预处理对线辣椒气体射流冲击干燥特性和色泽的影响  

Effects of pretreatment on air impingement drying characteristics and product color for line pepper

作　　者：张茜[1,2] 肖红伟[1] 杨旭海[2] 白竣文[1] 娄正[1] 高振江[1] 

机构地区：[1]中国农业大学工学院,北京100083 [2]石河子大学机械电气工程学院,石河子832001

出　　处：《农业工程学报》2012年第1期276-281,共6页Transactions of the Chinese Society of Agricultural Engineering

基　　金：新疆生产建设兵团青年科技创新资金专项资助项目(2010JC23)

摘　　要：该文利用气体射流冲击干燥技术干燥线辣椒,主要探讨不同的预处理方式对线辣椒干燥特性和色泽的影响。研究结果表明:预处理对线辣椒的干燥特性和色泽有重要的影响。采用扎洞预处理可以缩短干燥时间,提高干燥速率,能够减少红色素的损失,并能减少褐变;90℃热水烫漂3 min预处理能起到护色的作用;但热风温度较高时,会延长干燥时间;110℃过热蒸汽烫漂3 min预处理能起到防止褐变的作用。经过预处理后的线辣椒在气体射流冲击干燥过程中始终处于降速干燥阶段。The purpose of this paper was to investigate the effects of different pre-treatments on air impingement drying characteristics and product color of line pepper.The experimental results demonstrated that pre-treatments had important effects on drying characteristics and color.It was found that the drilling hole pre-treatment could significantly decrease the drying time,improve drying rate and reduce red pigment loss as well as browning.Color protection was achieved by blanching line peppers at 90℃ for 3 min in hot water.It was discovered that hot water blanching pre-treatment could extend drying time.Application of 110℃ superheated steam blanching for 3 min could prevent browning.For all pre-drying treatments,the total drying occurred in the deceleration period.

关 键 词：农产品 干燥 色泽 线辣椒 气体射流冲击干燥 预处理 

分 类 号：S375[农业科学—农产品加工]