红枣热风干燥工艺的试验研究

Experimental Study of the Hot Air Drying Process of Red Jujube

目前,红枣热风干燥工艺主要依靠人们长期以来的经验积累,缺少系统的研究,干燥的品质有待提高。根据影响红枣干燥的温度、湿度和风速3个主要因素设计了三因素三水平的正交试验。试验表明:温度对红枣的干燥速率和品质影响最大;热风温度越高,干燥速度就越快,红枣果皮红的程度越小,果皮的明度越小,红枣皱缩越严重,红枣糖分析出量越多;热风湿度对红枣糖分的析出量有显著的影响;热风风速对红枣果皮的明度有显著的影响。红枣干燥较优的工艺参数:温度为55℃,湿度为60%,风速为0.25m/s。

The hot air drying process of red jujube mainly depend on long-term experience, lack of systematic study, drying quality needs to be improved. According to the temperature, humidity and wind speed, three main factors that influence on the red jujube drying to design a 3 factors 3 levels orthogonal test. Experiment showed that temperature had the greatest influence on the drying rate and quality of jujube. The higher the drying temperature, the faster of drying speed, the smaller of the red degree of red jujube＇ s peel, the smaller lightness of the peel, the more serious of the shrinkage of red jujube , the more amount of precipitation of red jujube＇ s sugar. The humidity of hot air have a obvious influence on the amount of precipitation of red jujube＇ s sugar. The wind speed of hot air have a obvious influence on the lightness of the peel of red jujube. Red jujube has a better drying process parameters for： temperature is 55℃, humidity is 60% , wind speed is 0.25m/s.