蒜片中短波红外-变温压差膨化干燥工艺优化

Optimization of Middle and Short Infrared-Explosion Puffing Drying for Garlic Slices

为研究大蒜变温压差膨化联合干燥的最佳工艺,对比红外干燥与热风干燥特性,选取红外干燥作为预干燥方式,在单因素试验基础上,采用二次回归正交旋转组合试验设计,分析膨化温度、抽空温度和抽空时间对蒜片含水率、色泽、硫代亚磺酸酯含量和硬度的影响,并建立各指标的回归模型。结果表明：对蒜片含水率有显著影响的因素为抽空温度和抽空时间,对蒜片硫代亚磺酸酯含量有显著影响的因素为膨化温度和抽空温度,各因素对蒜片色泽都有显著影响,对硬度无显著影响。膨化温度和抽空温度间的交互作用对硫代亚磺酸酯含量有显著影响,抽空温度和抽空时间的交互作用对色泽有显著影响,而膨化温度和抽空时间无交互作用。干燥蒜片的最佳工艺条件为：膨化温度104.24~106.22℃,抽空温度54.31~55.76℃,抽空时间2.82~3.16 h。

Optimization of combining of middle and short infrared-explosion puffing drying for garlic was investigated.Quadratic regression rotation combination design was applied for analyzing the effect of three parameters（puffing temperature, vacuum temperature and vacuum time） on quality of garlic（water content, color, content of thiosulfinates, and hardness）, based on single factor experiment in the present paper. Then regression models of indicators were built. The results showed that the water content of garlic slices was significantly affected by vacuum temperature and vacuum time.The content of thiosulfinates was significantly affected by puffing temperature and vacuum temperature. The color was significantly influenced by all parameters. Meantime, the hardness was not significantly influenced by parameters. The content of thiosulfinates was affected by the interaction of puffing temperature and vacuum temperature, and the color was affected by the interaction of vacuum temperature and vacuum time. The optimal parameters were puffing drying of104.24-106.22 ℃, vacuum temperature of 54.31-55.76 ℃ and vacuum time of 2.82-3.16 h.