红外干燥对辣椒感官品质和理化性质的影响及动力学模型构建  

Infrared Drying on Sensory Quality and Physicochemical Properties of Chilli Pepper and Construction of Kinetic Model

作　　者：尹晓峰 杨玲[2] 杨明金[2] YIN Xiao-feng;YANG Ling;YANG Ming-jin(Chongqing Business Vocational College,Chongqing 401331,China;College of Engineering and Technology/Southwest University,Chongqing 400715,China)

机构地区：[1]重庆商务职业学院,重庆401331 [2]西南大学工程技术学院,重庆400715

出　　处：《山东农业大学学报(自然科学版)》2025年第2期191-202,共12页Journal of Shandong Agricultural University:Natural Science Edition

基　　金：国家自然科学基金(31301575);农业部重点实验室开放基金(HT20200705);重庆市科学技术局技术创新与应用发展专项重点项目(cstc2019jscx-gksbX0109)。

摘　　要：为研究辣椒红外干燥特性,优化辣椒红外干燥工艺,建立辣椒红外干燥动力学模型,通过单因素实验、正交实验及复水实验,探讨了辣椒在不同红外温度、辐射距离以及装载量条件下水分比和失水率变化情况,采用模糊数学感官评价法对干燥后的辣椒品质进行了评测,后对辣椒样品进行了理化性质的评定分析。结果表明,红外温度的影响最为显著,红外温度控制在60℃,辐射距离设定为60 mm,装载量保持在100 g的实验方案可作为辣椒红外干燥的理想工艺方案,此时干燥后辣椒样品的V_(C)保留率为36.33%±0.18%,辣度为4400±130 SHU,复水比3.11±0.06,复原率为47.54%±0.32%,复水特性最好。在红外温度为50~70℃时,辣椒样品的有效水分扩散系数为0.34×10^(-9)m^(2)/s~3.71×10^(-9)m^(2)/s。Page模型可作为辣椒红外干燥过程最佳动力学模型,表达式为MR=exp(-0.000011T-0.005)t0.004T-0.062。研究结果可在一定程度上充实红外干燥对辣椒加工领域的研究,为辣椒加工产业提供一定的参考。To verify the drying characteristics of chili pepper by infrared drying technology,the dynamic models of chili pepper infrared drying are established,and the drying process is optimized.Infrared drying of chilli pepper is carried out separately through single-factor experiments,orthogonal experiments and rehydration experiments,and the changes of moisture ratio and water loss rate are investigated under different infrared temperatures,radiation distances and loading amounts.The quality of the dried chilli pepper is evaluated using the fuzzy mathematics sensory evaluation method,then the physicochemical properties of chili pepper samples are evaluated and analyzed.The results show that drying temperature is the main factor that affects the infrared drying;the optimal infrared drying process for chilli pepper is drying temperature 60℃,radioactivity distance 60 mm and loading amount 100 g.After drying,the chili samples exhibit a VC retention rate of 36.33%±0.18%,spiciness of 4,400±130 SHU,rehydration ratio of 3.11±0.06,and recovery rate of 47.54%±0.32%,demonstrating the best rehydration characteristics among all treatments.The effective water diffusion coefficient of pepper samples ranges from 0.34×10^(-9)m^(2)/s to 3.71×10^(-9)m^(2)/s when the infrared temperature is 50~70℃.Page Model is found to be the best kinetics model for describing the drying characteristics of chilli pepper under conditions studies and the mode is MR=exp(-0.000011T-0.005)t0.004T-0.062.The research results can enrich research of infrared drying in the field of chilli pepper processing to a certain extent and provide some reference for the chilli pepper processing industry.

关 键 词：干燥 数学感官评价 理化性质 动力学模型 辣椒 

分 类 号：TS205.1[轻工技术与工程—食品科学]