基于低频超声波的介电处理对果蔬微波真空油炸的作用及调控研究

Using the dielectric treatments with Migration Type based on low-frequency ultrasound (LFU) , this project is aiming to investigate the effects of LFU dielectric treatments on microwave vacuum frying of fruits & vegetables and their regulation. The new idea that combining these dielectric treatments may not only increase the frying efficiency and but also improve the quality of microwave-vacuum fried fruits & vegetables is adopted for the study. It will be clearly understood that the dielectric core could be formed by LFU dielectric treatments so that the inner additional heat source is created to increase the efficiency of microwave-vacuum frying process. It will also be made clearly that the heating uniformity by LFU dielectric treatments may improve the quality of fried oil. Through several suggested studies on the effects of LFU dielectric treatments on mechanisms of basic properties, high-efficiency microwave-vacuum frying and following post-frying storage of the fruits & vegetables, the mechanisms of synergistic effect of LFU dielectric treatments and microwave on high-efficiency vacuum frying of fruits & vegetables with significantly improving frying efficiency will be revealed. The results will provide some basis for solving some difficult scientific & technological problems of vacuum frying, such as difficult simultaneously achieving high-efficiency & high-quality, long frying time at low frying temperature, uniform heating, easy deterioration of fried oil, unstable quality of vacuum-fried product during storage, which has obvious important meaning for promoting the industry producing the high-value vacuum-fried fruits & vegetables.

本项目以低频超声波形成“迁移式”介电处理为新手段，以超声介电处理对果蔬微波真空油炸的作用及调控为研究对象，采用超声介电处理有效提高果蔬微波真空油炸效率的同时提升油炸及后续贮藏品质稳定性的研究新思路，阐明超声介电处理产生高效“介电附加热源”有效提高微波真空油炸效率的作用机制以及超声协同微波/真空场带来的加热均匀化提升油炸品质的作用机理。重点研究超声介电处理协同微波/真空场对果蔬介电特性及脱水/油炸基本特性、高效微波真空油炸过程以及炸后果蔬贮藏特性的作用及调控机理，深入揭示在大幅度提高油炸效率的同时超声介电处理与微波场协同影响果蔬高效真空油炸的规律，为解决目前果蔬真空油炸普遍存在的油炸高品质与高效率不可兼得、低温油炸时间长、加热均匀性不佳、炸用油易劣变、真空油炸产品贮藏品质不稳定等难题提供新的绿色处理方法及理论基础，对促进高附加值果蔬真空油炸产业的发展具有十分重要的意义。

本项目以低频超声波形成“迁移式”介电处理为新手段，以超声介电处理对果蔬微波真空油炸的作用及调控为研究对象，采用超声介电处理有效提高果蔬微波真空油炸效率的同时提升油炸及后续贮藏品质稳定性的研究新思路，阐明超声介电处理产生高效“介电附加热源”有效提高微波真空油炸效率的作用机制以及超声协同微波/真空场带来的加热均匀化提升油炸品质的作用机理。重点研究了超声介电处理协同微波/真空场对果蔬介电特性及脱水/油炸基本特性、高效微波真空油炸过程以及炸后果蔬贮藏特性的作用及调控机理，揭示了在大幅度提高油炸效率的同时超声介电处理与微波场协同影响果蔬高效真空油炸的规律。在此基础上，取得了发现低频超声与渗透脱水协同预处理改善了微波真空油炸物料吸湿等温特性及水分状态、弄清了低频超声处理对物料在水和油介质模拟体系中介电性能的影响规律、发现了水/油介质模拟系统中低频超声预处理对微波真空油炸物料加工效率和品质的影响规律、发现了微波辅助真空油炸物料中可食性涂层预处理对油脂吸收的影响规律、发现了低频超声预处理对微波真空油炸物料品质的影响规律、阐明了红外真空预干燥协同超声预处理与微波真空油炸协同制备低含油率的机理、建立了微波真空油炸物料脱水动力学及水油分布状况的NMR和CLSM分析方法、阐明了低频超声与微波联合提高真空油炸物料的热质交换效果及品质的机理、发现了低频超声对微波真空油炸油变质的影响规律并首次建立了采用LF-NMR预测炸用油品质的方法、发现了超声波和微波辅助低温真空油炸对油交换动力学和油炸产品贮藏性能的影响规律等24项重要进展，并整理成文发表在国际行业知名SCI刊物上，为解决目前果蔬真空油炸普遍存在的油炸高品质与高效率不可兼得、低温油炸时间长、加热均匀性不佳、炸用油易劣变、真空油炸产品贮藏品质不稳定等难题提供新的绿色处理方法及理论基础，对促进高附加值果蔬真空油炸产业的发展具有十分重要的意义。