切片厚度对金桔片热风干燥特性及品质的影响

Effects of Slice Thickness on Hot-air Drying Characteristics and Quality Tributes of Kumquat Slices

为提高金桔片热风干燥产品的品质,以不同切片厚度(2,3,4和5 mm)的新鲜金桔为原料,在热风干燥温度70℃条件下干燥,深入研究不同条件对金桔片干燥特性、复水比、VC含量、总黄酮、总酚、类胡萝卜素的影响。结果表明,切片厚度2 mm时,干燥速率最快,干燥时间最短,类胡萝卜素含量较高,切片厚度3 mm时具有较高的复水速度、复水比和总酚含量,切片厚度4 mm的金桔片的VC、总黄酮含量较高。该试验结果可为金桔片干燥后对营养的保留提供参考。

In order to obtain kumquat drying products of highest overall quality,the effects on multiple quality attributes at different slice thickness(2,3,4 and 5 mm)in kumquat hot-air drying process(70℃)were investigated,including drying characteristics,rehydration ratio,VC content,total flavonoids,total phenolics and total carotenoids compounds.The results showed that drying characteristics and total carotenoid content were best at a slice thickness of 2 mm,the rehydration ratio and total phenolic content was best at 3 mm,and the VC and total flavonoids content was best at 4 mm.The technical and theoretical basis for improving the drying quality of kumquat slices could be provided.