基于组合干燥设备的胡萝卜干燥工艺研究  

Research of Carrot Drying Technology Based on the Combination Drying Equipment

作　　者：丁涛[1] 李靖 董继先[3,4] 袁越锦[3,4] DING Tao;LI Jing;DONG Ji-xian;YUAN Yue-jin(College of Chemistry&Chemical,Yan'an University,Yan'an 716000,Shaanxi,China;Yan'an University,Yan'an 716000,Shaanxi,China;College of Mechanical&Electrical Engineering,Shaanxi University of Science and Technology,Xi'an 710021,Shaanxi,China;Shaanxi Research Institute of Agricultural Products Processing Technology,Xi'an 710021,Shaanxi,China)

机构地区：[1]延安大学化工学院,陕西延安716000 [2]延安大学,陕西延安716000 [3]陕西科技大学机电工程学院,陕西西安710021 [4]陕西农产品加工技术研究院,陕西西安710021

出　　处：《食品研究与开发》2018年第8期72-77,共6页Food Research and Development

基　　金：陕西省教育厅自然科学基金项目(2015JK1808);陕西省教育厅产业化资助项目(2012JC08);陕西省科学技术研究发现计划项目(2014K07-19)

摘　　要：通过果蔬热风真空组合设备对胡萝卜进行热风真空组合干燥试验,用胡萝卜切丁大小、热风温度、热风风速、中间转换点含水率、真空温度、真空度6个影响因素,对胡萝卜的组合干燥工艺进行研究。通过SPSS22.0软件对胡萝卜的正交试验结果进行分析,结果表明:胡萝卜切丁大小、热风温度、中间转换点含水率、真空温度、真空度对干燥时间均有显著影响;但对于V_C含量、复水后体积收缩率,真空度对结果影响不显著,干燥时间受胡萝卜切丁大小、热风温度、中间转换点含水率、真空温度、真空度的影响较为显著,上述因素越大,干燥时间越长,而热风风速对干燥时间、V_C含量、复水后体积收缩率影响均不显著。建立干燥时间、V_C含量、复水后体积收缩率的数学回归模型,得出相应的线性回归方程;并利用MATLAB软件对干燥工艺进行综合优化,确定胡萝卜组合干燥的最佳工艺参数为:胡萝卜切丁大小为5 mm×13.72 mm×13.72 mm,热风温度为75℃,热风风速为0.069 m/s,中间转换点含水率为30%,真空温度为61.9℃,真空度为10 k Pa。此时干燥时间为11.06 h,V_C含量为11.65 mg/100 g,复水后体积收缩率为40.64%。The combination of carrot drying process was studied using the combination of vacuum hot air drying process equipment from the size of the carrot slices,vacuum and vacuum temperature,hot air temperature and wind speed and midpoint converting moisture content about six elements.The orthogonal experiment results of carrot was analyzed by SPSS22.0 software,it showed that the influence of carrot slices size,vacuum degree,temperature,vacuum,wind moderate moisture content of the middle point was significant to time of drying time,and it was a positive correlation relationship between them.The effect of the VC content and volume shrinkage after complex water was not significant to time of drying time.The effect about hot wind velocity was not significant to the drying time,VC content,after water volume shrinkage.The mathematical regression model that linear regression equation was established about drying time,VC content and volume shrinkage rate after water.The optimum process parameters of carrot combination drying were determined using the MATLAB software.The optimum parameters were as follows:size of carrot slices was 5 mm×13.72 mm×13.72 mm,hot blast temperature was 75℃,hot wind speed was 0.069 m/s,middle point of tmoisture content was 30%,vacuum temperature was 61.9℃,vacuum degree was 10 kPa.At this point,the drying time was 11.06 h,the VC content was 11.65 mg/100 g,after water volume shrinkage ratio was 40.64%.

关 键 词：胡萝卜 热风 真空 组合干燥 干燥时间 维生素C含量 复水后体积收缩率 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]