温度对明星杏干燥动力学及品质影响规律研究

【目的】 明星杏是新疆和田地区主栽制干杏品种,优化热风干燥过程和操作,提高明星杏的制干品质。【方法】 以温度为主要影响因素,通过明星杏的干燥实验及色泽、感官指标综合评价,研究不同干燥条件对明星杏热风干燥动力学及感官品质的影响规律,提出明星杏的优化干燥温度。【结果】 在最常用的三种薄层干燥模型中,Page模型适合用来描述温度对明星杏薄层干燥过程的影响。热风温度对干燥效率(干燥时间)的影响显著。热风温度从40℃增加到70℃时,干燥时间从100 h左右减少到30 h左右。在杏干的制干生产实际中,可适当提高热风温度以缩短干燥时间,但干燥温度越高,品质指标尤其是颜色和硬度指标劣化越严重。为保证制品品质,在干燥过程中应尽量降低干燥温度。【结论】 明星杏干燥的最优温度在干燥温度的上下限范围内存在最优值,实验中最优值为50℃。

Study on the Effect of Temperature on Drying Kinetics and Quality of Star Apricot by the Hot Air Drying

【Objective】 Star apricot is the main dry apricot varieties in Xinjiang Heitian region. In order to optimize the mechanical drying process and operation by hot air and improve the quality of dried star apricots. 【Method】 Using the temperature as the main factor and the change of color, the comprehensive evaluation of sensory index as measurement indicators, the effect of different drying conditions on the drying kinetics by hot air and volatile flavor loss of star apricot was studied. Moreover, the optimum drying temperature of star apricot was proposed in this paper.【Result】 The results have shown that the Page model is suitable for describing the effect of temperature on the drying process of star apricot in the three most commonly used drying models. Hot air temperature is a significant impact on the drying efficiency (drying time). When the hot air temperature is increased from 40 ℃ to 70 ℃, the drying time is reduced from about 100 h to 30 h. In the actual production of dried apricots, under the premise of ensuring product quality, the temperature of hot air can be properly increased to shorten the drying time. In general, the higher the drying temperature, the more serious deterioration of quality indicators, especially indicators of the color and hardness. Therefore, in order to ensure quality, the drying process should try to reduce the drying temperature. 【Conclusion】 Considering the effect of temperature on drying time and each quality index, it is considered that the optimum temperature of star apricot drying is 50 ℃ within the upper and lower limits of drying temperature in this experiment.