不同热风干燥温度对枸杞干燥特性的影响  

Effects of different hot air drying temperatures on characteristics of dried Lycium barbarum

作　　者：胡云峰[1] 位锦锦 李宁宁[1] 胡晗艳[2] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457 [2]天津市食品加工工程中心,天津300457

出　　处：《食品与发酵工业》2017年第1期130-134,共5页Food and Fermentation Industries

基　　金：农业科技成果转化资金项目(2014GB2A100517)

摘　　要：为了研究枸杞在不同热风干燥温度下的干燥特性,改善其干制品质,以宁夏枸杞为原料,对其进行不同温度的热风干燥处理,分析它的干燥特性和品质变化,结果表明:枸杞干制过程由升速、降速和恒速3个阶段组成,以降速阶段为主要过程;枸杞热风干燥水分有效扩散系数在0.76×10^(-10)m^2/s和1.98×10^(-10)m^2/s之间,且温度越高系数越大,枸杞干燥活化能为61.36 k J/mol;通过试验得出风速为0.2 m/s、湿度为30%、物料厚度1层(8 mm)恒定不变,温度为55℃热风干燥时制得的枸杞品质最好;此外,由枸杞的感官品质分析结果得出:色泽、口感和质地对枸杞的品质有重要的影响。In order to study characteristics of dried Lycium barbarum and improve its quality, Lycium barbarum from Ningxia province used as raw material. The hot air drying at different temperature was explored on drying charac- teristics and quality of Lycium barbarum. The results showed that： dried process was made of speeding stage, deceler- ation stage and constant stage. Deceleration period was the main drying process. The higher the temperature, the lar- ger the moisture effective diffusivity （Doff）. Moisture effective diffusivity values of Lycium barbarum range from 0.76 - 10-10 m2/s to 1.98 x 10-10 m2/s. The activation energy was 61.36 kJ/mol. It is concluded that the quality of Lyci- um barbarum is the best by t wind speed at 0.2 m/s, humidity 30% , the material thickness of one layer （8 ram） and the hot air drying at 55 ℃. In addition, color, taste and texture have a critical influence on the quality of Lycium bar- barum.

关 键 词：枸杞 热风干燥 干制特性 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]