不同干燥温度下橘皮的干燥特性及香味变化  

The Drying Characteristics and Aroma Changes of Orange Peel at Different Drying Temperatures

作　　者：许克静 黄珂 梁淼 杨金初 刘前进 赵声辰 杜佳 席高磊 张峻松 XU Kejing;HUANG Ke;LIANG Miao;YANG Jinchu;LIU Qianjin;ZHAO Shengchen;DU Jia;XI Gaolei;ZHANG Junsong(Henan China Tobacco Industry Co.Ltd.,Zhengzhou 450001,China;School of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China)

机构地区：[1]河南中烟工业有限责任公司,河南郑州450001 [2]郑州轻工业大学食品与生物工程学院,河南郑州450001

出　　处：《现代食品科技》2022年第2期256-265,共10页Modern Food Science and Technology

基　　金：天然植物微粉增香技术的开发及应用研究(2019410001340081)。

摘　　要：为研究不同干燥温度下橘皮的干燥特性及挥发性香味成分变化情况。以橘皮为原料,分析了不同干燥温度下橘皮含水量变化及干燥速率的变化规律,确定了最优的橘皮干燥动力学模型,并考察了干燥温度对橘皮挥发性香味成分的影响。结果表明:橘皮干燥过程主要发生降速干燥,干燥温度越高,干燥所用时间越短,Page模型可较优地描述橘皮的干燥过程;橘皮水分有效系数随温度的升高由9.35×10^(-8) m^(2)/s逐渐增大至30.17×10^(-8) m^(2)/s之间,干燥活化能为17.37 kJ/mol;干燥后的橘皮色泽及挥发性香味成分变化明显,色差值随干燥温度的升高而增加,其中,30℃色差值为10.53,90℃色差值36.84;挥发性香味成分总量及柠檬烯含量随着干燥温度的升高呈现逐渐上升的趋势,当干燥温度由30℃升高至90℃时,挥发性香味成分总量从4.67 mg/g提高到26.88 mg/g,柠檬烯含量从1.98 mg/g提高到22.75 mg/g。因此,该研究为橘皮再加工产业发展提供了重要数据支撑。In order to study the drying characteristics and changes in volatile aroma components of orange peel at different drying temperatures, orange peel was used as the rawmaterial for examining the change in its moisture content and the changing trend of its drying rate.The optimal model of the drying kinetics of orange peel was determined, and the effect of drying temperature on the volatile aroma components of orange peel was also investigated. The results showed that the drying process of orange peel was mainly a process with a declining drying rate.The higher the drying temperature, the shorter the drying time. The Page model could better describe the drying process of orange peel. With the increase of temperature, the effective coefficient of moisture of orange peel gradually increased from 9.35×10^(-8) m^(2)/s to 30.17×10^(-8) m^(2)/s, with the drying activation energy as17.37 kJ/mol. After being dried, the color and volatile aroma components of orange peel changed significantly, and the color difference value increased with the increase of drying temperature. Among them, the color difference at 30 ℃ was 10.53, and thecolor difference at 90 ℃ was 36.84. The total amount of volatile aroma components and the content of limonene showed a gradual upward trend with the increase of drying temperature. When the drying temperature increases from 30 ℃ to 90℃, the total amount of volatile aroma components increases from 4.67 mg/g to 26.88 mg/g, the content of limonene increased from 1.98 mg/g to 22.75 mg/g. Therefore, this study provides important data support for the development of the orange peel reprocessing industry.

关 键 词：橘皮 干燥动力学 挥发性香味成分 干燥模型 气相色谱-质谱法(GC-MS) 

分 类 号：TS209[轻工技术与工程—食品科学]