文献类型： 外文期刊
作者： Wu, Jingke 1 ; Ling, Caijin 2 ; Chen, Yao 1 ; Li, Zhenfeng 1 ; Song, Feihu 1 ; Raghavan, G. S., V 3 ; Jin, Guangyuan 1 ;
作者机构： 1.Jiangnan Univ, Sch Mech Engn, Jiangsu Key Lab Adv Food Mfg Equipment & Technol, Wuxi 214122, Jiangsu, Peoples R China
2.Guangdong Acad Agr Sci, Tea Res Inst, Guangdong Key Lab Tea Plant Resources Innovat & U, Guangzhou 510640, Guangdong, Peoples R China
3.McGill Univ, Dept Biosource Engn, 21111 Lakeshore, Ste Anne De Bellevue, PQ H9X 3V9, Canada
关键词： Celery stalk; Microwave drying; Volatile; Fuzzy logic control; PEN3
期刊名称：COMPUTERS AND ELECTRONICS IN AGRICULTURE （ 影响因子：5.565； 五年影响因子：5.494 ）
ISSN： 0168-1699
年卷期： 2021 年 187 卷
页码：
收录情况： SCI
摘要： A hot-air coupled microwave drying (MHD) system equipped with an online aroma detection and feedback with Portable Electronic Nose, PEN3, was developed to preserve high volatile components in celery stalk. Celery stalk slices were dried at constant temperatures of 50 degrees C, 60 degrees C, 70 degrees C, and 80 degrees C, and sensors 7 and 9 of 10 sensors in PEN3 were selected and set at stage-cooling drying. Aroma volatiles were recorded every 2 min for each of the three replicates. Fuzzy logic control and PID combined control were developed with adjustable drying temperature based on volatile changes during the drying process. Results of sensor response values and GC-MS showed that more aroma volatiles were maintained under combined control. Products dried at 50 degrees C had the least shrinkage ratio, and products dried at 80 degrees C had the highest rehydration rate and the shortest drying time. In general, the combined control kept a good balance between drying efficiency and product quality compared with other drying methods and could produce better products. Hence, the proposed control scheme based on volatile component changes can effectively preserve more volatiles and could be used to produce high-flavor and highquality dried celery.
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