基于TPA法與感官評價法研究果蔬凍干前后質(zhì)地變化

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中圖分類號：TS201.3 文獻標(biāo)志碼：A 文章編號：1008-1038（2025）06-0012-08

DOI： 10.19590/j.cnki.1008-1038.2025.06.003

Investigating Texture Changes of Fruits and Vegetables Before and After Freeze-Drying Using TPA and Sensory Evaluation Methods

WANG Yan， YANG Li*， LIU Xinqi， MA Yinan， ZHANG Huaqi， LUO Xiaokang （School of Chemical Engineering，Yunnan Vocational and Technical College of Transportation， Kunming 650500， China）

Abstract： This study investigated the texture changes offresh and freeze-dried fruitsandvegetables using TPA method and traditional sensory evaluation，and explored thefeasibilityof using TPAasan instrumental alternative to sensory evaluation.The study includedseven fruits（pineapple，dragon fruit，kiwifruit，lemon， apple，honey peach，and banana） and three vegetables（carrot，cucumber，and okra）.The results indicated that the hardness of most freeze -dried fruits and vegetables（such aspineapples and peaches） increased significantly，while thatof a few freeze-dried vegetables（such as carrots and okra） decreased.The changing trends of cohesiveness，elasticity，and chewiness vary，showed diferences.In the fresh state，there wasa significant correlation between the elasticity and chewiness of apples，pineapples，peaches，and bananas. However，this correlationweakened after freeze-drying.For kiwifruitsand okra，there was still a significant positive correlationbetween elasticityand chewiness after freeze $$ drying，which maightbe related to waterloss during the freeze -drying process. The TPA measurement results were highly consistent with the sensory evaluation.Parameters such as hardness，elasticity，and chewiness could effctively quantify the texture changes of freeze-dried fruits and vegetables.

Keywords： Fruits and vegetables; traditional sensory evaluation; TPA; freeze-drying

冷凍干燥技術(shù)（簡稱"凍干"是一種通過低溫升華去除水分的干燥方法，能較好地保留果蔬的風(fēng)味和營養(yǎng)成分，逐漸成為一種廣泛應(yīng)用的干燥手段-2。（剩余7405字）