昭通苹果脆片热风干燥特性及动力学模型研究  

Study on Hot Air Drying Characteristics and Kinetic Model of Zhaotong Apple Chips

作　　者：付冬雪 罗旋飞 谢蓝华 林茂森 杜冰[3] FU Dongxue;LUO Xuanfei;XIE Lanhua;LIN Maosen;DU Bing(College of Pu'er Tea,West Yunnan University of Applied Technology,Pu'er 665000;Pu'er Staff Innovation Studio of Xielanhua,Pu'er 665008;College of Food,South China Agricultural University,Guangzhou 510642)

机构地区：[1]滇西应用技术大学普洱茶学院,普洱665000 [2]普洱市谢蓝华职工创新工作室,普洱665008 [3]华南农业大学食品学院,广州510642

出　　处：《食品工业》2022年第11期128-134,共7页The Food Industry

摘　　要：为研究苹果脆片的热风干燥特性,以昭通苹果为原料,探究切片厚度、热风温度和装样量三个因素对昭通苹果脆片热风干燥特性的影响,并建立热风干燥动力学模型;通过研究8种不同的苹果脆片护色原理,探寻最佳的苹果脆片护色方法。结果表明:复合护色剂+超声波组合护色效果最好,感官评价分值为88.125分,高于其他护色组别;热风干燥过程中苹果切片厚度、热风温度和装样量均对苹果脆片干燥速率产生较大影响,苹果切片厚度越小,热风温度越高,装样量越少,热风干燥速率越大;苹果片的热风干燥过程分为升速及降速两个干燥阶段,无恒速阶段;采用6种薄层干燥数学模型对苹果脆片的热风干燥过程的实验数据进行拟合和验证发现, Logarithmic模型的拟合度最高,可用于描述与预测苹果脆片热风干燥过程中水分变化规律。In order to study the hot air drying characteristics of apple chips, Zhaotong apple was used as raw material to explore the effects of slice thickness, hot air temperature and sample loading volume on the hot air drying characteristics of Zhaotong apple chips, and establish a hot air drying dynamic model. Through the study of 8 different apple crisp color protection principles, to explore the best apple crisp color protection method. The results showed that the combination of compound color protection agent and ultrasonic wave had the best color protection effect, and the sensory evaluation score was 88.125, which was higher than other color protection groups. During the process of hot air drying, apple slice thickness,hot air temperature and sample loading all had a great influence on the drying rate of apple crisp. The smaller the apple slice thickness, the higher the hot air temperature, the less the sample loading, and the higher the hot air drying rate. The hot air drying process of apple slices was divided into two drying stages: increasing speed and decreasing speed, without constant speed.Six thin-layer drying mathematical models were used to fit and verify the experimental data of the hot-air drying process of apple chips. It was found that the Logarithmic model had the highest fitting degree and could be used to describe and predict the moisture change law of apple chips during the hot-air drying process.

关 键 词：昭通苹果脆片 热风干燥特性 动力学模型 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]