库尔勒香梨脆片变温压差膨化干燥工艺初探

Primary Research on Drying Conditions of Korla Pear Chips During Explosion Puffing Drying at Modified Temperature and Pressure

【目的】研究新疆主栽品种库尔勒香梨变温压差膨化干燥最佳工艺条件。【方法】对库尔勒香梨片进行前处理、预干燥,以及变温压差膨化干燥,以膨化温度、抽真空温度、抽真空时间、膨化压力、停滞时间为因素,通过单因素及正交试验,了解库尔勒香梨片在膨化干燥期间水分含量、水分活度、色差值以及膨化率变化情况,得出库尔勒香梨脆片的最佳干燥工艺。【结果】最佳膨化条件为:当切片厚度10 mm,膨化温度80℃,抽真空温度55℃,抽真空时间2.5 h,膨化压力差0.02 MPa,停滞时间20 min。此时水分含量为2.71%;水分活度为0.17;色差值△E为63.31;膨化率为9.30%。【结论】变温压差膨化干制库尔勒香梨脆片感官品质好,口感较佳,具有一定的生产指导意义。

[ Objective ] The project aims to investigate the Xinjiang main cultivated varieties of Korla fra- grant pear explosion puffing drying optimum conditions. [ Method ] Based on such factors as pre - treatment, pre - drying, puffing drying time, puffing temperature, vacuum temperature, vacuum time, puffing pressure, dwell time of Korla fragrant pear slices and through single factor and orthogonal test, the puffing drying the moisture content, water activity period, color difference and the sweUing rate of change were understood in or- der to find out the optimal drying technology of Korla pear chips. [ Result ] The optimal condition for expan- sion., the section thickness was 10 mm, puffing temperature was 100℃, vacuum 55℃, vacuum drying time 2.5 h, puffing pressure 0.02 MPa, dwell time 20 min. U moisture content was 2.71% ; water activity was 0.17 ; color difference △E was 63. 30%. [ Conclusion] Korla Pear chips with modified temperature and pressure puffed drying temperature was nder this Condition, the 31 ; puffing rate was 9. dried have good sensory quality and taste better, which have certain production guidance significance.