西梅热风干燥特性及品质的研究

Study on the Characteristics and Quality of Hot Air Drying of Prune

为研究西梅热风干燥特性及品质的变化,以新鲜西梅为原料,探究5种不同漂烫条件下西梅的品质变化规律,并对不同热风干燥温度、风速对西梅干燥特性以及热风干燥过程中的颜色、香气变化进行研究。结果表明,漂烫温度90℃,漂烫时间90 s时,能维持较好VC及花色苷含量(1.13、12.42 mg/100 g),抑制过氧化物酶(peroxidase,POD)活性及多酚氧化酶(Polyphenol oxidase,PPO)活性(0.99ΔOD_(470)/min·mg、0.57ΔOD_(420)/min·mg);干燥温度对干燥时间的影响比风速对干燥时间影响更显著(P<0.05),通过Page方程拟合发现75℃、3 m/s条件下更适合西梅的热风干燥,西梅色泽变化受干燥温度的影响显著(P<0.05),热风干燥后西梅酯类含量降低,醛类含量增加,GC-IMS显示55种指纹信号。综上,西梅经90℃、90 s漂烫,在75℃和3 m/s热风条件下,得到的西梅果干品质最佳。

In order to study the characteristics and quality changes of hot air drying(HAD)of prune,fresh prunes were used as raw material to investigate the quality changes under five different blanching conditions,and to investigate the changes of colour and aroma of prune during the hot-air drying process with different temperatures and air speeds.The results showed that the blanching temperature of 90℃ and the blanching time of 90 s could maintain better VC and anthocyanin contents(1.13,12.42 mg/100 g)and inhibit peroxidase(POD)activity and polyphenol oxidase(PPO)activity(0.99ΔOD_(470)/min·mg,0.57ΔOD_(420)/min·mg).The effect of drying temperature on time was more significant than that of air speed on time(P<0.05).The effect of drying temperature on time was more significant than that of air speed on time(P<0.05).The Page equation fitting revealed that 75℃ and 3 m/s were more suitable for hot air drying of prunes,the colour change of prunes was significantly affected by drying temperature(P<0.05),the ester content of prunes decreased and the aldehyde content increased after hot air drying,and GC-IMS showed 55 fingerprint signals.As summary,prunes were blanched at 90℃and 90 s.The best quality of dried prunes was obtained under 75℃ and 3 m/s hot air conditions.