新疆无核白葡萄干精加工干燥工艺  

Technology for drying Thompson Seedless raisins after cleaning process

作　　者：刘清[1] 胡小松[2] 谢奇珍[1] 陈计峦[3] 黄持都[2] 张静 吴继红[2] 

机构地区：[1]农业部规划设计研究院农副产品加工所,北京100125 [2]中国农业大学教育部果蔬加工工程研究中心,北京100083 [3]石河子大学食品学院,石河子832003 [4]新疆哈密农十三师火箭农场,哈番839129

出　　处：《农业工程学报》2008年第12期221-225,共5页Transactions of the Chinese Society of Agricultural Engineering

基　　金：“十一五”科技部支撑计划(2006BAD05A04);兵团科技支撑计划:GG48;石河子大学农产品加工与贮藏重点实验室开放课题资助(spxy200701)

摘　　要：为了使新疆无核白葡萄干经精加工而增值,进一步优化其清洗后的干燥工艺以保证葡萄干绿色感官品质。利用薄层试验干燥台模拟流化床干燥和网带干燥,在保证干燥后葡萄干品质的前提下,确定清洗后除去无核白葡萄干表面水分的干燥条件。结果表明:流化床干燥的较佳条件为:风温30～40℃,风速3.5～4.5m/s,料层厚度4层(约22mm),干燥时间为4min;网带干燥的较佳条件为:风温(40±2)℃,风速1.5m/s,料层厚度2.5层(约15mm),干燥时间约为9min。The value of Thompson Seedless raisins would increase greatly after refined process.Drying is the very important process to affect the sensory quality of raisin products.To remove the redundant moisture of Thompson Seedless raisins after cleaning process,thin-layer drying equipment was used to simulate fluidized bed drying and belt drying,respectively.The results showed that the appropriate conditions of fluidized bed drying were as follows：air temperature 30-40℃,air speed3.5-4.5 m/s,thickness of raisins four layers（about 22 mm）,drying time four minutes.The appropriate conditions of belt drying were air temperature（40±2）℃,air speed 1.5 m/s,thickness of raisins 2.5 layers（about 15 mm）,drying time nine minutes.

关 键 词：干燥 流化床工艺 带传动 食品加工 工艺 葡萄干 

分 类 号：TS255.42[轻工技术与工程—农产品加工及贮藏工程]