洞道与流化床组合干燥青椒的工艺研究

Technology of Green Pepper Dried by Combined Tunnel and Fluidization Method

以新鲜青椒为原料,采用洞道与流化床组合的方法对其进行干燥,首先确定不同切片宽度下洞道与流化干燥的含水率转换点,并在流化阶段以复水比、Vc和叶绿素保留率作为评价指标,通过单因素和正交试验对青椒切片宽度、风速、流化温度等进行工艺参数优化。结果表明,洞道与流化相结合干燥青椒的最佳工艺条件:青椒的切片宽度为4 mm,洞道干燥的热风温度65℃,风速0.85 m·s^(-1),由洞道转为流化干燥时的干基含水率转换点为1.17 g·g^(-1),流化干燥的风速为1.0 m·s^(-1),热风温度60℃,此时青椒干制品的复水比为7.86,Vc保留率为55.38%,叶绿素保留率35.40%。研究开发的干燥工艺将为青椒干制品的规模化生产提供技术参考。

The processing technology of green pepper was studied by the combination of tunnel and fluidized bed drying technology.First,the water content transition point between the tunnel and fluidized drying was determined.In fluidization stage,rehydration ratio,Vc and chlorophyll retention rate were used as evaluation indexes,and the process parameters such as slice width,wind speed and fluidization temperature were optimized by single factor and orthogonal tests.The results showed that the optimal processing conditions were as follows:the slice width of green pepper was 4 mm,the hot air temperature of tunnel drying was 65℃,the wind speed was 0.85 m·s^(-1),the dry base water content transfer point was 1.17 g·g^(-1),the wind speed of fluidized drying was 1.0 m·s^(-1),and the hot air temperature was 60℃.At this time,the rehydration ratio of green pepper dry products was 7.86.The retention rate of Vc and chlorophyll was 55.38%and 35.40%respectively.The research could provide technical reference for its further industrial production.