饱和蒸汽-热泵组合干燥处理对白萝卜干燥特性及品质的影响

Effects of Saturated Steam and Heat Pump Combined Drying on Drying Characteristicsand Quality of White Radish

以干燥时间、能耗、VC含量、收缩及复水等为试验指标,研究饱和蒸汽-热泵组合干燥处理对白萝卜干燥特性的影响。结果表明:延长饱和蒸汽处理时间、增加处理次数可明显提高干燥速率,降低干燥时间和能耗。饱和蒸汽-热泵组合干燥与单一热泵干燥相比,白萝卜的干燥时间缩短10%~45%,干燥能耗降低13.67%~44.53%。当饱和蒸汽(处理2次,每次6~8 min)-热泵组合干燥时,白萝卜干制品品质最佳,品质特性中VC含量、复水比、白度分别为50.22 mg/100 g,4.03,63.36;质构特性中硬度、咀嚼性分别为5457.90,2829.68 g。在此条件下,白萝卜干制品香气纯正,辛辣味较淡,质地松软顺滑,食用品质最佳。本试验表明饱和蒸汽处理可以显著提高白萝卜的干燥速率,改善其品质。

Peony swallow is the first signature dish in shui xi of Luoyang.However,the production process is complicated.This paper took drying time,energy consumption,VC content,shrinkage and rehydration as experimental indexes to investigate the influence of saturated steap-heat pump combination drying on the drying characteristics of white radish,the main ingredient of Peony Swallow.The results showed that the drying rate and drying time could be improved obviously by lengthening the treatment time of saturated steam and increasing the number of treatment times.The drying time of white radish dried by the combination of saturated steam and heat pump was reduced by 10%-45%than that of heat pump,and the drying energy consumption was reduced by 13.67%-44.53%.The quality of dried radish products was the best when the combination of saturated steam(treated twice,6-8 min each time)and heat pump was used.The VC content,rehydration ratio,whiteness,hardness and masticability were 50.22 mg/100 g,4.03,63.36,5457.90 and 2829.68 g,respectively.Under this condition,white radish dry products aroma was pure,pungent flavor was light,texture was soft and smooth,edible quality was best.The experiment proved that saturated steam treatment could significantly increase the drying rate of white radish and improve its quality,which was suitable for application in the processing of peony swallow.