桑椹对流-红外联合干燥特性及品质变化研究  

Effects of Combined Convective-infrared Radiation on Quality of Mulberries

作　　者：李兆路 陈芹芹[1] 毕金峰[1] 吴昕烨[1] 段玉权[1] 司旭[1] 

机构地区：[1]中国农业科学院农产品加工研究所/农业部农产品加工重点实验室,北京100193

出　　处：《现代食品科技》2015年第1期166-172,共7页Modern Food Science and Technology

基　　金：公益性行业(农业)科研专项经费资助(201303073);新疆生产建设兵团科技支疆计划(2013AB020)资助

摘　　要：本实验研究了不同对流干燥温度（60、70和80℃）和红外功率（675、1350和2025 W）对桑椹对流-红外联合干燥特性和干燥产品品质的影响。结果表明：干燥温度对干燥速率影响较红外功率大;干燥过程属降速干燥,由费克第二定律求出桑椹有效水分扩散系数在2.67×10^-9~8.41×10^-9 m^2/s范围内,并随对流干燥温度和红外功率的增大而增大;由阿伦尼乌斯公式计算出桑椹干燥活化能为53.99 k J/mol;干燥实验数据拟合结果显示,桑椹的对流-红外联合干燥过程符合Page模型;且在对流温度70℃,红外功率675W干燥条件下物料品质最优。相比热风干燥与真空冷冻干燥,对流-红外联合干燥大大缩短了干燥时间,具有最高的总酚含量（30.33mg/g）和较高的花色苷含量（11.55 mg/g）,提高了产品的营养品质。该研究为对流-红外联合干燥技术应用于桑椹干燥提供了理论依据。The effects of convective-infrared radiation on the product quality of dried mulberries at different connective drying temperatures （60, 70 and 80 ℃） and infrared powers （675, 1350 and 2025 W） were investigated. The result showed that the connective drying temperature had a more significant impact on the drying rate. The drying process was a falling rate drying. The effective moisture diffusion coefficient of mulberries ranged from 2.67×10^-9 m^2/s to 8.41×10^-9 m^2/s according to Fick＇s Second Law, and it increased with increasing temperature and power. The drying activation energy of mulberry was 53.99 kJ/mol according to the Arrhenius equation. The experimental data regarding the combined convective-infrared radiation drying process of mulberries was fit according to the Page model. The best product quality was obtained under the conditions of 70 ℃ and 675 W. As compared with hot air drying and freeze drying, the convective-infrared radiation combination significantly shortened the drying time and improved the product quality, as indicated by the greatest total phenol content （30.33 mg/g） and greater anthocyanin content （11.55 mg/g）. This study could serve as a theoretical foundation for convective-infrared radiation drying of mulberries.

关 键 词：桑椹 联合干燥 干燥特性 品质变化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]