, low energy consumption, low use threshold, and no residue during processing.
  • One of the objects of the present invention is to provide a method for drying berries, the method comprising first treating the berries with a pulsed electric field and plasma, and then drying the berries.
  • the berries when the berries are treated together, the berries are first treated with a pulsed electric field and then with plasma.
  • the berries when the berries are treated together, the berries are first treated with plasma and then with pulses. Electric field treatment of berries.
  • the pulse electric field comprises a pulse electric field generated by a dielectric barrier discharge device.
  • the plasma includes plasma generated by a dielectric barrier discharge device.
  • the structural schematic diagram of the dielectric barrier discharge device is shown in FIG1 .
  • the distance between the berries and the high voltage electrode plate is 1 to 20 mm, and the treatment time is 5 to 20 seconds.
  • the pulse frequency is 0.01 to 0.5 kHz
  • the pulse width is 5 to 15 ⁇ s
  • the treatment voltage is 10 to 20 kV.
  • the distance between the berries and the high voltage electrode plate is 1 to 5 mm, and the treatment time is 20 to 120 seconds.
  • the pulse frequency is 2-10 kHz
  • the pulse width is 5-20 ⁇ s
  • the treatment voltage is 15-40 kV.
  • the drying method when the berries are dried, the drying method includes hot air drying, the drying temperature is 40-70° C., and the wind speed is 5-10 m/s.
  • the drying temperature is 45-65°C.
  • the specific steps of drying berries are as follows:
  • step (3) The berries treated with plasma in step (3) are subjected to hot air drying at a drying temperature of 40 to 70° C. and a wind speed of 5 to 10 m/s.
  • the specific steps of drying berries are as follows:
  • the distance between the upper dielectric layer and the berries is adjusted to 1-5 mm, the pulse frequency is adjusted to 2-10 kHz, the pulse width is adjusted to 5-20 ⁇ s, and the processing voltage is adjusted to 15-40 kV, so that plasma is generated in the dielectric barrier discharge device, and the berries are relayed in the plasma.
  • the treatment is continued for 20-120 seconds to obtain berries treated with plasma;
  • the berries treated with the pulse electric field in step (3) are subjected to hot air drying at a drying temperature of 40 to 70° C. and a wind speed of 5 to 10 m/s.
  • the second object of the present invention is to provide a dried fruit prepared by the above method.
  • Treating berries with a pulsed electric field can change the internal microstructure of the berries, causing the berries to produce a membrane perforation effect and promote water migration; using plasma to treat berries can not only etch the surface of the berries, increasing their surface roughness and hydrophilicity, but also produce electroporation holes on the surface of the berries, effectively promoting water migration; using a pulsed electric field and plasma to treat berries can increase the water diffusion efficiency of the berries during the drying process, thereby shortening the drying time and reducing the drying energy consumption.
  • the berries are treated with a combination of plasma and pulsed electric field technology to improve their structure from two aspects: the internal microstructure of the berries and the surface structural characteristics of the berries. This effectively improves the drying efficiency of the berries in the subsequent drying process, and the treatment process is residue-free and pollution-free.
  • the technical solution of the present invention can not only shorten the drying time, but also reduce the loss of nutrients caused by drying.
  • FIG. 1 is a schematic structural diagram of a dielectric barrier discharge device used in the present invention.
  • FIG. 2 is a comparison of the drying time of the comparative example and the embodiment.
  • FIG. 3 is a comparison of the drying energy consumption of the comparative example and the embodiment.
  • FIG. 4 is a comparison of flavonoid content between the comparative example and the example
  • FIG. 5 is a comparison of the number of molds and yeasts in the comparative example and the embodiment.
  • Figure 6 is a comparison of the microstructure of wolfberry in Comparative Example 1 and Example 1
  • W represents the power when the oven temperature is 65°C and the wind speed is 7.0 m/s
  • t represents the drying time
  • G represents the drying weight
  • the unit of drying energy consumption is (kW.h.kg -1 ).
  • microbial content The microbial content on dried berries is determined in accordance with "GB4789.15-2016 National Food Safety Standard Food Microbiology Inspection Mold and Yeast Count".
  • the content of total flavonoids in dried berries is determined in accordance with "NY/T 3903-2021 Determination of Flavonoids in Lycium barbarum”.
  • Adjust the parameters of the high-voltage pulse power supply to make the pulse frequency 500Hz, the pulse width 10us, and the processing voltage 19kV, so that a pulse electric field is generated between the upper and lower dielectric layers, and the wolfberries are processed between the pulse electric field for 10s.
  • Adjust the parameters of the high-voltage pulse power supply to make the pulse frequency 7000Hz, the pulse width 10us, and the processing voltage 19kV, so that plasma is generated between the upper and lower dielectric layers, and the wolfberries treated with the pulse electric field continue to be processed in the plasma for 50s.
  • the wolfberries treated with the pulse electric field and plasma are dried in a hot air drying device at a drying temperature of 65°C and a wind speed of 7.0m/s.
  • the moisture content of the wolfberries is measured every 60min. When the moisture content of the wolfberries is less than 13%, the drying is stopped to obtain dry wolfberries, and the drying time is recorded.
  • the moisture content of wolfberry can be reduced to below 13% by drying for 9 ⁇ 0.34h, the total flavonoid content of the dried wolfberry is 4.11 ⁇ 0.28g/kg, the number of molds and yeasts is 0.68 ⁇ 0.12Lg CFU/g, and the drying energy consumption is 1.8 ⁇ 0.07kW.h.kg -1 .
  • Freshly picked blueberries were placed between the dielectric layers of the dielectric barrier discharge device, with the upper dielectric layer at a distance of 1mm from the blueberries.
  • the parameters of the high-voltage pulse power supply were adjusted to a pulse frequency of 500Hz, a pulse width of 20us, and a processing voltage of 19kV, so that a pulse electric field was generated between the upper and lower dielectric layers, and the blueberries were processed between the pulse electric fields for 10s.
  • the parameters of the high-voltage pulse power supply were adjusted to a pulse frequency of 8000Hz, a pulse width of 10us, and a processing voltage of 19kV, so that plasma was generated between the upper and lower dielectric layers, and the wolfberries treated with the pulse electric field continued to be processed in the plasma for 60s.
  • the blueberries treated with the pulse electric field and plasma were dried in a hot air drying at a temperature of 55°C and a wind speed of 7.0m/s.
  • the water content of the blueberries was measured every 60min. When the water content of the blueberries was lower than 18%, the drying was stopped to obtain dry blueberries, and the drying time was recorded.
  • the moisture content of blueberries can be reduced to below 13% by drying for 21 ⁇ 1.73h
  • the total flavonoid content of the dried blueberries is 40.80 ⁇ 1.39g/kg
  • the number of molds and yeasts is 0.95 ⁇ 0.07Lg CFU/g
  • the drying energy consumption is 4.2 ⁇ 0.35kW.h.kg -1 .
  • Adjust the high-voltage pulse power supply parameters to make the pulse frequency 100Hz, the pulse width 8us, and the treatment voltage 10kV, so that a pulse electric field is generated between the upper and lower dielectric layers, and the wolfberries are treated between the pulse electric field for 15s. Adjust the high-voltage pulse power supply parameters to make the pulse frequency 5kHz, the pulse width 10us, and the treatment voltage 14kV, so that plasma is generated between the upper and lower dielectric layers, and the wolfberries treated with the pulse electric field continue to be treated in the plasma for 90s.
  • the wolfberries treated with the pulse electric field and plasma are dried in a hot air drying device at a drying temperature of 65°C and a wind speed of 7.0m/s.
  • the moisture content of the wolfberries is measured every 60min. When the moisture content of the wolfberries is less than 13%, the drying is stopped to obtain dry wolfberries, and the drying time is recorded.
  • the moisture content of wolfberry can be reduced to below 13% by drying for 10 ⁇ 1.73h, the total flavonoid content of the dried wolfberry is 2.49 ⁇ 0.34g/kg, the number of molds and yeasts is 0.89 ⁇ 0.10Lg CFU/g, and the drying energy consumption is 2.00 ⁇ 0.35kW.h.kg -1 .
  • Example 4 Plasma treatment first, then pulse electric field treatment of wolfberry
  • Adjust the high-voltage pulse power supply parameters to make the pulse frequency 5kHz, the pulse width 10us, and the treatment voltage 14kV, so that plasma is generated between the upper and lower dielectric layers, and the wolfberries treated with the pulsed electric field continue to be treated in the plasma for 90s. Adjust the high-voltage pulse power supply parameters to make the pulse frequency 100Hz, the pulse width 8us, and the treatment voltage 10kV, so that a pulsed electric field is generated between the upper and lower dielectric layers, and the wolfberries are treated between the pulsed electric fields for 15s.
  • the wolfberries treated with the pulsed electric field and plasma are dried in a hot air drying device at a drying temperature of 65°C and a wind speed of 7.0m/s.
  • the moisture content of the wolfberries is measured every 60min. When the moisture content of the wolfberries is less than 13%, the drying is stopped to obtain dry wolfberries, and the drying time is recorded.
  • the moisture content of wolfberry can be reduced to below 13% by drying for 9 ⁇ 0.56h, the total flavonoid content of the dried wolfberry is 2.66 ⁇ 0.28g/kg, the number of molds and yeasts is 0.79 ⁇ 0.07Lg CFU/g, and the drying energy consumption is 1.8 ⁇ 0.11kW.h.kg -1 .
  • Freshly picked wolfberries were placed in a hot air drying device for drying at a temperature of 65°C and a wind speed of 7.0 m/s.
  • the moisture content of the wolfberries was measured every 60 minutes.
  • the drying was stopped to obtain dry wolfberries, and the drying time was recorded.
  • Freshly picked blueberries were placed in a hot air drying device for drying at a temperature of 55°C and a wind speed of 7.0 m/s.
  • the water content of the blueberries was measured every 60 minutes. When the water content of the blueberries was lower than 18%, the drying was stopped to obtain dry blueberries, and the blueberry drying time was recorded.
  • Freshly picked wolfberries were placed between the dielectric layers of the dielectric barrier discharge device, with the upper dielectric layer at a distance of 2 mm.
  • the parameters of the high-voltage pulse power supply were adjusted to make the pulse frequency 500 Hz, the pulse width 10 us, and the processing voltage 19 kV, so that a pulse electric field was generated between the upper and lower dielectric layers, and the wolfberries were treated between the pulse electric fields for 10 s.
  • the wolfberries treated with the pulse electric field were dried in a hot air drying device at a drying temperature of 65 ° C and a wind speed of 7.0 m/s.
  • the moisture content of the wolfberries was measured every 60 minutes. When the moisture content of the wolfberries was lower than 13%, the drying was stopped to obtain dry wolfberries, and the drying time was recorded.
  • Freshly picked wolfberries were placed between the dielectric layers of the dielectric barrier discharge device, with the upper dielectric layer 2 mm away from the berries.
  • the parameters of the high-voltage pulse power supply were adjusted to a pulse frequency of 7000 Hz, a pulse width of 10 us, and a treatment voltage of 19 kV, so that plasma was generated between the upper and lower dielectric layers, and the wolfberries treated with the pulse electric field were continued to be treated in the plasma for 50 seconds.
  • the plasma-treated wolfberries were dried in a hot air drying device at a drying temperature of 65°C and a wind speed of 7.0 m/s. The moisture content of the wolfberries was measured every 60 minutes. When the moisture content of the wolfberries was less than 13%, the drying was stopped to obtain dry wolfberries, and the drying time was recorded.
  • Figures 2 to 5 respectively record the drying time, energy consumption, and the content of total flavonoids and microorganisms in the dried berries when drying berries using the methods of Examples 1 to 4 and Comparative Examples 1 to 4.
  • the results show that the use of the method of the present invention to dry wolfberries and blueberries can greatly reduce the drying energy consumption and reduce the drying time.
  • the total content of flavonoids in wolfberries and blueberries is high, and the content of microorganisms is low.
  • the method of treating wolfberries with pulsed electric fields or plasma and then hot air drying can also reduce the drying time and reduce the drying energy consumption, but the reduction in time and energy consumption is limited, and the loss of nutrients in the berries is serious, and the content of microorganisms is high.

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Abstract

干燥浆果的方法，包括先使用脉冲电场和等离子体联合处理浆果，再对浆果进行干燥处理。还公开了由该方法制备得到的干果。

Description

一种干燥浆果的方法 技术领域
本发明涉及农产品加工技术领域，特别涉及一种干燥浆果的方法。
背景技术
浆果皮薄而多汁，营养丰富，富含花青素，抗氧化剂，功能性多糖等生物活性物质，具有抗氧化活性、抗肿瘤、预防癌症、抗衰老和免疫调节作用。枸杞和蓝莓是我国南北方典型的浆果类水果。但由于浆果含水量高，皮薄，易被腐败菌侵蚀，不耐贮藏，不利于运输。干燥是防止浆果变质，延长货架期，降低运输和保鲜成本的重要手段。传统的自然晾晒由于制干不完全，干果水分含量高，制干时间长，干果颜色较暗，过程易受气象条件制约和灰尘、虫子等微生物污染且卫生条件不易控制等原因而不符合对高品质干制浆果的需求，因此，出现了以热风干燥为主的现代干燥技术。然而，由于浆果类表皮蜡质层对干燥过程中水分的迁移有阻碍作用，在使用现代干燥技术干燥浆果时，会消耗较多的能量，这将与节能降耗的绿色发展趋势相冲突，另一方面，干燥过程中的过度脱水还会使果干龟裂、品质降低。因此，通过新型干燥处理技术以缩短干燥时间，提升浆果干制品质，降低干制能耗的需求更加旺盛。
脉冲电场处理技术是涉及使用μs高压(<50kV)的短脉冲在两个电极之间的材料上产生电势差的处理技术。等离子体被认为是除液体、固体和气体之外的第四种物质状态。由激发空气放电产生的等离子体由O3、O2、O、NO、NO2、N2O和其他活性物质组成，当等离子体与食物接触时，经常会发生复杂的物理和化学反应，这可能会引起多种影响，包括但不限于杀菌、灭活酶、影响细胞生理学和材料改性。介质阻挡放电装置是一种将绝缘介电材料插入金属电极之间的非平衡气体放电。在介质阻挡放电装置中，电极被电介质层阻挡，因此可以避免火花或电弧放电，从而产生均匀稳定的放电和等离子体。
发明内容
针对现有技术中存在的问题，本发明提出一种干燥浆果的方法，旨在解决使用现有干燥技术干燥浆果带来的能耗大、果干营养物质流失等问题。该方法不仅能提升浆果的干燥效率，减少干燥时间，降低干燥能耗，还能提升浆果的干燥品质，同时，该方法和装置具有结构简单、能耗低、使用门槛低，处理无残留的优点。
本发明的目的之一在于提供一种干燥浆果的方法，所述方法包括先使用脉冲电场和等离子体联合处理浆果，再对浆果进行干燥处理。
在本发明的一种实施方式中，联合处理浆果时，先使用脉冲电场处理浆果，再使用等离子体处理浆果。
在本发明的一种实施方式中，联合处理浆果时，先使用等离子体处理浆果，再使用脉冲 电场处理浆果。
在本发明的一种实施方式中，所述脉冲电场包括由介质阻挡放电装置产生的脉冲电场。
在本发明的一种实施方式中，所述等离子体包括由介质阻挡放电装置产生的等离子体。所述介质阻挡放电装置的结构示意图如图1所示。
在本发明的一种实施方式中，使用脉冲电场处理浆果时，浆果与高压电极板之间的距离为1～20mm，处理时间为5～20s。
在本发明的一种实施方式中，使用脉冲电场处理浆果时，脉冲频率为0.01～0.5kHz，脉冲宽度5～15μs，处理电压为10～20kV。
在本发明的一种实施方式中，使用等离子体处理浆果时，浆果与高压电极板之间的距离为1～5mm，处理时间为20～120s。
在本发明的一种实施方式中，使用等离子体处理浆果时，脉冲频率为2-10kHz，脉冲宽度5～20μs，处理电压为15-40kV。
在本发明的一种实施方式中，对浆果进行干燥处理时，干燥方法包括热风干燥，干燥温度为40～70℃，风速5～10m/s。
在本发明的一种实施方式中，对浆果进行热风干燥处理时，干燥温度为45～65℃。
在本发明的一种实施方式中，干燥浆果的具体步骤如下：
(1)将浆果置于由高压脉冲电源驱动的介质阻挡放电装置的高压电极板和接地电极板之间；
(2)调节上介质层距浆果的距离为1～5mm，并调节脉冲频率为0.01-0.5kHz，脉冲宽度5～15μs，处理电压为10～20kV，以致介质阻挡放电装置中产生脉冲电场，使浆果在脉冲电场下处理0.1～30s，得到经脉冲电场处理的浆果；
(3)调节上介质层距浆果的距离为1～5mm，调节脉冲频率为2-10kHz，脉冲宽度5～15μs，处理电压为15～40kV，以致介质阻挡放电装置中产生等离子体，使经脉冲电场处理的浆果在等离子体中继续处理20～120s，得到经等离子体处理的浆果；
(4)对步骤(3)中经等离子体处理的浆果进行热风干燥处理，干燥温度为40～70℃，风速5～10m/s。
在本发明的一种实施方式中，干燥浆果的具体步骤如下：
(1)将浆果置于由高压脉冲电源驱动的介质阻挡放电装置的高压电极板和接地电极板之间；
(2)调节上介质层距浆果的距离为1～5mm，调节脉冲频率为2-10kHz，脉冲宽度5～20μs，处理电压为15～40kV，以致介质阻挡放电装置中产生等离子体，使浆果在等离子体中继 续处理20-120s，得到经等离子体处理的浆果；
(3)调节上介质层距浆果的距离为1～5mm，并调节脉冲频率为0.01-0.5kHz，脉冲宽度5～15μs，处理电压为10～20kV，以致介质阻挡放电装置中产生脉冲电场，使经等离子体处理的浆果在脉冲电场下处理5-20s，得到经脉冲电场处理的浆果；
(4)对步骤(3)中经脉冲电场处理的浆果进行热风干燥处理，干燥温度为40～70℃，风速5～10m/s。
本发明的目的之二在于提供一种使用上述方法制备得到的干果。
本发明的有益效果：
(1)采用脉冲电场处理浆果，可以改变浆果的内部微观结构，使浆果产生膜穿孔效应，促进水分迁移；使用等离子体处理浆果，等离子体不仅能蚀刻浆果表面，增大其表面粗糙度和亲水性，而且浆果的表面还会产生电穿孔洞，有效促进水分迁移；使用脉冲电场和等离子体联合处理浆果可以增大干燥过程中浆果的水分扩散效率，从而缩短干燥时间，降低干燥能耗。
(2)使用等离子体和脉冲电场技术联合处理浆果，从浆果内部微观结构和浆果表面结构特性两个方面来改善浆果的结构，有效提升了浆果后续干燥过程中的干燥效率，处理过程无残留无污染。
(3)采用脉冲电场和等离子体联合来处理浆果，可灭活浆果上的微生物，并降解微生物产生的生物毒素。
(4)本发明的技术方案不仅可以通过缩短干燥时间，还可减少因干燥而引起的营养物质流失。
附图说明
图1为本发明所使用介质阻挡放电装置的结构示意图。
图2为对比例和实施例的干燥时间对比图
图3为对比例和实施例的干燥能耗对比图
图4为对比例和实施例的黄酮含量对比图
图5为对比例和实施例的霉菌和酵母菌数量对比图
图6为对比例1和实施例1中枸杞的微观结构对比图
具体实施方式
下面结合对比例和具体实施例对本发明作进一步描述，以下列举的仅是本发明的具体实施例，但本发明的保护范围并不仅限于此。
干燥能耗的计算：
W表示烘箱温度为65℃，风速为7.0m/s时的功率，t表示干燥时间，G表示干燥重量，干燥能耗的单位为(kW.h.kg-1)。
微生物含量的测定：干燥浆果上的微生物含量参照《GB4789.15-2016食品安全国家标准食品微生物学检验霉菌和酵母计数》进行测定。
黄酮含量的测定：干燥浆果中总黄酮的含量参照《NY/T 3903-2021枸杞中黄酮类化合物的测定》进行测定。
实施例1干燥枸杞
将新鲜采摘的枸杞放置在介质阻挡放电装置的介质层之间，上介质层距浆果的距离为2mm。调整高压脉冲电源参数，使脉冲频率为500Hz，脉冲宽度10us，处理电压为19kV，以致上下介质层之间产生脉冲电场，使枸杞在脉冲电场之间处理10s。调整高压脉冲电源参数，使脉冲频率为7000Hz，脉冲宽度10us，处理电压为19kV，以致上下介质层之间产生等离子体，使经脉冲电场处理的枸杞在等离子体中继续处理50s。最后，将经脉冲电场和等离子体处理后的枸杞在热风干燥装置中干燥，干燥温度为65℃，风速为7.0m/s，每隔60min测定枸杞含水量，当枸杞水分含量低于13％时停止干燥，获得干枸杞，并记录下干燥时间。
通过本发明的处理后，干燥9±0.34h即可将枸杞的水分含量降低至13％以下，干燥后的枸杞中总黄酮含量为4.11±0.28g/kg,霉菌和酵母菌数量为0.68±0.12Lg CFU/g，干燥能耗为1.8±0.07kW.h.kg-1。
实施例2干燥蓝莓
将新鲜采摘的蓝莓放置在介质阻挡放电装置的介质层之间，上介质层距蓝莓的距离为1mm。调整高压脉冲电源参数，使脉冲频率为500Hz，脉冲宽度20us，处理电压为19kV，以致上下介质层之间产生脉冲电场，使蓝莓在脉冲电场之间处理10s。调整高压脉冲电源参数，使脉冲频率为8000Hz，脉冲宽度10us，处理电压为19kV，以致上下介质层之间产生等离子体，使经脉冲电场处理的枸杞在等离子体中继续处理60s。最后，将经脉冲电场和等离子体处理后的蓝莓在热风干燥中干燥，温度为55℃，风速为7.0m/s，每隔60min测定蓝莓含水量，当蓝莓水分含量低于18％时停止干燥，获得干蓝莓，并记录下干燥时间。
通过本发明的处理后，干燥21±1.73h即可将蓝莓的水分含量降低至13％以下，干燥后的蓝莓中总黄酮含量为40.80±1.39g/kg,霉菌和酵母菌数量为0.95±0.07Lg CFU/g，干燥能耗为4.2±0.35kW.h.kg-1。
实施例3干燥枸杞
将新鲜采摘的枸杞放置在介质阻挡放电装置的介质层之间，上介质层距浆果的距离为3mm。调整高压脉冲电源参数，使脉冲频率为100Hz，脉冲宽度8us，处理电压为10kV，以致上下介质层之间产生脉冲电场，使枸杞在脉冲电场之间处理15s。调整高压脉冲电源参数，使脉冲频率为5kHz，脉冲宽度10us，处理电压为14kV，以致上下介质层之间产生等离子体，使经脉冲电场处理的枸杞在等离子体中继续处理90s。最后，将经脉冲电场和等离子体处理后的枸杞在热风干燥装置中干燥，干燥温度为65℃，风速为7.0m/s，每隔60min测定枸杞含水量，当枸杞水分含量低于13％时停止干燥，获得干枸杞，并记录下干燥时间。
通过本发明的处理后，干燥10±1.73h即可将枸杞的水分含量降低至13％以下，干燥后的枸杞中总黄酮含量为2.49±0.34g/kg,霉菌和酵母菌数量为0.89±0.10Lg CFU/g，干燥能耗为2.00±0.35kW.h.kg-1。
实施例4先使用等离子体处理，再使用脉冲电场处理枸杞
将新鲜采摘的枸杞放置在介质阻挡放电装置的介质层之间，上介质层距浆果的距离为3mm。调整高压脉冲电源参数，使脉冲频率为5kHz，脉冲宽度10us，处理电压为14kV，以致上下介质层之间产生等离子体，使经脉冲电场处理的枸杞在等离子体中继续处理90s。调整高压脉冲电源参数，使脉冲频率为100Hz，脉冲宽度8us，处理电压为10kV，以致上下介质层之间产生脉冲电场，使枸杞在脉冲电场之间处理15s。最后，将经脉冲电场和等离子体处理后的枸杞在热风干燥装置中干燥，干燥温度为65℃，风速为7.0m/s，每隔60min测定枸杞含水量，当枸杞水分含量低于13％时停止干燥，获得干枸杞，并记录下干燥时间。
通过本发明的处理后，干燥9±0.56h即可将枸杞的水分含量降低至13％以下，干燥后的枸杞中总黄酮含量为2.66±0.28g/kg,霉菌和酵母菌数量为0.79±0.07Lg CFU/g，干燥能耗为1.8±0.11kW.h.kg-1。
对比例1
将新鲜采摘的枸杞放置在热风干燥装置中干燥，温度为65℃，风速为7.0m/s，每隔60min测定枸杞含水量，当枸杞水分含量低于13％时停止干燥，获得干枸杞，记录下干燥时间。
对比例2
将新鲜采摘的蓝莓放置在热风干燥装置中干燥，温度为55℃，风速为7.0m/s，每隔60min测定蓝莓含水量，当蓝莓水分含量低于18％时停止干燥，获得干蓝莓，记录下蓝莓干燥时间。
对比例3
将新鲜采摘的枸杞放置在介质阻挡放电装置的介质层之间，上介质层距浆果的距离为2 mm。调整高压脉冲电源参数，使脉冲频率为500Hz，脉冲宽度10us，处理电压为19kV，以致上下介质层之间产生脉冲电场，使枸杞在脉冲电场之间处理10s。之后，将脉冲电场处理后的枸杞在热风干燥装置中干燥，干燥温度为65℃，风速为7.0m/s，每隔60min测定枸杞含水量，当枸杞水分含量低于13％时停止干燥，获得干枸杞，并记录下干燥时间。
对比例4
将新鲜采摘的枸杞放置在介质阻挡放电装置的介质层之间，上介质层距浆果的距离为2mm。调整高压脉冲电源参数，使脉冲频率为7000Hz，脉冲宽度10us，处理电压为19kV，以致上下介质层之间产生等离子体，使经脉冲电场处理的枸杞在等离子体中继续处理50s。之后，将等离子体处理后的枸杞在热风干燥装置中干燥，干燥温度为65℃，风速为7.0m/s，每隔60min测定枸杞含水量，当枸杞水分含量低于13％时停止干燥，获得干枸杞，并记录下干燥时间。
图2～5分别记录了采用实施例1～4以及对比例1～4的方法干燥浆果时的干燥时间、能耗以及干燥后的浆果中总黄酮和微生物的含量。结果显示，采用本发明方法干燥枸杞和蓝莓可大大降低干燥能耗，减少干燥时间，同时枸杞和蓝莓内黄酮的总含量较高，微生物含量较低。和传统的热风干燥方法相比，采用脉冲电场或等离子体处理枸杞，再热风干燥的方法虽然也能减少干燥时间，降低干燥能耗，但时间的减少和能耗的降低幅度有限，并且浆果内营养物质的流失严重，微生物含量较高。
虽然本发明已以较佳实施例公开如上，但其并非用以限定本发明，任何熟悉此技术的人，在不脱离本发明的精神和范围内，都可做各种的改动与修饰，因此本发明的保护范围应该以权利要求书所界定的为准。

Claims (10)

  1. 一种干燥浆果的方法，其特征在于，所述方法包括先使用脉冲电场和等离子体联合处理浆果，再对浆果进行干燥处理。
  2. 根据权利要求1所述的干燥浆果的方法，其特征在于，联合处理浆果时，先使用脉冲电场处理浆果，再使用等离子体处理浆果。
  3. 根据权利要求1所述的干燥浆果的方法，其特征在于，联合处理浆果时，先使用等离子体处理浆果，再使用脉冲电场处理浆果。
  4. 根据权利要求1～3中任一项所述的干燥浆果的方法，其特征在于，所述等离子体包括由介质阻挡放电装置产生的等离子体。
  5. 根据权利要求1～3中任一项所述的干燥浆果的方法，其特征在于，使用脉冲电场处理浆果时，浆果与高压电极板之间的距离为1～5mm，脉冲电场处理时间为5～20s。
  6. 根据权利要求1～3中任一项所述的干燥浆果的方法，其特征在于，使用脉冲电场处理浆果时，脉冲频率为0.01-0.5kHz，脉冲宽度5～15μs，处理电压为10～20kV。
  7. 根据权利要求1～3中任一项所述的干燥浆果的方法，其特征在于，使用等离子体处理浆果时，浆果与高压电极板之间的距离为1～5mm，等离子体处理时间为20～120s。
  8. 根据权利要求1～3中任一项所述的干燥浆果的方法，其特征在于，使用等离子体处理浆果时，脉冲频率为2-10kHz，脉冲宽度5～20μs，处理电压为15～40kV。
  9. 根据权利要求1～3中任一项所述的干燥浆果的方法，其特征在于，对浆果进行干燥处理时，干燥方法包括热风干燥，干燥温度为40～70℃，风速5～10m/s。
  10. 根据权利要求1～9中任一项所述的干燥浆果的方法制备得到的干果。
PCT/CN2023/100165 2023-02-13 2023-06-14 一种干燥浆果的方法 Ceased WO2024169092A1 (zh)

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