干燥工艺对杏干燥特性及色泽变化影响

为提高杏干燥品质、缩短干燥时间，利用自然晾晒与四种不同热风干燥工艺，对杏在不同工艺以及状态下的干燥特性及色泽变化进行研究。试验结果表明：增加干燥温度或降低干燥介质的湿度有利于缩短干燥时间；为获得较好的杏干色泽，选用试验T1作为较优的干燥工艺，此时杏干的L*和b*值分别为50.28和27.45。在相同干燥条件下，干燥速率快慢依次为切分去核杏>去核杏>整杏，切分去核不仅能缩短杏的干燥时间，还可以获得较优的杏干色泽。该研究为热风干燥技术应用于杏的干燥提供了理论参考。

Effect of Drying Processing on Drying Characteristics and Color Changing of Apricot

In order to improve apricot drying quality and shorten its drying time, this paper carried out studies on drying characteristics and color changing under different methods and conditions by natural drying and other 4 hot-air drying technology. The results showed that increasing air temperature or decreasing humidity would be useful to shorten the drying time. The experiment T1 was chosen as better drying processing technology for apricot color changing, while the L* and b* values were 50.28 and 27.45, respectively. Under same drying conditions, the drying rates ranked in descending order were the apricot cut and stones removed > apricot stones removed > whole apricot. The cut and stones removed method could not only shorten the drying time, but also gain better apricot color and lustre. This study provided theoretical references for applying hot-air drying technology in apricot drying.