香葱催化式红外干燥特性及品质研究

Drying Characteristics and Quality Attributes of Chinese Chives by Catalyzed Infrared Drying

该文研究了60、70、80、90℃四个不同温度下催化式红外干燥香葱的干燥特性,并对产品品质进行了分析。研究发现:干燥温度越高,干燥脱水速率越快;干燥过程中香葱在不同干燥温度下干燥速率呈现不同的变化趋势。选取典型的干燥模型对香葱红外干燥动力学进行了模拟,研究发现Page模型能更好的表征催化式红外干燥香葱的干燥过程。其次,研究了不同干燥温度条件下,香葱干燥后的颜色变化和湿基含水率的关系,研究发现:当湿基含水率小于70%时,色差a*随湿基含水率的降低而增大。此外,对不同干燥温度下香葱干燥后的Vc含量和复水比进行了研究,结果发现在70℃下干燥产品的色泽变化小,Vc含量高,复水比最大。结合干燥时间和品质综合考量,70℃为香葱催化式红外干燥的最佳干燥温度。

In this work, the drying characteristics and product quality of Chinese chives were investigated under different temperatures（60, 70, 80, 90 ℃） by using catalytic infrared drying technology. The drying rate increased with the increase of temperature. The trends in drying rate of Chinese chives under different drying temperatures were different during the drying process. According to the statistical results, the catalytic infrared drying of Chinese chives was properly described by Page among three mathematical models that were used to fit the experimental data. The relationship between the color and the moisture content of Chinese chives was studied under different drying temperatures. The result showed that, when the moisture content was less than 70%, the color（a＊） increased with the decrease of the moisture content. In addition, the Vc content and rehydration ratio of dried Chinese chives under different drying temperatures were studied. The result demonstrated that no significan difference in color, the highest values in Vc content and rehydration ratio were found at 70 ℃. Considering the combination of drying time and quality, 70 ℃ is the optimum drying temperature for the catalytic infrared drying of chives.