不同干燥方法对红枣品质的影响

The Affect of Different Drying Methods on Quality of Dates

以壶瓶枣为试材,分别进行60℃电热恒温干燥、60℃远红外干燥、300 W微波干燥和远红外—微波联合干燥,将枣干到含水量25%时,比较了各自的干燥曲线和干制前后枣果糖分和VC的变化。结果表明:不同干燥方式干燥时间从大到小依次为电热干燥2.5 h,远红外干燥75 min,远红外—微波联合干燥34 min,微波干燥10 min;不同的干燥方式所得的总糖含量依次为远红外—微波联合干燥44.3%,远红外干燥42.6%,电热干燥38.1%,微波干燥25.23%,远红外—微波联合干燥能够保持高的枣总糖含量。不同干燥方式干燥后所得VC含量依次为微波干燥112.51 mg/100 g,远红外—微波联合干燥101.85 mg/100 g,远红外干燥48.63 mg/100 g,电热干燥20.52 mg/100 g。微波干燥处理时间较短,对枣果VC的影响较小,其次为远红外—微波联合干燥。

This article took Huping dates as the test materials.The dates were processed to 60 ℃electric heated drying,60 ℃ Infrared drying,300 W microwave drying and microwave united far-infrared drying,respectively.These dryings would stop when the water content of dates were 25%.It compared their drying curve and the total sugar content and VC changes before and after drying.The results showed that： the drying time of different drying methods in the descending order were electric heated drying 2.5 h,far-infrared drying 75 min,microwave united far-infrared drying 34 min,microwave drying 10 min;The total sugar content,processed by different drying methods,in the descending order were microwave united far-infrared drying 44.3%,infrared drying 42.6%,electric heated drying 38.1%,microwave drying 25.23%.Microwave united far-infrared drying can be combined to maintain a high total sugar content of dates.The VC content,processed by different drying methods,in the descending order were microwave drying 112.51 mg/100 g,microwave united far-infrared drying 101.85 mg/100 g,far-infrared drying 48.63 mg/100 g,electric heated drying 20.52 mg/100 g.Microwave drying time is shorter,so that less impact on the VC content,followed by microwave united far-infrared drying.