不同气控干燥条件对龙眼肉干制品质量的影响及优化  

Effect of Different Controlled Atmosphere Drying Conditions on Quality ofDried Longan Fruit and Their Optimization

作　　者：林启训[1] 

机构地区：[1]福建农林大学食品科学学院福建省农产品加工工程技术研究中心,福州350002

出　　处：《中国食品学报》2005年第2期74-79,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：福建省自然科学基金资助项目(B99100100);福建省科技厅重大攻关项目(2004NZ02-3)

摘　　要：以提高龙眼肉干制品质量为目的,采用自行研制的小型气调干燥实验设备,分别以CO2、N2置换空气作为干燥介质对龙眼肉进行气调干制试验。采用正交实验,分析了不同气控干燥条件对龙眼肉干制品质量的影响。结果表明:以N2置换干燥室的空气,降低气体中的O2含量,干制品的质量最好,表现为干制品的VC含量明显提高,还原糖质量分数达到最高。此外,还对龙眼肉充N2降氧干制过程的状态参数进行了优化。In order to improve the quality of dried longan fruit,a small modified atmospheric dryer was developed and used to conduct the experiment for longan fruit,in which CO2,N2 were used as drying media to replace partial air. An orthogonal experiment was carried out to study different influence factors. The effect of Controlled Atmosphere Drying (CAD) on the quality of dried longan fruit was analyzed. The study covered VC content and mass fraction of sugar under different drying conditions and optimization of processing parameters. Results showed that VC content and mass fraction of the reducing sugar in dried longan fruit were improved which decreasing O2 content in the drying media. Quality of dried longan fruit with N2 as medium was better. A regression analysis of longan fruit by CAD with N2 as medium was carried out and a mathematical model was obtained.

关 键 词：制品质量 干燥条件 肉干 优化 气控 实验设备 气调干燥 自行研制 气调干制 干燥介质 正交实验 O2含量 VC含量 质量分数 状态参数 龙眼肉 干制品 CO2 N2 干燥室 还原糖 空气 置换 氧 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]