【摘要】 评估4种干燥方法——自然干燥（natural drying,ND）、远红外干燥（far-infrared drying,FID）、热泵干燥（heat pump drying,HPD）和微波干燥（microwave drying,MD）对玉米重组米理化及结构特性的影响。对米粉的微观结构、糊化特性、热稳定性和质构特性进行测量与表征。结果表明，与ND组相比，经扫描电子显微镜观察，由FID(60℃)、MD(900 W)和HPD(40℃)处理的玉米重组米淀粉颗粒结构完整、表面光滑平整。此外，MD(2 700 W)条件下的干燥速率最快。在功能特性方面，FID(60℃)处理的产品色泽最佳，而所有干燥方法均显著降低了玉米重组米的峰值黏度、谷值黏度和最终黏度。据观察，所有干燥后的米粉体系均形成典型的弱凝胶。其中，经FID(60℃)处理的样品表现出最高的剪切力，被证实为最稳定的凝胶体系。经FID(60℃)干燥的玉米重组米在硬度（76.08 g）、黏性（65.06 N）、弹性（0.69）和咀嚼性（49.39 mJ）方面均达到最高值。4种干燥方法处理后的样品理化及结构特性均表现出显著差异（P<0.05）。更多还原

【Abstract】 This study evaluated the effects of four drying methods—natural drying(ND), far-infrared drying(FID), heat pump drying(HPD), and microwave drying(MD)—on the physicochemical and structural properties of extruded corn flour. Its microstructure, gelatinization properties, thermal stability, and textural properties were measured and characterized. Scanning electron microscopy(SEM) indicated that compared with that dried by ND, the samples dried by FID(at 60 ℃), MD(at 900 W), and HPD(at 40 ℃) exhibited intact starch granules with smooth and flat surfaces. Furthermore, MD at 2 700 W resulted in the fastest drying rate. Regarding functional properties, FID yielded the most desirable color, while all drying methods significantly reduced the peak, trough, and final viscosities. It was observed that all dried samples formed typical weak gels. The most stable gel, as evidenced by the highest shear force, was identified in the sample dried by FID(at 60 ℃). This sample showed the highest hardness(76.08 g), viscosity(65.06 N), elasticity(0.69), and chewiness(49.39 mJ). Significant differences in physicochemical and structural properties(P < 0.05) were observed among samples subjected to the four drying methods.更多还原