气调干制对龙眼肉干燥速度及干制品品质的影响  

Effects of Controlled Atmosphere Drying on Longan Fruit Drying Rate and Product Quality

作　　者：林启训[1] 陈晓[1] 林志贵[1] 陆则坚[1] 

机构地区：[1]福建农林大学食品科学学院,福州350002

出　　处：《热带作物学报》2004年第1期20-23,共4页Chinese Journal of Tropical Crops

基　　金：福建省教育厅资助项目(K2001057);福建省自然科学基金资助项目(B9910010)

摘　　要：用CO2,N2气体置换干燥室空气作为干燥介质,采用自行研制的小型气调干燥机实验设备对龙眼肉的干燥进行对比实验,探讨了气调干制对龙眼肉干燥速度及干制品品质的影响。结果表明:龙眼肉采用气调干制,可显著提高干制品的Vc保存率和还原糖质量分数;在气体的O2含量降低状态下,充N2气体气调干燥具有较高的干燥速度,制品质量最好,复水率最高。A small modified atmospheric dryer developed by the authors was used to conduct the experiment for longan fruit, in which CO2 and N2 were used as drying media to replace partial air. The effect of controlled atmosphere drying (CAD) on the drying rate and product quality was analyzed. The results showed that CAD improved the VC and reducing sugar contents in the dried products significantly. Under the condition of the same O2 content in the drying chamber, N2, when used to replace partial air, not only increased the drying rate, but also improved the quality of dried products and increased rehydration rate.

关 键 词：气调干制 龙眼肉 干燥速度 干制品 品质 

分 类 号：TS255.42[轻工技术与工程—农产品加工及贮藏工程]