设施老汉瓜采后干制技术研究

Research on Drying Technology of Old Mango in Facilities

以设施老汉瓜为试材,采用不同成熟度、前处理、预处理温度后进行干制,测定含水率、失重率、色差等指标变化。相同的干燥温度、时间条件下,6个成熟度、2种不同的前处理、5种预处理温度的设施老汉瓜的失重率、最终含水率、总色差值在干制期内变化不同。结果表明,不同成熟度的设施老汉瓜,干制期的预处理温度、前处理和烘制温度差距,影响老汉瓜在干制过程中水分的散失。采用不同处理方式至完全干燥,可溶性固形物含量11%的设施老汉瓜,瓜干失重率、含水率、瓜干总色差值ΔE变化略慢,较好地保持瓜干的品质,适宜于老汉瓜的加工。

The old mangosteen was used as the test material,and after different maturity,pre-treatment and pre-treatment temperatures,the dryness was measured,and the changes of water content,weight loss rate and color difference were measured.Under the same drying temperature and time conditions,the weight loss rate,final moisture content and total color difference of the old melons with 6 maturity,2 different pretreatments and 5 pretreatment temperatures were in the drying period.The change is different.The old mangos of different maturity facilities,during the drying process,the pretreatment temperature,pretreatment and baking temperature difference,affect the loss of water in the drying process of the old dried melon.Different treatment methods,to completely dry,soluble solid content of 11%of the old mango,the weight loss rate,moisture content,total dry color differenceΔE of the dried melon slightly slower,better to maintain the quality of the dried melon,suitable for the old man processing of melons.