这项研究调查了电流体动力学(EHD)干燥技术对干燥动力学的影响,微观结构,质量,和胡萝卜的营养成分,以及在不同电压梯度下进行EHD干燥实验。实验结果表明,EHD干燥技术可以显着提高干燥速率和有效水分扩散系数。在一定范围内,干燥速率与电压成正比。当超出范围时,电压的增加对干燥速率的影响很小。在质量方面,EHD干燥组的颜色,收缩率,补液性能优于对照组,不同电压对收缩率和复水性能没有显著影响。EHD干燥组类胡萝卜素的保留量是对照组的1.58~2倍。EHD干燥对胡萝卜片的总酚含量和维生素A含量有负面影响。根据红外光谱和扫描电子显微镜(SEM)的结果,脱水的胡萝卜切片由于失水而出现皱纹,有许多毛孔,总体上完整的结构,和保留的官能团。EHD干燥对蛋白质的二级结构有显著影响,电压的增加导致无序结构的增加,与对照组相比,低电压组中无序结构的比例较小,高电压组和对照组之间无序结构的比例相似。低场核磁共振(NMR)结果表明,与对照组相比,EHD干燥可以保留更多的结合水,在26kV电压下细胞结合水的最佳保留和38kV电压下细胞固定化水的最佳保留,表明EHD干燥在保持细胞结构方面的优越性。本研究为电流体力学干燥技术在胡萝卜干燥中的应用提供了理论依据和实验基础,促进了EHD干燥技术的实际应用。
This study investigates the effects of electrohydrodynamic (EHD) drying technology on the drying kinetics, microstructure, quality, and nutritional components of carrots, along with conducting experiments on EHD drying under different voltage gradients. The experimental results showed that EHD drying technology could significantly increase the drying rate and the effective moisture diffusion coefficient. Within a certain range, the drying rate was directly proportional to the voltage. When the range was exceeded, the increase in voltage had a minimal effect on the drying rate. In terms of quality, the EHD drying group\'s color, shrinkage rate, and rehydration performance were superior to the control group, and different voltages had no significant effect on the shrinkage rate and rehydration performance. The retention of carotenoids in the EHD drying group was 1.58 to 2 times that of the control group. EHD drying had a negative impact on the total phenolic content and vitamin A content of dried carrot slices. Based on the results of infrared spectroscopy and scanning electron microscopy (SEM), the dehydrated carrot slices showed wrinkling due to water loss, with numerous pores, a generally intact structure, and retained functional groups. EHD drying had a significant impact on the secondary structure of proteins, where an increase in voltage led to an increase in disordered structure, with a smaller proportion of disordered structure in the lower voltage group compared to the control group, and a similar proportion of disordered structure between the higher voltage group and the control group. Results from low-field nuclear magnetic resonance (NMR) showed that EHD drying could retain more bound water compared to the control group, with the best retention of cellular bound water at a voltage of 26 kV and the best retention of cellular immobilized water at a voltage of 38 kV, indicating the superiority of EHD drying in preserving cellular structure. This study provided a theoretical basis and experimental foundation for the application of electrohydrodynamic drying technology to carrot drying, and promoted the practical application of EHD drying technology.