干燥过程气体成分对蔬菜干制品质的影响

Effect of gas composition on the quality of dehydrated vegetables

采用自制的QTM试验装置对蔬菜进行气调干制试验,研究了不同温度条件下气体成分对苦瓜片、萝卜丝和香葱干制品质量的影响。结果表明:采用N2或CO2进行气体调节,降低干燥过程气体的O2含量,可明显提高蔬菜干制品叶绿素含量和降低干制过程维生素C质量分数的损失。用指数函数拟合蔬菜干制品的叶绿素含量与O2含量间的关系,用幂函数拟合维生素C质量分数损失率与O2含量间的关系,回归方程置信水平都大于95%。

The QTM experimental equipment developed by the authors was used to conduct controlled atmospheric drying experiment on vegetables. Under different temperatures, the effects of gas composition on the dehydration of balsam pear pieces, turnip slice and sweet onion were analyzed. The results showed that under various temperatures and decreasing O_2 content in the drying media, in which N_2 and CO_2 were used as drying media to replace partial air, the chlorophyll content and mass fraction of vitamin C of the vegetables were improved. When the exponent function was used to fit the relationship between the O_2 content and the effect of the chlorophyll content of vegetable and the power function was used to fit the relationship between the O_2 content and the mass fraction of vitamin C of the vegetables. The confidence levels of regression equation of factor indices are greater than 95%.