文献类型：期刊文献

中文题名：苹果片红外热风联合干燥特性研究

英文题名：Drying characteristics of infrared radiation combining hot air for apple slices

作者：穆金屏[1];周家春[1];蒋丽华[1];邱勇隽[1];赵黎明[1]

机构：[1]华东理工大学发酵工业分离提取技术研发中心生物反应器工程国家重点实验室,上海200237

年份：2016

卷号：37

期号：7

起止页码：92

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD;;北大核心:【北大核心2014】；CSCD:【CSCD_E2015_2016】；

语种：中文

中文关键词：苹果片;红外-热风联合干燥;干燥特性;品质

外文关键词：apple slice ;infrared radiation ; hot air drying ; drying characteristics

摘要：以苹果为原料,研究不同红外辐射距离和热风温度下苹果片的干燥特性,并对苹果脆片的干燥时间、色泽、硬度、脆度和复水性进行分析。结果表明,在苹果片红外-热风联合干燥过程中,热风温度对干燥时间和脆片品质影响显著;干燥过程为降速干燥,水分有效扩散系数范围在2.92×10^(-8)~8.85×10^(-8)m^2/s内,且随热风温度升高而增大;苹果片干燥活化能为75.67 k J/mol。苹果片在红外辐射距离50 mm,辐射功率1500 W,热风温度80℃,风速0.8 m/s的条件下,干燥时间仅162 min,并具有良好的色泽(L*值75.01,a*值8.92、b*值32.97)和质构(硬度1063.66 g,脆度0.531 s)。先红外后热风的联合干燥方式能有效抑制酶活和提高干燥速率,以及改善产品品质。
Effect of infrared radition distance and hot air temperature on drying characteristics of apple slices were studied in this paper, and the drying time, color, hardness, crispness and redehydration ratio were analyzed.The results showed that hot air temperature had a significant influence on drying characteristics and drying products quality.The whole drying process present a falling rate period.The effective moisture diffusion coefficient of apple slices was range from 2.92 × 10-8 to 8.85 × 10 8m2/s accroding to Fick＇ s Second Law,and it was increased with hot air temperature increasing.The activation energy was 75.67 kJ/mol accrodring to Arrenius equation.Drying time of apple slices was greatly shortened （ 162 min） with the best color （ L 75.01, a 8.92, b 32.97） and texture （hardness 1063.66 g,crispness 0.531 s）when infrared radiation distence was 50 mm, infrared power was 1.f00 W, hot air temperature was 80 ℃ and air velocity was 0.8 m/s.lnfrared radiation combined hot air drying can inhibit enzyme activition,increase drying rate effectively and improve product quality.