枣果设施增温制干技术研究  

Research on equipment for drying jujube fruit

作　　者：张秀梅[1] 刘小京[1] 杨艳敏[1] 时星 

机构地区：[1]中国科学院石家庄农业现代化研究所,石家庄050021 [2]高碑店市农业局,河北保定074000

出　　处：《果树学报》2005年第4期356-360,共5页Journal of Fruit Science

基　　金：中国科学院"十五"农业项目(NK15-A-3);河北省科技厅"十五"农业重点科技攻关项目(01220923D)。

摘　　要：为替换传统的枣果制干方法,解决枣果自然晾晒阴雨浆烂问题,提高成品率和枣果品质,降低制干成本,规模生产卫生、安全的红枣产品,进行了枣果设施增温制干设备和技术的试验。结果表明,建立的水暖增温设施制干室,增温制干效果良好,枣果入室制干至出室存放所需时间为30h。设施制干的成品率显著高于自然晾晒,尤其是阴雨年份更加显著,成品枣较自然晾晒高79.46%;设施制干枣果的蔗糖含量高,是自然晾晒的2.1倍,葡萄糖和果糖显著低于自然晾晒。设施制干的增温时间以26h为宜,减少或延长增温时间成品率下降;随着增温时间的加长,葡萄糖和果糖增加,蔗糖减少。设施制干室的温度通过调节炉火火力及通风排气控制,其温度控制可分为缓慢增温均衡受热、增温蒸发干燥、停火降温散热3个阶段。设施制干成品率高、红枣品质好,且设备投资适中,回收投资快,经济效益和社会效益极为显著。In order to resolve the jujube fruit rot problem during air drying, raise good fruit percent and quality, decrease drying fee and produce healthy products in large scale, drying equipment and technique were researched. The result indicated that the drying house installed by a water-warming system for increasing temperature for drying the fruit was quite sucsessful, It took only 30 hrs to dry fruits. The percent of good fruit was much higher than that of the air drying; especially in the rainny year the good quality fruit percent could be increased by 79.4%. The sucrose content of the fruit was 2.1 times that of the fruit dried by air, but the contents of fructose and glucose were much less. The suitable duration of increasing temperature was about 26 hrs, the longer or shorter of the duration made the good fruit percent decrease. Along with the time of increasing temperature the glucose and fructose increased and sucrose decreased. The temperature of drying house was controlled by adjusting the fire force and ventilation. The drying process could be divided into three stages : increasing temperature slowly and evenly, evaporating and drying, stopping fire and cooling down. The economic benefits of such equipment for drying jujube fruit was quite remarkable.

关 键 词：枣 设施制干 温度控制 

分 类 号：S665.1[农业科学—果树学]