几种果菜热风烘干工艺研究

Study on Hot Air Drying Process of Several Fruits and Vegetables

[目的]研究预处理、温度等因素对几种果菜热风干燥效果的影响。[方法]以豇豆、辣椒、苦瓜、黄瓜、圆茄、西红柿为试材,采用不同预处理后进行不同温度的热风干燥,测定失重率、含水率、色差等指标变化。[结果]5种不同预处理温度、4种干燥温度条件下的不同果菜品种的失重率、最终含水率、总色差值在烘干期内变化不同。[结论]预处理温度和烘制温度差距,影响不同品种果菜干在烘干过程中品质的变化。

[Objective] The effects of pretreatment and temperature on hot air drying of several fruits and vegetables were studied. [Method] Taking cowpea, pepper, bitter gourd, cucumber, eggplant and tomato as test materials, the changes of weight loss rate, water content and color difference were measured by hot-air drying at different temperatures after different pretreatment. [Resultl The weight loss rate, final moisture content and total color difference of different fruit and vegetable varieties under 5 different pretreatment temperatures and 4 drying temperatures were different during the drying period. [Conclusion] The pretreatment temperature and baking temperature difference had effect of fruit and vegetable stem quality change during drying.