摘要
利用热泵干燥装置进行荔枝的干燥实验,得出在恒定干燥条件下荔枝的干燥曲线和干燥速率曲线,并据此确定热泵-微波联合干燥的转换点干基含水率参数水平。并通过三因素三水平正交试验,以感官综合性能指数为评价标准,研究热泵干燥温度、热泵-微波转换点含水率和微波干燥时间对热泵-微波联合干燥荔枝品质的影响。结果表明:各因素对荔枝干品品质影响的大小顺序为热泵干燥温度>热泵-微波转换点干基含水率>微波干燥时间;优化的工艺参数组合为热泵干燥温度50℃、热泵-微波转换点干基含水率100%、微波干燥时间2.5min。在此组合参数条件下,感官综合得分为最高分27。
Heat pump drying device was used for the drying of whole litchi.The drying curves and dry curve rates of litchi in steady condition were determined.The conversion rate of water content during combinatorial drying processing of heat pump and microwave drying was analyzed.The effects of heat pump drying temperature,the conversion rate of water content,and microwave drying time on the quality of litchi during combinatorial drying processing were investigated.Orthogonal test results indicated that the order of drying efficiency on the quality of litchi were heat pump drying temperature,conversion rate of water content and microwave drying time.The optimal drying parameters were heat pump drying temperature of 50 ℃,conversion rate of water content of 100% and microwave drying time of 2.5 min.Under the optimal processing conditions,the score of comprehensive sensory evaluation was 27.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第6期20-24,共5页
Food Science
基金
茂名市科技局攻关项目(2007045)
关键词
热泵
微波
联合干燥
荔枝
heat pump
microwave
combinatorial drying
litchi
