Aroma and quality of carrot dried using a microwave-convective drying system as affect by temperature gradient
文献类型： 外文期刊
作者： Xu, Wanxiu 1 ; Yuan, Jianfeng 2 ; Tian, Jinghong 1 ; Li, Gang 1 ; Sun, Xiaoming 2 ; Shiju, E. 1 ; Zhu, Guanyu 3 ; Xia, Zi 1 ;
作者机构： 1.Zhejiang Normal Univ, Coll Engn, Jinhua 321004, Zhejiang, Peoples R China
2.Zhejiang Normal Univ, Xingzhi Coll, Jinhua, Zhejiang, Peoples R China
3.Jiangnan Univ, Jiangsu Key Lab Adv Food Mfg Equipment & Technol, Wuxi, Jiangsu, Peoples R China
4.Zhejiang Acad Agr Machinery, Agr Mechanizat Informat & Automat Res Inst, Jinhua, Zhejiang, Peoples R China
关键词： Aroma; drying temperature gradient; carrot; quality
期刊名称：INTERNATIONAL JOURNAL OF FOOD PROPERTIES （ 影响因子：2.727； 五年影响因子：2.938 ）
ISSN： 1094-2912
年卷期： 2020 年 23 卷 1 期
页码：
收录情况： SCI
摘要： A real-time aroma monitoring system to control a microwave combined with hot air drying (MHAD) process of carrot was designed. The samples were first dried at four fixed temperature gradients of 2 degrees C/mm, 4 degrees C/mm, 6 degrees C/mm and 8 degrees C/mm to investigate the effect of temperature gradient on the aroma diffusion. Carrot samples could be dried in a shorter time from 140 min to 100 min from low-temperature gradients 2 degrees C/mm to high-temperature gradient 8 degrees C/mm. Main volatiles lost more and charring volatiles was induced at highest temperature gradients 8 degrees C/mm. A fuzzy logic controller was then designed and employed to control the drying process. Based on the temperature curve achieved under fuzzy logic control, a simple linear control method was developed where e-nose online assistance could be omitted. Color, vitamin C, rehydration ratio and sensory evaluation were performed after rehydration. With the new control strategies, carrot color and overall appearance were intact and less time and energy were consumed.
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