不同热风干燥温度下山楂片干燥特性及品质研究  

Study on drying characteristics and quality of hawthorn slices under different hot air drying temperature

作　　者：陈飞婷 曲茁宁 刘鹏 李昕瑶 潘千岳 Chen Feiting;Qu Zhuoning;Liu Peng;Li Xinyao;Pan Qianyue(College of Food Science and Engineering,Tonghua Normal University,Tonghua 134002)

机构地区：[1]通化师范学院食品科学与工程学院,通化134002

出　　处：《粮食与食品工业》2025年第1期37-41,共5页Cereal & Food Industry

基　　金：通化师范学院学生创新与技能训练项目(CS2022130)。

摘　　要：采用热风干燥技术,分析不同干燥温度下(50℃、60℃、70℃、80℃、90℃)山楂片干燥特性并建立相关动力学模型以及产品中总酚含量、总黄酮含量和抗氧化活性等品质变化。结果表明:随着干燥温度的上升,山楂片达到安全水分时所需的时间明显的缩短;山楂片的热风干燥过程经历了加速和降速两个阶段;不同的干燥温度对山楂片的品质产生显著的影响(p<0.05),当干燥温度为50℃时山楂片中总酚、总黄酮含量最高,当干燥温度为80℃时山楂片的抗氧化能力最好。这为进一步优化山楂片热风干燥工艺和工业化生产提供了重要的参考依据。Using hot air drying technology,the drying characteristics of hawthorn slices at different drying temperatures(50℃,60℃,70℃,80℃,90℃)and establishing related kinetic models as well as the quality changes of total phenol content,total flavonoid content and antioxidant activity in the products were investigated.The results showed that the time required for hawthorn slices to reach safe moisture was obviously shortened with the rise of drying temperature.The hot air drying process of hawthorn slices experienced two stages of acceleration and deceleration.Different drying temperatures had significant effects on the quality of hawthorn slices(p<0.05).The total phenol and total flavonoid contents in hawthorn slices were highest when the drying temperature was 50℃,and the antioxidant capacity of hawthorn slices was best when the drying temperature was 80℃.This provides an important reference basis for further optimizing the hot air drying process and industrial production of hawthorn slices.

关 键 词：山楂片 热风干燥 干燥特性 产品品质 

分 类 号：TS210[轻工技术与工程—粮食、油脂及植物蛋白工程]