干燥温度对萝卜品质的影响及动力学模型建立  

Effect of Drying Temperature on the Quality of Radish and Establishment of Kinetic Model

作　　者：曹东 邢亚阁 杨华 曹琳 岳天义 李华仙 袁先铃 CAO Dong;XING Ya-ge;YANG Hua;CAO Lin;YUE Tian-yi;LI Hua-xian;YUAN Xian-ling(College of Food and Bioengineering,Xihua University,Chengdu 610039,China;Sichuan Institute for Food and Drug Control,Chengdu 611731,China;College of Mathematics and Infomation Science,Leshan Normal University,Leshan 614000,China;College of Bioengineering,Sichuan University of Science&Engineering,Zigong 643000,China)

机构地区：[1]西华大学食品与生物工程学院,成都610039 [2]四川省食品药品检验检测院,成都611731 [3]乐山师范学院数学与信息科学学院,四川乐山614000 [4]四川轻化工大学生物工程学院,四川自贡643000

出　　处：《包装工程》2020年第11期40-45,共6页Packaging Engineering

基　　金：四川省科技计划(2018NZ0090,2019NZZJ0028);成都市科技项目(2018-YF05-00213-SN);自贡市科技计划(2018CGZH10)。

摘　　要：目的采用热风干燥的方式,优选出对萝卜最适的干燥温度。方法通过测定不同干燥温度下萝卜的含水率和干燥速率,绘制热风干燥曲线和失水速率变化曲线,测定复水比、总糖含量和维生素C含量,并观察萝卜的微观结构。结果当萝卜的干燥温度为70℃时,复水比值为2.01,总糖的质量分数为2.21%,维生素C的含量为112.4mg/kg。萝卜热风干燥的动力学模型满足Page方程:MR=e^-rt^N,其中r=e^0.7078-0.0079θ+0.0003θ^2,N=0.7658-0.0057θ+0.0002θ^2。结论当干燥温度为70℃时,能较好地维持萝卜的品质,建立的模型也能描述萝卜干燥过程中的水分变化。The work aims to select the optimum drying temperature for the radish by means of hot-air drying.The curves of hot-air drying and changing water loss rate were plotted by measuring the moisture content and drying rate of radish at different drying temperatures.The rehydration ratio,total sugar and vitamin C contents were measured,and the microstructure of the radish was observed.When the drying temperature of the radish was 70℃,the rehydration ratio was 2.01,the mass fraction of total sugar was 2.21%,and the vitamin C content was 112.4 mg/kg.The kinetic model for the radish's hot-air drying applied Page equation:MR=e^-rt^N,wherein r=e^0.7078−0.0079θ+0.0003θ^2,N=0.7658−0.0057θ+0.0002θ^2.When the drying temperature is 70°C,the quality of the radish can be better maintained,and the established model can also describe the moisture change in the drying process of the radish.

关 键 词：萝卜 热风干燥 品质 动力学模型 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]