四川泡菜热风干燥特性及其数学模型

Hot Air Drying Characteristics and Mathematical Model of Sichuan Pickles

为获得干燥速率快、色泽好、品质高的四川泡菜干制品,以新鲜的大白菜为原料对其进行热风干燥处理,研究不同干燥温度下四川泡菜的干燥特性、复水率和L值。结果表明,温度越高,泡菜样品的干基含水率和水分比下降越快,速率峰值越高,达到干燥终点所需的时间也越短,当干燥温度为80℃时,泡菜样品完成整个干燥过程所用的时间最短;干燥温度越低,泡菜干制品的复水率越高,即50℃下的泡菜干燥样品的复水率最大。从泡菜干制品的色差来看,70℃下的泡菜干燥样品的L值最大,其褐变程度最小,其次分别为80,60℃下的干样品。根据试验数据建立数学模型,四川泡菜热风干燥符合Page模型(R2>0.97),模型拟合较好,能够准确描述四川泡菜热风干燥过程中水分比变化规律。

In order to obtain Sichuan kimchi dried products with fast drying rate,good color and high quality,fresh Chinese cabbage was used as raw material for hot air drying treatment,and the drying characteristics,rehydration rate and L value of Sichuan kimchi were studied at different drying temperatures.The results showed that the higher the temperature,the faster the dry basis moisture content and water ratio of the Sichuan pickle sample,the higher the rate peak,and the shorter the time required to reach the end of the drying.When the drying temperature is 80℃,the pickle sample completes the entire drying process.The process takes the shortest time;the lower the drying temperature,the higher the rehydration rate of dried kimchi products,that was the maximum rehydration rate of dried kimchi samples at 50℃.From the perspective of the color difference of dried kimchi,the L value of kimchi dried samples at 70℃was the largest,and the degree of browning was the smallest,followed by the dry samples at 80℃and 60℃,respectively.Based on the experimental data,a mathematical model was established.The hot-air drying of Sichuan kimchi conformed to the page model(R2>0.97).The model fits well and could accurately describe the change of the moisture ratio in the hot-air drying process of Sichuan pickles.