热泵干燥对黄金奇异果维生素C含量的影响及其干燥动力学模型拟合  

Effects of heat pump drying on the vitamin C content of yellow flesh kiwifruit and its drying dynamics model fitting

作　　者：罗其琪 李咏富[1] 石彬 张冬冬 先盼盼 LUO Qi-Qi;LI Yong-Fu;SHI Bin;ZHANG Dong-Dong;XIAN Pan-Pan(Guizhou Research Institute of Modern Agricultural Development,Guizhou Academy of Agricultural Sciences,Guiyang 550006,China;School of Ethnic-minority Medicine,Guizhou Minzu University,Guiyang 550025,China;Mingde College,Guizhou University,Guiyang 550025,China)

机构地区：[1]贵州省农业科学院现代农业发展研究所,贵阳550006 [2]贵州民族大学民族医药学院,贵阳550025 [3]贵州大学明德学院,贵阳550025

出　　处：《食品安全质量检测学报》2024年第12期328-336,共9页Journal of Food Safety and Quality

基　　金：贵州省科技计划项目(黔科合支撑[2020]1Y162号);黔农科院青年科技基金项目[2021]11号。

摘　　要：目的探究热泵干燥对黄金奇异果果片干燥特性的影响,并建立动力学模型。方法采用不同的干燥温度(50、60、70℃),前处理方式(盐处理、热烫、切片厚度)干燥果片,通过测定和计算干燥特性指标,采用Page干燥模型对干燥过程进行拟合,构建干燥动力学方程。结果干燥温度越高,果片的维生素C保留率越低,在干燥温度恒定为50℃时,切片厚度5 mm、0.3%(m/V)亚硫酸氢钠处理1 h、热烫时间3 s时的果片维生素C保留率最好。果片的水分比随干燥时间的延长呈现指数型下降趋势;切片厚度在5 mm、热烫时间3 s时,黄金奇异果片的Ea为25.7709 kJ/mol,即热泵干燥黄金奇异果片的1 mol水分所需的最低能量为25.7709 kJ;黄金奇异果片的热泵干燥试验值与Page模型的拟合程度较好,模型的拟合优度R^(2)=0.9990,卡方误差χ^(2)=0.000086、方差分析的F为37410.71、P<0.01,说明试验值与拟合值间具有显著的相关性。结论Page模型适合用于描述黄金奇异果片的热泵干燥过程,能较好为黄金奇异果果片的水分变化规律提供参考。Objective To investigate the effect of heat pump drying on the drying characteristics of yellow flesh kiwifruit slices and establish a dynamic model.Methods Different drying temperatures(50,60,70℃)and pre-treatment methods(salt treatment,blanching,slice thickness)were used to dry fruit slices.By measuring and calculating drying characteristic indicators,the Page drying model was used to fit the drying process and construct a drying kinetics equation.Results The higher the drying temperature,the lower the vitamin C retention rate of fruit slices.When the drying temperature was constant at 50℃,the vitamin C retention rate of fruit slices was the best when the slice thickness was 5 mm,0.3%(m/V)sodium bisulfite is treated for 1 hour,and the blanching time was 3 seconds.The moisture ratio of fruit slices showed an exponential downward trend with the extension of drying time;When the slice thickness was 5 mm and the blanching time was 3 s,the Ea of yellow flesh kiwifruit slices was 25.7709 kJ/mol,which meaned the minimum energy required for 1 mol of water in the heat pump drying of yellow flesh kiwifruit slices was 25.7709 kJ;the heat pump drying test values of yellow flesh kiwifruit slices showed a good fit with the Page model,with a goodness of fit of r^(2)=0.9990 and a chi square error ofχ^(2)=0.00086.The F-value of the analysis of variance was 37410.71,with P<0.01,indicating a significant correlation between the test values and the fitted values.Conclusion The Page model is suitable for describing the heat pump drying process of yellow flesh kiwifruit slices and can provide a good reference for the moisture change law of yellow flesh kiwifruit slices.

关 键 词：热泵 干燥 黄金奇异果 维生素C 动力学 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]