项目名称： 基于二氧化碳浸渍（CM）前处理的生姜热风-微波干燥行为及机理研究

项目编号： No.31501500

项目类型： 青年科学基金项目

立项/批准年度： 2016

项目学科： 农业科学

项目作者： 安可婧

作者单位： 广东省农业科学院蚕业与农产品加工研究所

项目金额： 19万元

中文摘要： 二氧化碳浸渍（CM）是一种具有发展前景的干燥前处理手段，它具有改变植物细胞微观孔隙结构，提高物料质热传递特性，改善物料颜色和营养品质的作用。本项目以生姜为原料，结合分形理论，描述CM处理对生姜微观孔隙结构的变化，建立生姜微观孔隙结构与热风-微波干燥质热传递的关联表达；通过神经网络模型，研究CM处理对热风-微波干燥过程中生姜颜色及主要活性成分的影响规律；探索CM处理对降低酶促褐变和提高活性成分的可能机理。课题通过CM处理对生姜微观孔隙结构的影响，从干燥动力学和感官营养品质两个角度出发，研究CM处理对生姜热风-微波干燥行为及机理，意在为我国果蔬干燥产业新技术的发展提供理论参考。

中文关键词： 二氧化碳浸渍；细胞结构分形特征；传质传热模型；BP神经网络；生姜

英文摘要： Carbonic maceration (CM) is a promising pretreatment method before drying. It can change the microscopic pore structure of plant cells, which would enhance the mass and heat transfer characteristics of food material, and improve the color and nutritional quality of dry material. Our project takes drying of ginger as an example, combining with the fractal theory, and describes the changes of ginger cellular scale structure after CM pretreatment, and establishe the correlation expression of fractal characteristics of cellular structure of ginger and heat and mass transfer during hot air-microwave drying; through the neural network model, establish the influence rules of CM pretreatment on the colour and main active ingredients of ginger during AD-MW drying process; and explore the possible mechanism of the decrease of enzymatic browning and improvement of active ingredients.From the perspectives of mass and heat transfer and nutritional quality, our project study the behavior and mechanism on hot air-microwave drying of ginger based on CM pretreatment, aiming at providing theoretical reference for the development of new technology of fruit and vegetable drying industry.

英文关键词： Dense phase carbon dioxide;Cell structure fractal feature;Heat and mass transfer mathematical model;BP neural network;Ginger