热风干燥中相对湿度对不同厚度山药片的影响  

Effect of Relative Humidity on Different Thicknesses of Yam Slices during Hot Air Drying

作　　者：李星仪 路风银 刘爱平 谢永康 郑志安[3] LI Xingyi;LU Fengyin;LIU Aiping;XIE Yongkang;ZHENG Zhi’an(Agricultural Products Processing Research Center,Henan Academy of Agricultural Sciences,Zhengzhou 450002,China;College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;College of Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]河南省农业科学院农副产品加工研究中心,河南郑州450002 [2]河南农业大学食品科学技术学院,河南郑州450002 [3]中国农业大学工学院,北京100083

出　　处：《河南农业科学》2023年第10期162-171,共10页Journal of Henan Agricultural Sciences

基　　金：国家现代农业产业技术体系专项(CARS-21)。

摘　　要：为了研究干燥室内相对湿度变化与山药片内部温度变化规律,探究厚度与相对湿度的匹配关系,以及干燥条件对山药干燥特性、药用成分含量、外观品质和复水比的影响,将切片厚度分别为3、6、9 mm的山药片,在相对湿度分别为20%、30%、40%的环境下进行热风干燥。当切片厚度为6 mm、相对湿度>30%时,可以实现在干燥初期100 min内物料内部快速升温的效果。相同切片厚度下,相对湿度对山药片的干燥时间无显著性影响(P>0.05)。山药片越薄,相对湿度越低,干燥时间越短,比能耗越低。3 mm的山药片干燥时间短,为220~235 min,比能耗为2.51~2.57 kW·h/kg。相对湿度与山药片厚度对山药片尿囊素含量、浸出物含量均有显著性影响(P<0.05),相对湿度为40%时,3 mm的山药片尿囊素含量最高(11.92 mg/g);相对湿度为20%、厚度为3 mm时,浸出物含量最高(9.72%)。相对湿度与切片厚度对山药片色差影响较小(P>0.05);对山药片复水比有显著性影响(P<0.05),3、6、9 mm的山药片,均在相对湿度为30%时复水比较高,分别为2.34、2.32、1.79 g/g。相对湿度为20%、厚度为3 mm时,综合评分最高为0.70。实际生产中,干燥室内相对湿度难以快速降低至20%以下,建议在干燥室内相对湿度保持为30%或40%,山药切片厚度为3 mm的情况下进行山药片干燥。The hot air drying technology based on temperature and humidity control was used,the thicknesses of yam slices were 3,6,and 9 mm,the relative humidity(RH)was 20%,30%,and 40%,and the change rules of the relative humidity in drying room and the internal temperature of the yam slices were studied.The relationship between the thickness of yam and the relative humidity in drying room was explored,as well as the influence of drying conditions on the drying characteristics,the content of the medicinal ingredients,the color change,and the rehydration ratio(RR)of yam.When the slice thickness was 6 mm and the RH was higher than 30%,the inner temperature rose rapidly in the first 100 min.At the same slice thickness,the RH had no significant effect on the drying time of yam slices(P>0.05).The thinner the thickness of yam slices,the lower the RH,the shorter the drying time,and the lower the specific energy consumption(SEC).The drying time of 3 mm yam slices was the shortest(220—235 min),and the SEC was 2.51—2.57 kW·h/kg.The RH and the thickness of slices had significant effects on the content of allantoin and extract of yam slices(P<0.05).When the RH was 40%,the allantoin content of 3 mm yam slices was the highest(11.92 mg/g);When the RH was 20%,and the thickness was 3 mm,the content of the extract was the highest(9.72%).The RH and slice thickness had little effect on the color change of yam(P>0.05),but had a significant effect on the RR(P<0.05).The RR of yam slices with 3,6 and 9 mm was 2.34,2.32 and 1.79 g/g,respectively,when the RH was 30%.The highest comprehensive score was 0.70 when the RH was 20%and the thickness was 3 mm.In actual production,it is difficult to quickly reduce the RH in drying room to below 20%.The RH in the initial drying stage is recommended to be set as 30%or 40%,and the slice thickness be 3 mm for yam slices drying.

关 键 词：山药 热风干燥 相对湿度 切片厚度 尿囊素 复水比 

分 类 号：S632.1[农业科学—蔬菜学]