热泵干燥工艺对佛手凉果色泽及质构的影响  

Effect of the heat pump drying technology on the color and texture of preserved bergamot

作　　者：周爱梅 王爽[2] 刘欣[1,2] 钟青萍 柳春红[1,2] 黄凯信 陈汉民[1] 曹庸 

机构地区：[1]广东展翠食品股份有限公司,广东潮州515634 [2]华南农业大学食品学院,广东广州510642

出　　处：《食品与机械》2017年第10期135-139,共5页Food and Machinery

基　　金：广东省"扬帆计划"引进创新创业团队项目(编号:2016YT03S056);广东省省部产学研结合项目(编号:2013B090600003)

摘　　要：以佛手渗糖果胚为原料,采用热泵干燥技术对其进行干燥研究,以干燥速率及产品的水分含量、色泽及质构为指标,研究热泵干燥的工艺参数,并用此条件与传统的自然干燥、热风干燥技术进行对比。结果表明:在干燥温度49℃、相对湿度40%、平铺密度0.75g/cm^2条件下,采用热泵干燥技术干燥至产品水分含量为25.41%耗时仅为6h,而且产品的外观、色泽及质构保持良好。与自然干燥、热风干燥技术相比,热泵干燥技术耗时分别缩短了72.73%,40.00%。热泵干燥耗时较短,且所得凉果的质构及色泽都较好,是一种有效的干燥方法。The technological parameters of heat pump drying for sugar preserved Bergamot were evaluated by testing drying rate and the moisture content, color and texture of the products compared with the traditional natural drying and hot air-drying technology. Resuits： It showed that drying temperature had the greatest influence on the drying rate of heat pump drying, followed by relative humidity and tile density respectively. The optimal parameters of the heat pump drying technology were as follows： drying temperature 49℃, relative humidity 40%, tile density 0.75 g/cm^2. Under these condi- tions, the time for drying the products to moisture content of 25.41% was only 6 h, and the products exhibited favorable appear-ance, color and texture. Comparing to the traditional natural drying and hot air drying technology, the drying time was reduced by 72.73% and 40.00% respectively. Compared with the traditional drying technology, heat pump drying was an ideal drying technology for preserved fruits due to its shorted drying time and resulting prod-ucts with good quality.

关 键 词：佛手 凉果 热泵干燥 自然干燥 热风干燥 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]