鲜枣片组合干燥技术研究  

Study on Combined Drying Technology of Fresh Jujube Chips

作　　者：杨春[1] 张玲 张江宁[1] 丁卫英 韩基明 叶峥 YANG Chun;ZHANG Ling;ZHANG Jiang-ning;DING Wei-ying;HAN Ji-ming;YE Zheng(Shanxi Agricultural University,Institute of Agricultural Products Processing,Shanxi Academy of Agricultural Sciences,Taiyuan 030031,China)

机构地区：[1]山西农业大学,山西省农业科学院农产品加工研究所,山西太原030031

出　　处：《保鲜与加工》2020年第2期133-138,共6页Storage and Process

基　　金：山西省重点研发计划(201603D221016-3);山西省农业科学院科研创新团队培育专项(YGC2019TD06)。

摘　　要：分别采用真空微波干燥、变温压差干燥和二者组合方式对鲜枣片进行干燥处理。研究不同功率、不同真空度下真空微波干燥的特性,确定鲜枣片真空微波干燥的适宜干燥参数为:功率4 kW,真空度0.05 MPa。研究不同温度、不同真空度和不同物料含水量下变温压差干燥的特性,确定鲜枣片变温压差干燥的适宜参数为:温度60℃,真空度0.05 MPa,含水量16%。以产品色泽、复水比、收缩比、硬度、脆度等品质特性为评价指标,比较真空微波干燥、变温压差干燥和组合干燥3种干燥方式对鲜枣片品质的影响,结果表明组合干燥相比单一干燥可明显提高枣片品质。Vacuum microwave drying,explosion puffing drying and vacuum microwave coupled with explosion puffing drying were used to dry the fresh jujube chips.The drying characteristics of vacuum microwave drying at different powers and vacuum degrees were studied and the suitable drying condition was obtained under the power at 4 kW and the vacuum degree at 0.05 MPa.The drying characteristics of explosion puffing drying at different temperatures,vacuum degrees and moisture content of materials were studied and the suitable operating temperature,vacuum degree and material moisture content were 60℃,0.05 MPa and 16%,respectively.The effect of vacuum microwave drying,explosion puffing drying and vacuum microwave coupled with explosion puffing drying on the product quality(color,rehydration ratio,volume shrinkage ratio,hardness,fragility)were investigated.The results showed that the quality of jujube chips was better under combined vacuum microwave and explosion puffing drying than that under the single drying.

关 键 词：鲜枣片 真空微波干燥 变温压差干燥 组合干燥 品质 

分 类 号：TS205.1[轻工技术与工程—食品科学]