自控热泵臭氧杀菌柿饼干燥房建设与柿饼生产技术  

Construct of Auto-controlling Drying Room for Dried Persimmon with Heat Pump and Ozone Sterilizer and Production Technology for Dried Persimmon

作　　者：施宝珠 段旭昌[1] 吴烨婷 罗强[1] 梁连友[2] 陈联英 

机构地区：[1]西北农林科技大学食品科学与工程学院,杨凌712100 [2]西北农林科技大学富平现代农业综合试验示范站,富平711700 [3]富平县农业局,富平711700

出　　处：《食品工业》2017年第2期141-145,共5页The Food Industry

基　　金：渭南市科技创新专项柿饼安全生产技术研究

摘　　要：柿饼常采用自然晾晒法生产,易受天气、温度、湿度影响和灰尘及微生物污染,干燥时间长,卫生质量差,逐步被人工干燥所替代。但老式柿饼干燥房和干燥方式自动化程度低,温湿度难控制,无杀菌装置,能耗和劳动强度大,难以保证柿饼质量。为提高柿饼质量和生产效率,降低劳动强度,采用空气能热泵节能干燥技术,研究设计了一种新型智能控制臭氧杀菌柿饼干燥房,详细介绍了干燥房结构组成、电器电路设计、建设要点等关键要素和采用该干燥房生产柿饼主要工艺操作要点。利用该干燥房采用五段式干燥生产柿饼,避免了硫磺熏蒸,保证了柿饼安全卫生,使柿饼干燥周期从自然干燥的60多d缩短为6 d,成品柿饼水分控制在28%左右,柿饼出霜多,色泽佳,口感好,保质期长,为柿饼的安全卫生工厂化生产奠定了基础。Dried persimmon often is produced with natural drying method in shade and sunlight. The natural drying processes for the dried persimmon are easily influenced by weather, temperature, humidity and dust and microbial contamination, with very long drying time and very poor hygienic and safety quality, and it is increasingly substituted for artificial drying method. However antiquated drying rooms and drying method for dried persimmon production are low in automation degree, difficulty to control drying temperature and humidity, without sterilization device, with large energy consumption and high physical labor intensity, and hard to insure dried persimmon quality. In order to enhance the quality and production efficiency of dried persimmon and to reduce labor intensity, an innovative intelligent controlling drying room with air-source energy-saving heat pump and ozone ultraviolet sterilizer system is designed and investigated for dried persimmon production. The structure composition, electrical equipment and circuit design, key points of the drying room construction are detailed, and the key operation points of dried persimmon process by the new drying room are also explicitly discussed and analyzed. The producing dried persimmon with the new drying room and the five stage drying method could prevent sulfuring, ensure hygiene and safety quality, short drying cycle to 6 d from more than 60 d. The dried persimmon has well frosting effect, nice color and luster, delicious taste and longer shelf life when the moisture content is controlled to around 28%. The drying room and drying method is laid a foundation for hygiene and safety large-scale production of dried persimmon.

关 键 词：柿饼人工干燥 自动控制 空气能热泵 臭氧紫外线杀菌 干燥房 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]