摘要
为了提高丰水梨片的品质,缩短其干燥时间,采用中短波红外干燥技术,研究丰水梨在不同温度、辐射功率、辐照距离下的中短波红外干燥特性,以及不同干燥条件对丰水梨片产品感官质量的影响。结果表明:丰水梨片在备干燥条件下的整个干燥过程中属于降速干燥,有效水分扩散系数Deff范围为8.6226×10^(-10)~2.2077×10^(-9)m^2/s,其中干燥温度对丰水梨片干燥影响最大。干燥温度65℃、辐射距离120 mm、辐射功率1350 W时干制品的感官品质较优,干基含水率为0.1048 g/g,L值为62.70,△E值为7.10,脆度为4.67 mm。
In order to improve the qualities of dried hosui pear（Pyrus pyrifolia Nakai.） slices and shorten the drying time,short-and medium-wave infrared drying was applied to drying hosui pear slices.The effects of drying temperatures,drying power,and radiation distances on the drying characteristic of hosui pear were investigated.Meanwhile,the impact of short-and medium-wave infrared drying on color,texture and moisture content of dried hosui pear were analyzed.The results showed that the drying procedure appeared as a falling rate period.The water effective diffusion coefficient（Deff） of hosui pear ranged from 8.622 6×10-10~2.207 7×10-9 m2/s under short-and medium-wave infrared drying condition.The drying temperature was the most influential factor on the drying processing.The quality of pear slice was optimized when the drying temperature was 65℃,drying power was 1 350 W and the radiation distance was120 mm.Under this condition,the L value was 62.7,the △E value was 7.10 and the brittleness was 4.67 mm.
出处
《食品与机械》
CSCD
北大核心
2015年第6期64-69,155,共7页
Food and Machinery
基金
公益性行业(农业)科研专项(编号:201303077)
关键词
梨
中短波红外干燥
温度
辐射距离
辐射功率
hosui pear
short-and medium-wave infrared drying
temperature
radiation distances
radiated power
