无花果果肉质地柔软，采后易腐烂，不易保存，通常加工后食用。干燥是无花果加工常用的一种方法，超声辅助和红外干燥均可和热风干燥耦合，作为新型干燥方式，近年来已受到广泛关注。目前，超声、红外、热风组合干燥无花果的传质传热机理、质构品质变化尚不明晰，无花果干在胃肠液中的体外消化特性也鲜有报道，需要进一步探究热质传递机理、质构品质变化和体外消化特性。综上，本文采用红外、超声耦合热风干燥无花果片，建立了热质传递耦合模型，解析四种不同干燥方式干燥过程中的传质传热机制，同时，解析了干燥过程中质构、果胶、可溶性糖、有机酸含量变化，结合相关性分析探究了果胶、可溶性糖、有机酸、干燥时间和含水量对果干质构的影响，并初步探究了混合牛奶或咖啡的果干体外消化特性，主要结果如下：

（1）采用60 ℃热风耦合9.92 W超声、500 W红外干燥无花果片，定期测定干燥过程中无花果片重量和中心温度，探究了红外热源作为内源热和外源热的模型拟合效果，建立了考虑温度变化、孔隙的热质传递耦合模型。研究表明，与单独热风干燥相比，超声耦合热风、红外耦合热风、超声红外耦合热风干燥时间分别缩短了20%、60%、65%；在建立红外干燥模型过程中，发现在传质模拟中，红外热源作为外源热时模型的AAD为13.96%，红外热源作为内源热时模型的AAD为16.06%；在传热模拟中，红外热源作为外源热时模型的AAD为6.74%，红外热源作为内源热时模型的AAD为10.82%；AAD越低，模型拟合效果越好，明确了红外热源作为外源热时比作为内源热拟合效果更好；单独热风、超声耦合热风、红外耦合热风、超声红外耦合热风干燥的内部水分扩散系数（D_e）分别为2.87×10⁻⁷~3.31×10⁻⁷ m²/s、3.40×10⁻⁷~3.84×10⁻⁷ m²/s、5.48×10⁻⁷~6.23×10⁻⁷ m²/s、6.25×10⁻⁷~7.02×10⁻⁷ m²/s，传质系数（h_m）分别为0.0004 m/s、0.0005 m/s、0.0010 m/s、0.0011 m/s，传热系数（h_t）分别为92.2 W m^-2 K^-1、110.1 W m^-2 K^-1、130.2 W m^-2 K^-1、139.8 W m^-2 K^-1，发现干燥时间越短，内部水分扩散系数、传质和传热系数越高。

（2）分析干燥过程无花果片质构、果胶、可溶性糖和有机酸变化，并结合相关性分析，探究了果胶、可溶性糖、有机酸、干燥时间和含水量对果干质构的影响，测定了无花果片及其细胞壁组分的表面形态，对经过不同方法干燥的无花果干做了感官评定。研究表明，单独热风干燥无花果干硬度为2.475±0.108 N，胶粘性为0.839±0.056 N，超声耦合热风干燥能使无花果干的硬度和胶粘性降低56.3%、55.9%，红外耦合热风干燥能使无花果干的硬度和胶粘性降低34.4%、11.9%，超声红外耦合热风干燥能使无花果干的硬度和胶粘性降低60.0%、50.4%；螯合性果胶和碱溶性果胶在加热过程中会转变为水溶性果胶，长时间的干燥会使果胶降解；无花果干中主要有五种有机酸，经过干燥柠檬酸显著降低，相关性分析表明，干燥时间和质构正相关，含水量和质构负相关，有机酸的组成和含量与质构密切相关；经过超声处理的无花果片及其细胞壁组分表面更粗糙，褶皱更多；感官评定分析表明红外耦合热风干燥得到的无花果干更受欢迎。

（3）分别将无花果干加入牛奶、咖啡和水中，模拟体外胃肠消化，分析了消化过程中胃肠液粘度、总糖含量、单糖含量、糖的生物可及性和无花果干的果胶含量。研究表明，三组胃肠液粘度大致呈上升趋势，未消化时三个处理组粘度为1.20~1.87 mPa s，胃消化终点处三个处理组粘度为3.60~4.03 mPa s，肠消化终点处三个处理组粘度为3.13~3.39 mPa s；水与无花果干混合在体外消化过程中释放的糖为286.22~435.98 mg/g，咖啡与无花果干混合在体外消化过程中释放的糖为188.87~336.96 mg/g，咖啡阻碍了消化过程无花果干中糖的释放；无花果干中螯合性果胶和碱溶性果胶经过体外消化无显著变化，咖啡和水混合无花果干处理的水溶性果胶在胃肠消化过程中无显著变化，牛奶与无花果干混合体外消化过程中水溶性果胶含量在胃消化终点（138.52±9.58 mg/g）显著低于胃消化90 min（187.82±8.21 mg/g），在肠消化60 min（93.88±15.26 mg/g）显著低于肠消化30 min（129.30±24.88 mg/g），在肠消化终点处含量（54.86±6.11 mg/g）显著低于肠消化90 min（101.04±9.13 mg/g），表明牛奶对胃肠消化中水溶性果胶释放有促进作用。

综上，本文比较了红外热源作为内源热和外源热的模型拟合效果，建立了考虑温度和孔隙的传质传热模型，揭示了红外、超声辅助干燥无花果热质传递机理，丰富了红外、超声干燥过程中质构品质变化研究，探究了牛奶和咖啡混合无花果干体外消化过程中糖和果胶的释放，为开发无花果绿色干燥方法，生产营养健康的无花果干提供了科学依据。

The flesh of figs is soft, easily damaged after harvest, perishable and not easy to preserve. It is often eaten after processing. Drying is a commonly used method for fig processing. Both ultrasonic-assisted and infrared drying can be coupled with hot air drying, and as a new drying method, they have received wide attention in recent years. At present, the mass and heat transfer mechanism and texture quality change of figs dried by the combination of ultrasound, infrared and hot air are not clear, and the in vitro digestive properties of dried figs in gastrointestinal fluid have rarely been reported, so it is necessary to further investigate the heat and mass transfer mechanism, texture quality change and in vitro digestive properties. In summary, hot air coupled with infrared and ultrasonic drying were used in this paper to dry figs, establish a coupled model of heat and mass transfer, and analyze the heat-mass transfer mechanism during drying. At the same time, the changes of texture, pectin, soluble sugar and organic acid contents during the drying process were analyzed, and the effects of pectin, soluble sugar, organic acid, drying time and water content on the texture of dried fruits were investigated by correlation analysis. This study also explored the mixing and digestive properties of dried fruit with milk and coffee, and the main results are as follows:

(1) Fig slices were dried using 60 ℃ hot air coupled with 9.92 W ultrasound and 500 W infrared, and the weights and center temperatures of fig slices were determined periodically during the drying process. The model fitting effect of infrared heat source as endogenous and exogenous heat was explored. A coupled model of heat and mass transfer considering temperature change and porosity was established. It was shown that the drying time of ultrasonic-coupled hot air, infrared-coupled hot air, and combined ultrasound and infrared hot air drying was shortened by 20%, 60%, and 65%, respectively, compared with that of hot air drying alone. During the establishment of the IR drying model, it was found that in the mass transfer simulation, the AAD of the model was 13.96% when the IR heat source was used as an exogenous heat source, and the AAD of the model was 16.06% when the IR heat source was used as an endogenous heat source. In the heat transfer simulation, the AAD of the model when the IR heat source is used as an exogenous heat source is 6.74%, and the AAD of the model when the IR heat source is used as an endogenous heat source is 10.82%. the lower the AAD is, the better the model fits, which clarifies that the IR heat source as an exogenous heat source is better than that as an endogenous heat source. The internal moisture diffusion coefficients (D_e) for hot air alone, ultrasound-coupled hot air, infrared-coupled hot air, and combined ultrasound and infrared hot air drying were 2.87×10⁻⁷~3.31×10⁻⁷ m²/s, 3.40×10⁻⁷~3.84×10⁻⁷ m²/s, 5.48×10⁻⁷~6.23×10⁻⁷ m²/s, 6.25×10⁻⁷~7.02×10⁻⁷ m²/s, respectively, and mass transfer coefficients (h_m) of 0.0004 m/s, 0.0005 m/s, 0.0010 m/s, 0.0011 m/s, and the heat transfer coefficients (h_t) were 92.2 W m^-2 K^-1, 110.1 W m^-2 K^-1, 130.2 W m^-2 K^-1, 139.8 W m^-2 K^-1, respectively. It was found that the shorter the drying time, the higher the internal moisture diffusion coefficient, mass and heat transfer coefficients.

(2) Changes in texture, pectin, soluble sugars and organic acids of fig slices during drying were analyzed and combined with correlation analysis, the surface morphology of fig slices and their cell wall fractions were determined, and organoleptic scores were made on dried figs dried by different methods. The study showed that the hardness of figs dried by hot air alone was 2.475±0.108 N, and the gumminess was 0.839±0.056 N. Ultrasonic coupled hot air drying could reduce the hardness and gumminess of dried figs by 56.3% and 55.9%, and infrared coupled hot air drying could reduce the hardness and gumminess of dried figs by 34.4% and 11.9%, and combined ultrasound and infrared hot air drying could reduce the hardness and gumminess of dried figs by 60.0% and 50.4%. Other pectins will be transformed into water-soluble pectins during heating, and prolonged drying will degrade the pectins. There are mainly five kinds of organic acids in dried figs, and citric acid was significantly reduced after drying. Correlation analysis showed that drying time and texture were positively correlated, water content and texture were negatively correlated, and the composition and content of organic acids were closely related to texture. The surface of ultrasonically treated fig slices and their cell wall fractions were rougher and more wrinkled. Sensory score analysis indicated that dried figs obtained by infrared-coupled hot air drying were preferred.

(3) Dried figs were added to milk, coffee and water, respectively, to simulate in vitro gastrointestinal digestion, and the viscosity of gastrointestinal fluid, total sugar content, monosaccharide content, bioaccessibility of sugar and pectin content of dried figs were investigated during the digestion process. The study showed that the viscosity of the three treatment groups ranged from 1.20 to 1.87 mPa s at undigested, 3.60 to 4.03 mPa s at the gastric digestion endpoint, and 3.13 to 3.39 mPa s at the intestinal digestion endpoint. The sugars released during in vitro digestion of water mixed with dried figs ranged from 286.22 to 435.98 mg/g, and the sugars released during in vitro digestion of coffee mixed with dried figs ranged from 188.87 to 336.96 mg/g, suggesting that the coffee impeded the release of sugars from the dried figs in the digestion process. Water-soluble pectin from dried figs treated with coffee and water mixture showed no significant changes during digestion in the gastrointestinal process. Water-soluble pectin in milk mixed with dried figs during digestion was significantly lower at the end point of gastric digestion (138.52±9.58 mg/g) than at 90 min of gastric digestion (187.82±8.21 mg/g), and at 60 min of intestinal digestion (93.88±15.26 mg/g) than at 30 min of intestinal digestion (129.30±24.88 mg/g) at the end point of enteral digestion (54.86±6.11 mg/g) was significantly lower than that at 90 min of enteral digestion (101.04±9.13 mg/g), suggesting that milk has a facilitating effect on the release of water-soluble pectin in gastrointestinal digestion.

In conclusion, the model fitting effects of infrared heat source as endogenous and exogenous heat sources were compared. And a new mass and heat transfer model coupled with temperature and pore change was established in this study. This study revealed the heat and mass transfer mechanism of infrared and ultrasound-assisted drying of figs, enriched the study of textural quality changes during infrared and ultrasonic drying, and investigated the release of total sugar and pectin during mixed digestion of dried figs with milk and coffee. This study provides a scientific basis for the development of green drying methods for figs and the production of nutritious and healthy dried figs.

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