无核紫葡萄干燥特性及其总酚含量变化研究  

Drying Characteristics and Change in Total Polyphenol Content of Seedless Purple Grapes

作　　者：王强[1] 邓朝芳[1] 任彦荣[1] 蒲昌玖[2] 吴洪斌[3] 

机构地区：[1]重庆第二师范学院生物与化学工程系,重庆400067 [2]重庆第二师范学院教学资源中心,重庆400067 [3]新疆农垦科学院农产品加工研究所,新疆石河子832000

出　　处：《食品科学》2016年第5期62-66,共5页Food Science

基　　金：新疆生产建设兵团工业科技攻关项目(2015AB030);重庆第二师范学院科研创新团队项目(KYC-cxtd03-20141002)

摘　　要：通过自然晾晒、烘箱干燥和热风对流干燥3种常见干燥方法对新鲜无核紫葡萄进行干燥,研究无核紫葡萄干燥特性及其动力学模型,探讨不同干燥方式和温度(50~70℃)等因素对无核紫葡萄失水特性的影响,进一步评价干燥方式对无核紫葡萄总酚含量的影响。结果表明:热风对流干燥较好地保留了无核紫葡萄的总酚含量;Henderson-Pabis模型(单项扩散模型)能较好地拟合新鲜无核紫葡萄在自然晾晒、烘箱干燥和热风对流干燥3种常见干燥方法下的干燥规律;其有效水分扩散系数在1.411 9×10^(–10)~4.297 3×10^(–10) m^2/s之间。本研究准确地测定了无核紫葡萄干燥过程的含水率及失水速率变化,为无核紫葡萄干燥过程的优化和含水率在线检测控制提供理论依据。Three different drying techniques including natural drying, oven drying and hot-air drying was used to dry fresh seedless purple grapes to explore drying properties and kinetics model. The effects of three drying methods and its temperatures on the contents of water and total polyphenols in seedless purple grapes were investigated. The results showed that the hot-air drying method maintained higher contents of total polyphenols in seedless purple grapes. The HendersonPabis model which could be used to describe the relationship of water content and drying time was well fitted and established based on the experimental data from three different drying techniques. The effective diffusion coefficients of water with different drying methods were in the range of 1.411 9 × 10–10–4.297 3 × 10–10 m2/s. This study can accurately predict the changes of water content and water loss rate during the drying process of seedless grapes, and can provide a theoretical basis for optimizing the drying process and online detecting the water content of seedless grapes.

关 键 词：无核紫葡萄 烘箱干燥 热风对流干燥 干燥特性 模型 

分 类 号：TQ925[轻工技术与工程—发酵工程]