摘要
对青椒进行热风干燥试验,研究55,60,65,70℃干燥温度下青椒的干燥特性,对所得制品外观和品质进行比较分析。结果表明,热风干燥温度越高干燥速度越快,水分活度(aw)下降越快。70℃条件下的样品与其他3个温度相比,虽叶绿素残留率、Vc残留率、复水比都较高,但其硬度和韧性较大。而55℃干燥时,干燥时间过长,增加了干燥成本。因此,从制品外观和营养品质综合考虑,60℃较适于干燥青椒产品。
The characteristics of green peppers were investigated after treated with hot-air drying at temperatures of 55,60,65 and 70℃.Then the qualities of dried peppers were analyzed and compared.The results showed that the drying rate and decline of water activity（aw）were faster as the hot-air drying at higher temperature.Compared with other dried peppers,the treatment dried at 70 ℃ displayed higher the preservation of chlorophyll,Vc,rehydration radio,the hardness and toughness.However,the drying time was too long when peppers dried at 55 ℃,which could cause high production costs.Considered the qualities of dried peppers,the temperature of60 ℃ was suitable for drying pepper products.
出处
《食品与机械》
CSCD
北大核心
2015年第3期158-161,共4页
Food and Machinery
基金
现代农业产业技术体系建设专项资金(编号:CARS-25)
北京市农林科学院科技创新能力建设专项(编号:KJCX20140204)
果蔬农产品保鲜与加工北京市重点实验室项目(编号:KJCXPT11)
关键词
青椒
干燥温度
营养品质
green pepper
drying temperature
quality properties
