热风干燥温度对脱水白萝卜品质的影响

Effect of Hot-air Drying Temperature on Physicochemical Properties of Dehydrated White Radish

以"长春大根"白萝卜品种为试材,采用50、60、70、80、90、100℃的热风干燥处理1 cm×1 cm×10 cm的白萝卜条,研究热风干燥温度对脱水白萝卜品质的影响。结果表明,干燥温度为70℃时,脱水速率较快,脱水白萝卜色泽较白,感官品质、食用品质和复水性均较好,VC保留率较高。其次,干燥温度60℃时,脱水速率较慢,形态轻微变形、皱缩,食用品质略差。干燥温度低至50℃时,VC的保留率有所提高,但干燥时间延长,感官及食用品质均有所下降。干燥温度超过80℃后,干燥时间未显著缩短,脱水白萝卜褐变加重,感官品质、食用品质和复水性均变差,VC损失增加。

In this study,‘Changchun big root’ as raw material was dried under 50 ℃, 60 ℃, 70 ℃, 80 ℃, 90 ℃and 100 ℃ respectively with a size of 1 cm × 1 cm × 10 cm. The effect of the hot-air drying temperature on the physicochemical properties of dehydrated white radish was determined. The results showed that, the samples obtained a faster dehydration rate, whiter color and better sensory and edible quality when the drying temperature was set at 70 ℃. The rehydration and the retention rate of VC were also higher than other treatments. When the drying temperature was set at 60 ℃, the dehydration rate became slower and the sample was slightly deformed and shrunk, which lead to a worse edible quality. When the drying temperature was set at 50 ℃, the retention rate of VC was increased, but the drying time was extended accordingly with deterioration on the sensory and edible quality. When the drying temperature was over 80 ℃, it did not significantly shorten the drying time, but browning became notable and sensory and edible quality, rehydration as well as preservation of became worse, and VC loss increased.