气体射流冲击干燥无核紫葡萄中试工艺研究  

Study on Pilot Technology Research of Air Impingement Drying for Seedless Purple Grapes

作　　者：杨慧[1] 贾文婷[1] 金新文[1] 吴洪斌[1] YANG Hui;JIA Wen-ting;JIN Xin-wen;WU Hong-bin(Key Laboratory of Agro-Products Processing,Institute of Agro-products Processing Science and Technology,Xinjiang Academy of Agricultural and Reclamation Science,Shihezi 832000,Xinjiang,China)

机构地区：[1]新疆农垦科学院农产品加工研究所农产品加工重点实验室,新疆石河子832000

出　　处：《食品研究与开发》2020年第22期113-117,共5页Food Research and Development

基　　金：兵团重点领域科技攻关项目(2019AB024)。

摘　　要：在前期小试的基础上,进行气体射流冲击干燥无核紫葡萄中试工艺研究。采用单因素试验、响应面法分析气体射流冲击干燥的温度、风速对无核紫葡萄干燥成品的花青素含量、VC含量、感官评分及干燥时间4个指标的影响,并建立回归模型;通过Design-Expert分析软件进行多目标联合求解,得到气体射流冲击干燥无核紫葡萄最佳中试工艺参数。结果表明:温度和风速对产品的花青素含量、VC含量、感官评分及干燥时间均有不同程度的影响,最佳中试工艺参数为温度66℃、风速13 m/s。Based on the small test,pilot process optimization on air impingement drying for seedless purple grapes were studied.The effects of drying temperature and air-velocity on anthocyanin content,VC content,sensory score and drying time of seedless purple grapes were analyzed by single factor test and response surface method,and then establish the models.By using Design-Expert analysis software to solve the multi-objective solution,the best pilot-scale technological parameters of air impingement drying of seedless purple grapes were obtained.The results indicated that temperature and air-velocity had different degree influence of impact on the anthocyanin content,ascorbic acid content,sensory score and drying time of the products.The optimum technological parameters of seedless purple grapes air impingement drying were as follows:the temperature 66℃,the air-velocity 13 m/s.

关 键 词：无核紫葡萄 气体射流冲击 中试 响应面法 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]