基于催化式红外杀青对芋头热风干燥的影响

Effect of Hot Air Drying of Taros Based on Infrared Fixation Technology

以新鲜芋头为原料,研究催化式红外杀青对芋头品质的影响,对杀青后的芋头进行不同温度热风干燥得到芋头干成品.考察芋头中多酚氧化酶含量、V_(C)、色泽和复水性等指标的变化,优化了催化式红外杀青联合热风干燥的芋头干加工工艺,选取红外杀青工艺条件为:芋头片厚度5 mm,上下两块板辐射距离32 cm,杀青时间3 min,热风干燥温度70℃,干燥时间150 min.试验结果建立了红外杀青过程中多酚氧化酶钝化动力学模型和干燥过程中水分干燥动力学模型,可用于预测芋头杀青干燥过程.

The fresh taros were used as raw material to study the effect of fixation and drying characteristics on taros processed with sequential catalytic infrared(CIR)heating and hot-air(HA)drying.The quality characteristics of taros were evaluated using polyphenol oxidase(PPO)activity,vitamin C,color and rehydration.The processing conditions were found to be fixation by CIR heating for 3 min at a distance of 32 cm,followed by drying for 150 min at 70℃.A Page model was developed for describing the drying behavior as well as a first-order kinetic model fit well for describing the PPO inactivation during the process.