杏热风烘干工艺研究

Study on Hot Air Drying Process of Apricot

研究预处理、温度等因素对杏热风干燥效果的影响。以杏为试材,采用不同预处理后进行不同温度的热风干燥,测定失质量率、含水率、色差等指标变化。结果表明,5种不同预处理温度、4种烘干温度条件下,杏的失质量率、最终含水率、总色差值在烘干期内变化不同。预处理温度和烘干温度的差距,影响杏干在烘干过程中品质的变化,30℃预处理、45℃烘干效果较好。

The effects of pretreatment and temperature on hot air drying of apricot are studied. With apricot as test materials,the effects of pretreatment of different temperature of hot air drying,the weight loss rate,moisture content,color and other indexes. Under 5 different pretreatment temperatures and 4 drying temperatures,the weight loss rate,final moisture content and total color difference of apricot are different during the drying period. Difference betneen the pretreatment temperature and baking temperature has influence on the quality of apricot in drying process. The effect of 30 ℃ pretreatment and 45 ℃ drying is better.