太阳能干燥对干湿梅品质的影响  

Drying characteristics of preserved prunes(Ganshimei)under solar drying(natural convection)

作　　者：申晓曦[1] 李汴生[1] 刘伟涛[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2011年第6期107-111,共5页Science and Technology of Food Industry

基　　金：粤港关键领域重点突破项目(2006A25001004)

摘　　要：以干湿梅为样品,利用小型太阳能连续干燥设备,研究了干湿梅的干燥特性,分析了产品的理化性质和感官品质。结果表明,干燥过程中干燥介质的温湿度与外界环境相比有明显差异,干燥室白天日照时温度会高于环境温度,干燥时间明显缩短,高效且避免了缓苏产品色泽口感品质的不利影响;干燥过程是内部水分扩散控制的降速干燥过程,达到目标湿基湿含量(58%～60%)和盐含量(28%～32%)时,自然日晒干燥约需50h,而太阳能自然对流干燥只需14h;水分扩散速率和理化指标随样品在干燥室中所处位置不同而异,环境温度的上升使其在干燥7～10h中有较高的干燥速率;干燥过程中样品的色泽会逐渐变深、体积略有收缩、果肉硬度增加,实验表明在干燥室第二层的样品感官分值为4.40±0.03,整体感官品质优于自然日晒干燥产品。The candied prunes were dried by a small-scale solar dryer.The drying characteristics,sensory quality,physical and chemical qualities of preserved prunes（Ganshimei）were investigated.The result showed that the air temperature and humidity were significantly different between the ambience and the drying room,which made the drying time much more shorter and avoided the adverse effects from tempering.The solar drying processes of preserved prunes were controlled by internal moisture diffusion with a falling drying rate.To reach the target water content and salt content,it took about 50h while the solar drying just needed 14h.The water diffusion rate and the physical and chemical quality had a little difference because the samples were dried in different places,and the conclusion was obtained that it had higher drying rate during 7～10h.The sample darkened,shrunk and hardened a little during solar drying.The sensory score of the 2nd layer drying was 4.40±0.03,so it can conclude that the whole sensory quality was very good.

关 键 词：太阳能干燥 干燥特性 广式凉果 自然对流 

分 类 号：TS201.1[轻工技术与工程—食品科学]