辣椒联合干制工艺的研究

Study on the Combined Capsicum-drying Technique

采用6种联合干制方法对辣椒进行干制加工,并以4因素3水平正交试验结果为依据,对试验结果进行极差和方差分析,以确定联合干制工艺。试验结果表明:1)两种方式联合干制时,干制方式的顺序不同,对辣椒品质的影响也不同;2)前期干制方式、装载量、转换水分含量、后期干制方式这4个试验因素对辣椒品质综合评分的影响均达到极显著水平;3)在最佳工艺参数条件下比较辣椒的综合评分可得出:电热-微波联合干制优于微波-电热联合干制,远红外-微波联合干制优于微波-远红外联合干制,远红外-电热联合干制优于电热-远红外联合干制。

In this study, six combined drying methods are adopted to make dehydrated capsicum. The range and variance analysis are made on the experiment results on the basis of the orthogonal test of four factors and three levels so as to determine the optimum drying technique. The experiment findings show that when two methods are combined to make dehydrated capsicum, different dying order has different effect on the quality of capsicum; such four factors as prophase drying method, loadage, content of conversion moisture, and later stage drying method have an obvious impact on the comprehensive grading of capsicum; the comparisons of the comprehensive grading of capsicum under the optimum technical parameters show that the combined electric and microwave drying method is better than the combined microwave and electric drying method; the far IR and microwave method is better than the microwave and far IR method; and the far IR and electric method is superior to the electric and far IR method.