不同湿度环境下的胡萝卜微波干燥过程研究
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摘要
为了研究不同湿度环境对胡萝卜微波干燥过程的影响,在微波干燥过程中向物料所在的封闭物料罐内分别通入0.5、1.0、1.5 h的相对湿度30%、50%、70%、90%的湿空气,分析物料罐内湿度及胡萝卜干燥特性的变化,比较胡萝卜干后品质的差异。实验结果表明,干后胡萝卜的品质与罐内高湿维持区间的长短及干燥时间有关,为提高胡萝卜的干后品质,应选择较长的加湿时间与较低的加湿湿度。
To study the effect of different environment humidity on microwave drying process of carrot,moisture of different humidity(30% 、50% 、70% 、90%) flowed the surface of carrot for different time(0.5、1.0、1.5 h). Humidity and drying characteristic curves were analyzed and the quality of dried carrot was compared. Results showed that,the quality of dried carrot was related to the high humidity maintenance interval and the drying time. In order to improve the quality of dried carrot,longer humidification time and lower humidity of moisture should be selected. It was improved that humidification under 30%、50%、70% for 1.5 h got the better quality of dried carrot.
To study the effect of different environment humidity on microwave drying process of carrot,moisture of different humidity(30% 、50% 、70% 、90%) flowed the surface of carrot for different time(0.5、1.0、1.5 h). Humidity and drying characteristic curves were analyzed and the quality of dried carrot was compared. Results showed that,the quality of dried carrot was related to the high humidity maintenance interval and the drying time. In order to improve the quality of dried carrot,longer humidification time and lower humidity of moisture should be selected. It was improved that humidification under 30%、50%、70% for 1.5 h got the better quality of dried carrot.
引文
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[23] WANG Fengxia,HUANG Yuqin,XIE Tianzhu. Comparison of methods for determination of vitamin C in fruits and vegetables[J]. Deciduous Fruits,2013,45(2):8-11.(in Chinese)
[24]中华人民共和国卫生部. GB/T 5009.83-2003.食品中胡萝卜素的测定[S].北京:中国标准出版社,2003.
[2] LI Ruijie,ZHANG Min. Drying methods affect the quality and hygroscopic capacity of carrot chips[J]. Journal of Food Science and Biotechnology,2010,29(3):342-349.(in Chinese)
[3] CHEN Z G,GUO X Y,WU T. A novel dehydration technique for carrot slices implementing ultrasound and vacuum drying methods[J]. Ultrasonics Sonochemistry,2016,30:28-34.
[4] CHEN Ruijuan,BI JINFENG,CHEN Qinqin,et al. Effects of different drying methods on carrot powder quality[J]. Food Science,2014(11):48-53.(in Chinese)
[5] HUANG J,ZHANG M,ADHIKARI B,et al. Effect of microwave air spouted drying arranged in two and three-stages on the drying uniformity and quality of dehydrated carrot cubes[J]. Journal of Food Engineering,2016,177:80-89.
[6] LI Wensheng,ZHU Qinging,SUN Jincai,et al. Effect of different drying methods on the quality of white shrimps[J]. Journal o Food Science and Biotechnology,2016,35(5):543-548.(in Chinese)
[7] RAGHAVAN G S V,LI Zhenfeng,WANG Ning,et al. Control of microwave drying process through aroma monitoring[J].Drying Technology,2010,28(5):591-599.
[8] CHONG C H,LAW C L,FIGIEL A,et al. Colour,phenolic content and antioxidant capacity of some fruits dehydrated by acombination of different methods[J]. Food Chemistry,2013,141(4):3889-3896.
[9] CHONG C H,FIGIEL A,LAW C L,et al. Combined drying of apple cubes by using of heat pump,vacuum-microwave,and intermittent techniques[J]. Food&Bioprocess Technology,2014,7(4):975-989.
[10] SU Y,ZHANG M,MUJUMDAR A S. Recent developments in smart drying technology[J]. Drying Technology,2015,33(3):260-276.
[11] ROKNUL A S M,ZHANG M,MUJUMDAR A S,et al. A comparative study of four drying methods on drying time and quality characteristics of stem lettuce slices(L.)[J]. Drying Technology,2014,32(6):657-666.
[12] CHANDRASEKARAN S,RAMANATHAN S,BASAK T. Microwave food processing—A review[J]. Food Research International,2013,52(1):243-261.
[13] CHEN Jiankai,LIN Hetong,LIN Yifeng,et al. Optimized technology of Pleurotuseryngii by microwave-vacuum drying based on qualityand energy consumption[J]. Transactions of the Chinese Societyof Agricultural Engineering,2014(3):277-284.(in Chinese)
[14] PU H,LI Z,HUI J,et al. Effect of relative humidity on microwave drying of carrot[J]. Journal of Food Engineering,2016,190:167-175.
[15] WANG Qinghui,LI Zhongxin,YANG Jingsong,et al. Dried characteristics of cherry tomatoes using temperature and humiditybystages changedhot-air drying method[J]. Transactions of the Chinese Society of Agricultural Engineering,2014(3):271-276.(in Chinese)
[16] ZLATANOVIC I,KOMATINA M,ANTONIJEVIC D. Low-temperature convective drying of apple cubes[J]. Applied Thermal Engineering,2013,53(1):114-123.
[17] JU Haoyu,XIAO Hongwei,ZHENG Xia,et al. Effect of hot air relative humidity on drying characteristics of carrot slabs[J].Transactions of theChinese Society of Agricultural Engineering,2015(16):296-304.(in Chinese)
[18] DAI J W,RAO J Q,WANG D,et al. Process-based drying temperature and humidity integration control enhances drying kinetics of apricot halves[J]. Drying Technology,2015,33(3):365-376(12).
[19] HU Ju,LI Zhenfeng,LI Jing,et al. Effect of flow rate on humidity and drying characteristics in microwave dryingprocess[J].ActaAgriculturaeZhejiangensis,2016(6):1061-1068.(in Chinese)
[20] GB/T 5009.3-2010.食品中水分的测定[S].北京:中国标准出版社,2010.
[21] JI Fei,LI Zhenfeng,LI Jing,et al. Research on characteristics of burdock by microwave drying at constant temperature[J]. Food&Machinery,2015(6):56-59.(in Chinese)
[22] CHEN Wenmin,PENG Xinging,SUN Tiankui,et al. The effect of infrared drying temperature on drying characteristicsand quality of jujubewith ultrasonic pretreatment[J]. Modern Food Science&Technology,2015(6):224-229,235.(in Chinese)
[23] WANG Fengxia,HUANG Yuqin,XIE Tianzhu. Comparison of methods for determination of vitamin C in fruits and vegetables[J]. Deciduous Fruits,2013,45(2):8-11.(in Chinese)
[24]中华人民共和国卫生部. GB/T 5009.83-2003.食品中胡萝卜素的测定[S].北京:中国标准出版社,2003.