紫薯颗粒热风-微波喷动床联合干燥特性及其对品质的影响

Research on Purple Sweet Potato Granules Combined Hot Air and Microwave Spouted Bed Drying Characteristics and Its Effects on the Quality

以紫薯为试验原料,在护色处理基础上,研究了热风喷动床干燥(ADSB)、微波喷动床干燥(MWSB)、热风辅助微波喷动床干燥(AD-MWSB)的干燥特性及其对干后品质和能耗的影响。结果表明,最佳护色条件为柠檬酸0.3%,海藻糖0.2%,设定温度120℃,蒸汽烫漂8 min,此条件下△E值最小为7.69,色差最小。与ADSB和MWSB相比,AD-MWSB的干燥时间大大缩短。不同喷动床干燥的紫薯色泽和花青素保留率存在显著差异(p<0.05)。在ADMWSB(60℃,5 W/g)的条件下,感官评价分值最高为11.5,感官品质最好。ADSB的能耗最高,MWSB和AD-MWSB的能耗相对较低。MWSB(60℃,4 W/g)相对于AD-MWSB(60℃),可节省能耗约72%。

Take granular cutting purple sweet potato as raw material. On the basis of the color protection processing, the drying characteristics and effect of dried purple sweet potato granules quality of hot air spouted bed drying （ADSB）. Microwave spouted bed drying （MWSB） and hot air assised microwave spouted bed drying （AD-MWSB） were studied. The results showed the optimum condition of color protection were 0.3% citric acid, 0.2% trehalose, setting temperature 120℃, steaming blanching 8 min, under the optimized conditions, the A E was 7.69, the minimum. Compared with ADSB and MWSB, the drying time of AD-MWSB was reduced greatly. The color change and the anthocyanin retention rate of dried purple sweet potato by different spouted bed drying methods were significant difference （p〈0.05）, respectively. The sensory evaluation score of the dried material byAD-MWSB （60℃, 5 W/g） was 11.5, the best sensory quality. The energy consumption of ADSB was the highest, while MWSB and AD-MWSB were relatively lower. Compared with ADSB （60℃）, the energy consumption of AD-MWSB （60 ℃, 4 W/g） could be saved about 72%.