Study On The Effect Of Carrot Pretreatment On Explosion Puffing

As a new and high-tech in the field of deep processing of fruits and vegetables,the explosion puffing technology of fruits and vegetables has attracted more and more attention because of its green nature,rich nutrition,good quality and convenient to eat.Due to the different characteristics of various puffed materials,the quality of the explosion puffed products is also different.In order to obtain high-quality explosion puffed products,a large number of studies have found that the quality of the explosion puffed products is affected by the material texture,pretreatment process and explosion puffing parameters.The influence of material pretreatment is the key to the effect of explosion puffing.Therefore,one of the main directions in this field is to find a pretreatment method suitable for various puffing materials.Due to the characteristics of the tissue structure of carrot,different changes will occur in the processing process?especially in the dry process?,which will seriously affect the quality of processed products.Therefore,this study took carrot as the raw material and analyzed the influence of different pretreatments on the content of its nutritional components by detecting the content of its nutritional components.The effect of CO₂ pretreatment on the explosion puffing was studied.Based On the preliminary experiments,the effects of different pretreatment on the explosion puffing were analyzed and compared,and the pretreatment process was optimized.On the basis of previous experiments,the explosion puffing process of carrot with a new pretreatment was optimized.The main conclusions of the experiment are as follows:?1?By measuring the content of each component of the pretreated carrots,it was found that:The influence on the content of dipping treatment was the greatest after the impregnation treatment,followed by the blanching treatment,and the least affected by the CO₂ pretreatment.For the effect of vitamin C content,the blanching treatment had the largest effect,while the CO₂ pretreatment had the smallest effect.There was little difference in the content of crude fiber between pretreatments.Based on the above,it can be concluded that the influence of different pretreatment on the content of material components is in the following order:CO₂ pretreatment<freeze-thaw treatment<dipping treatment<blanching treatment.?2?single factor experiment was conducted to study the influence of NaHCO₃dipping concentration,NaHCO₃ dipping time,CO₂ pressurization ratio and CO₂pressurization time on the explosion puffing of carrot.NaHCO₃ dipping concentration,NaHCO₃ dipping time,CO₂ pressurization ratio and CO₂pressurization time had significant influence on the effect of explosion puffing.The best CO₂ treatment process was determined by orthogonal test:NaHCO₃dipping time of 18 h,100%CO₂ pressurization time of 15min,NaHCO₃ dipping concentration of 1.5%.?3?by studying the influence of four pretreatment methods,blanching treatment,freeze-thaw treatment,dipping treatment and CO₂ treatment,on the explosion puffing effect of carrots,the comparison was made and determined that hot-CO₂ treatment scheme had better effect than the hot-dip-freeze-thaw treatment scheme.It is concluded that the optimal pretreatment scheme:100?heat 6 min,1.5%NaHCO₃ dipping 18h,100%CO₂ pressure treatment for 15 min.?4?the effects of puffing temperature,puffing pressure,vacuum drying temperature and vacuum drying time on the explosion puffing of carrot were studied by single factor experiment.The puffing temperature,puffing pressure,vacuum drying temperature and vacuum drying time were determined.The puffing temperature and puffing time have a significant effect on the quality of the product.Determine the carrot slices of explosion puffing technology optimization result is:the puffing temperature 95?,swelling pressure 0.25 MPa,vacuum drying temperature 75?,the vacuum drying time was 150 min.The experimental results show that the optimized parameters have high reliability.