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Effects of Different Drying Methods on Quality of Walnuts and
Stability of Unsaturated Fatty Acids
WANG Wenqian,摇 WANG Hanqi,摇 CHEN Wen,摇 RONG Ruifen
*
(
College of Applied Arts and Science
,
Beijing Union University
,
Beijing
100191,
China
)
Abstract
: In order to investigate effects of different drying methods on the nutritional quality of walnuts,
the fresh walnuts were dried by the changeable鄄temperature hot air drying and far鄄infrared radiation drying
methods and the conventional hot air drying method was used as the control. The nutrition functional com鄄
ponent and quality stability of walnuts stored at room temperature were compared. The results showed that
the far鄄infrared drying method could half decrease the dry time compared with the control method when
the water content of walnuts was 4% . After 6鄄month storage, the contents of oleic acid, linoleic acid,
and linolenic acid of walnuts dried by the changeable鄄temperature hot air method were reduced 9郾 59% ,
10郾 58% , and 12郾 71% , respectively. As for walnuts dried with the far鄄infrared radiation method, they
were reduced 7郾 49% , 7郾 34% , and 6郾 77% , respectively and the contents of oleic acid, linoleic acid,
and linolenic acid of walnuts in the control group were reduced 14郾 44% , 11郾 79% , and 15郾 50% , re鄄
spectively. The peroxide values of walnuts treated by the changeable鄄temperature hot air method, far鄄
infrared radiation method, and the conventional hot air drying method were 0郾 88, 2郾 94, and 0郾 60
meq / kg, respectively while the carbonyl values of walnuts treated by the three methods were 2郾 08,
0郾 98, and 3郾 52 meq / kg, respectively. Compared with the conventional hot air drying method, the far in鄄
frared鄄assisted hot air drying method not only reduced the drying time but also retarded the development
of oxidative rancidity, and improved the quality of walnuts.
Key words
: walnuts quality; drying methods; unsaturated fatty acids
(
责任编辑
:
叶红波
)
46
食品科学技术学报
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摇 2015
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1
月
