热风温度对苦瓜片干燥特性及理化品质的影响

Effects of Hot-air Temperature on Drying Characteristics and Quality of Balsam Pear Slices

以新鲜苦瓜为原料,研究40、50和60℃热风干燥后,苦瓜片干燥特性及理化品质的变化。结果表明:热风温度显著影响苦瓜片的干燥特性,热风温度越高,苦瓜片干燥速率越大,干燥时间越短,水分有效扩散系数增大;40~60℃热风干燥后苦瓜片的活化能为14.40 k J/mol;其中,60℃热风干燥处理时间较短,且干制苦瓜片的复水比大、褐变度低、总酚和总黄酮含量高、DPPH·清除能力强。因此,60℃为苦瓜片热风干燥的最适温度。

Using the fresh balsam pear as material, this paper studied the drying characteristics and physicochemical properties of balsam pear slices after hot air drying at 40, 50 and 60°C. The results showed that the hot-air temperature was an important factor for dehydration of balsam pear slices, the higher the hot-air temperature, the greater the drying rate and the shorter drying time and the effective diffusion coefficient of the slices; the activation energy of balsam pear slices was 14.40 k J/mol after hot air drying at 40~60°C, in which the drying time of hot air at 60°C was shorter, and the rehydration ratio of dry balsam pear slices was larger, the browning degree was low, the total content of total phenol, total flavonoids and the scavenging ability of DPPH was high. Therefore, 60°C is the optimum temperature for hot air drying of balsam pear slices.