蔬菜气调脱水方法及其对苦瓜片干制品的品质效应

Method of controlled atmosphere drying for vegetable and its effect on the quality of dehydrated product

以苦瓜为例 ,采用热泵内循环除湿和气调方法进行蔬菜干燥试验 ,温度分别采用 5 0℃、 6 0℃和 70℃ 3个等级处理 ,氧气含量从 7%～ 2 1%设 12个等级处理。试验结果表明 ,降低干燥过程氧气含量 ,可有效减少苦瓜干制过程 VC和叶绿素损失 ,提高干制品质量。采用幂函数拟合干制品 VC损失率与氧气含量关系 ,采用指数函数拟合干制品叶绿素与氧气含量关系 ,经回归分析表明相关关系显著。与采用电热管传统热风干燥相比 ,该系统节能5 1.6 %。

Taking balsam pear for example,Controlled Atmosphere Drying(CAD) experiments were carried out by means of heat pump inner circulation dehumidification and atmosphere monitor. Three temperature degrees(50℃,60℃ and 70℃),and twelve O 2 contents(7% to 21%) were adopted.It was showed that the loss of Vc and chlorophyll decreased with the decreasing of the oxygen content. Air control method was used to improve the quality of dried balsam pear. The relationship between loss rate of vitamine C and oxygen content in dry processing was fitted by power function. The relationship between chlorophyll content of dried balsam pear and oxygen content in drying was fitted by exponential function. Their effectiveness was certificated by regression analysis. Electric energy consume with this experiment device decreased by 51 6% than that with conventional electric energy drying.