| 张 哲，薛 伟，宋博轩，陈佳楠，邢楠楠，计宏伟.超声波和0.9%NaCl溶液预处理对菠萝冻干
品质的影响[J].海南师范大学学报自科版,2025,38(4):460-466 |
| 超声波和0.9%NaCl溶液预处理对菠萝冻干
品质的影响 |
| Effects of Ultrasonic Waves and 0.9%NaCl Solution Pretreatments on the Quality of Freeze-dried Pineapples |
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| DOI：10.12051/j.issn.1674-4942.2025.04.012 |
| 中文关键词: 超声波预处理 0.9%NaCl溶液预处理 菠萝冻干 干基含水率 复水率 |
| 英文关键词: ultrasonic pretreatment pretreatment of 0.9% NaCl solution freeze-dried pineapples dry basis moisture
content rehydration rate |
| 基金项目:国家自然科学基金项目（12172254） |
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| 中文摘要: |
| 菠萝深加工可解决鲜食菠萝供需不匹配问题，并提升其产品附加值。真空冷冻干燥技
术能最大程度保证品质，因此研究其工艺参数对菠萝品质的影响至关重要。本文采用超声波和
0.9%NaCl溶液对菠萝进行预处理，以无处理作为对照组，在相同真空冷冻干燥条件下进行实验，以
干基含水率、复水率、色差、硬度、可溶固形物、维生素C含量及感官评定为评判指标，探究不同预处
理对菠萝冻干品质的影响。研究结果表明：0.9%NaCl溶液和超声波预处理后冻干菠萝的干基含水
率、复水率均显著高于对照组；相比超声波预处理，0.9%NaCl溶液预处理组的样品干基含水率更
高，复水率较低，色差值更大，硬度更低，可溶固形物含量较高，维生素C含量更低；从感官评价角度
对不同预处理的冻干菠萝片品质进行排序：超声波预处理>0.9%NaCl溶液预处理>无处理。此外降
温速率对菠萝冻干品质具有显著性影响：干基含水率和复水率随降温速率增大呈先升后降趋势；
硬度随降温速率增加呈现升高趋势；色差值先降后升；维生素C含量同样呈现先升后降的变化规
律；而可溶性固形物含量受降温速率影响不显著。 |
| 英文摘要: |
| Deep processing of pineapple resolves supply-demand imbalance in the fresh pineapple consumption market
and enhances its added value. The vacuum freeze-drying technology can ensure the quality to the greatest extent.
Therefore, studying the influence of process parameters on the quality of pineapples is of great significance. Ultrasonic
waves and a 0.9% NaCl solution were applied as pretreatments, with untreated samples serving as the control. All samples
were subjected to identical vacuum freeze-drying conditions. The quality was assessed based on dry basis moisture content,
rehydration ratio, color difference, hardness, soluble solids content, vitamin C content, and sensory evaluation. Results
indicated that freeze-dried pineapple pretreated with both 0.9% NaCl and ultrasound had significantly higher dry basis
moisture content than the control. Compared with ultrasonic pretreatment, the samples pretreated with 0.9% NaCl solution
showed higher dry basis moisture content, lower rehydration ratio, greater color difference, reduced hardness, higher soluble
solids content, and lower vitamin C content. Sensory evaluation ranked the quality of freeze-dried pineapple slices as: ultrasonic pretreatment > 0.9% NaCl pretreatment > no pretreatment. Additionally, the cooling rate significantly affected
the quality of freeze-dried pineapple. Dry basis moisture content and rehydration ratio first increased and then decreased
with rising cooling rates. The hardness increased as the cooling rate increased. Color difference first decreased and then
increased. The vitamin C content also showed an initial increase followed by a decrease. However, soluble solids content
was not significantly influenced by cooling rate. |
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