基于热风干燥温度的苦瓜片干燥动力学及其品质探究  

Study on Hot-air Drying Temperature on Dynamic Modeling and Quality of Momordica Charantia L Slices

作　　者：谷俊华[1] 肖付才[1] GU Junhua;XIAO Fucai(School of Landscape and Food Engineering,Xuchang Vocational Technical College,Xuchang 461200,Henan)

机构地区：[1]许昌职业技术学院园林与食品工程学院,河南许昌461200

出　　处：《开封大学学报》2022年第1期87-93,共7页Journal of Kaifeng University

摘　　要：以苦瓜为原料,以干燥速率数学模型为依据,建立起一个动力模型体系,以探究热风干燥温度对苦瓜片干燥动力学及其品质的影响.结果表明,热风温度越高,干燥速率越大;叶绿素含量在50℃时达到最大,为0.455 mg/g;维生素C的保存率在60℃时最大,为52.4 mg/100 g;随着温度的升高,皂苷的含量降低;多酚含量在50℃时达到最高,为2.67 mg/g.依据干基含水率所得动力模型符合Page模型的要求,拟合出苦瓜片干燥的动力方程,为苦瓜干制品的生产提供了理论参考依据.In this experiment,a dynamic model system was established based on the mathematical model of drying rate to explore the effect of hot-air drying temperature on the drying kinetics and quality of momordica charantia L slices.The results showed that the hot-air temperature was more higher,the drying rate was more faster.The content of chlorophyll at 50℃reached a maximum of 0.455mg/g,while the survival rate of vitamin C at 60℃up to 52.4mg/100g.The content of saponin decreased with the increase of temperature.Phenolic constituents content reached the highest at 50℃(2.67 mg/g).The dynamic model based on dry base moisture content was in line with Page model,and the dynamic equation of dried momordica charantia L slices was fitted,in order to provide theoretical reference for the production of momordica charantia L slices.

关 键 词：苦瓜 热风干燥 数学模型 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]