太阳能-热泵干燥过程中芒果果肉的品质变化

Changes of quality properties of mango pulp during solar-assisted heat pump drying process

以新鲜芒果为原料,探讨了太阳能-热泵干燥过程中果肉含水率、VC、还原糖、蛋白质、色差、嫩度等品质特性的变化规律。结果表明,随着干燥时间的延长,含水率、VC含量、还原糖含量、蛋白质含量逐渐下降,色差值异逐渐增大,嫩度先下降后上升,干燥时间选择16h为宜。芒果果肉干燥16h时含水率、VC含量、还原糖含量、蛋白质含量、色差值、剪切力分别为9.26%、11.36mg/g、8.12g/100g、0.41g/100g、2.82、28.68N。

Taking fresh mango as the raw material,the changes of quality properties of water,vitamin C,reducing sugar,protein ,color difference,tenderness during solar-assisted heat pump process were explored. The results showed that the optimal drying time was 16h. The content of moisture,vitamin C,reducing sugar, protein decreased ,color difference increased and the tenderness of pulp increased substantially after the first decline with prolonged time during drying. Under the drying time of 16h,the content of moisture,vitamin C,reducing sugar, protein, color difference and shear force values in obtained sample were 9.26%, 11.36mg/g, 8.12g/100g, 0.41g/100g,2.82,28.68N, respectively.