摘要
试验采用自然日晒的干燥方式研究热烫时间对白辣椒干燥特性和品质的影响,结果表明:热烫时间对白辣椒干燥所需时长影响较小,不同热烫时间的白辣椒干燥所需时长均为50~55 h,但热烫3.0 min的白辣椒含水率下降最快,热烫0.5 min的白辣椒干燥品质最佳,热烫超过1.5 min的白辣椒品质大幅下降;白辣椒热烫时间与干燥品质线性回归模型为y=103.517-24.2x,R^(2)=0.992,判断模型拟合效果良好。
The effect of blanching time on drying characteristics and quality of white chili was studied by natural sunlight drying.The results showed that the blanching time had little effect on the drying time of the white chili,and the drying time of the white chili with different blanching time was 50-55 h.However,the moisture content of white chili blanched for 3.0 minutes decreased the fastest,the drying quality of white chili blanched for 0.5 minutes was the best,and the quality of white chili blanched for more than 1.5 minutes decreased significantly.The linear regression model of blanching time and drying quality of white chili was y=103.517-24.2x,R^(2)=0.992,and it was judged that the fitting effect of the model was good.
作者
宋新斌
潘树林
SONG Xinbin;PAN Shulin(College of Energy and Electromechanical Engineering,Hunan University of Humanities,Science and Technology,Loudi Hunan 417000)
出处
《现代农业科技》
2022年第7期177-179,185,共4页
Modern Agricultural Science and Technology
关键词
白辣椒
热烫时间
干燥特性
品质
white chili
blanching time
drying characteristic
quality
