低温热风干燥对柠檬片干燥特性及品质的影响

The Influence of Low Temperature Hot Air Drying on Drying Characteristics and Quality of Lemon Slices

柠檬片具有较高的营养价值,热风干燥是制备柠檬片最普遍、经济的加工方式,可实现新鲜柠檬的有效保存,同时可达到冲泡快速食用的目的。由于柠檬片中的营养物质易受高温影响,因此干燥工艺会直接影响柠檬片品质的好坏。此研究以柠檬片为研究对象,探究不同热风排湿方式、进气口孔径、干燥温度曲线和时间对柠檬片干燥特性、抗坏血酸和感官品质的影响,通过显著性差异分析,得到柠檬片最佳的干燥方式和控制参数。结果表明:在上进下出循环排湿的热风干燥方式下,上进风口孔径设置为Φ25 mm时,出风口流速达到最大,采取85℃转80℃的干燥温度曲线、干燥时间2 h,得到的柠檬干水分含量更低,抗坏血酸含量和感官品质更优。该研究对柠檬片的生产工艺和热风干燥参数提供一定的理论基础。

Lemon slices have high nutritional value.Hot air drying is the most common and economical processing method for preparing lemon slices,which can effectively preserve fresh lemons and achieve the purpose of rapid consumption by brewing.Because the nutrients in lemon slices are easily affected by high temperature,the drying process will directly affect the quality of lemon slices.In this study,the effects of different hot air dehumidification methods,inlet aperture,drying temperature curve and time on the drying characteristics,ascorbic acid,and sensory quality of lemon slices are investigated.Through significant difference analysis,the optimal drying method and control parameters for lemon slices can be obtained.The results show that,in the way of upper inlet and lower outlet circulating dehumidification,the aperture of upper inlet is set toФ25 mm,and the velocity of outlet reaches the maximum;When the drying temperature curves from 85℃to 80℃and time of 2 hours,the moisture content of lemon slices is lower,and the ascorbic acid content and sensory quality are better.This provides a theoretical basis for the production technology and hot air drying parameters of lemon slices.