[1]刘明宝,李静,何方健,等.山楂微波干燥过程中环境相对湿度的影响[J].江苏农业学报,2020,(02):487-493.[doi:doi:10.3969/j.issn.1000-4440.2020.02.032]
　LIU Ming-bao,LI Jing,HE Fang-jian,et al.Effect of environmental relative humidity on microwave drying process of hawthorn[J].,2020,(02):487-493.[doi:doi:10.3969/j.issn.1000-4440.2020.02.032]
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山楂微波干燥过程中环境相对湿度的影响()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2020年02期
页码:
487-493
栏目:
加工贮藏·质量安全
出版日期:
2020-04-30

文章信息/Info

Title:
Effect of environmental relative humidity on microwave drying process of hawthorn
作者:
刘明宝1; 李静1; 2; 何方健1; 裴永胜1; 李臻峰1; 2
（1.江南大学机械工程学院，江苏无锡214122；2.江苏省食品先进制造装备技术重点实验室，江苏无锡214122）
Author(s):
LIU Ming-bao1; LI Jing1; 2; HE Fang-jian1; PEI Yong-sheng1; LI Zhen-feng1; 2
(1.School of Mechanical Engineering, Jiangnan University, Wuxi 214122, China;2.Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Wuxi 214122, China)
关键词:
山楂; 微波干燥; 相对湿度; 干燥速率; 品质
Keywords:
hawthorn; microwave drying; relative humidity; drying rate; quality
分类号:
TS255.3
DOI:
doi:10.3969/j.issn.1000-4440.2020.02.032
文献标志码:
A
摘要:
采用基于环境相对湿度可控的微波干燥系统，探究相对湿度对山楂微波干燥过程的影响。在物料干燥温度60 ℃的条件下，研究恒定湿度（相对湿度5%、30%、50%、70%）和阶段变湿[CRP(恒速阶段)、FRP（降速阶段）分别保持相对湿度5%、30%、50%]共10种方案下山楂的干燥特性；利用Weibull函数进行干燥动力学分析并计算有效水分扩散系数（Deff）；基于复水性、色差、VC含量和感官品质，评估不同干燥条件下干制品品质。结果表明：恒定湿度条件及阶段变湿条件下，干燥时间均随相对湿度的下降而缩短，其中，相对湿度5%条件下干燥时间比相对湿度70%条件下缩短了51.62%；FRP阶段降湿可显著缩短干燥时间。Weibull函数可很好地拟合山楂干燥过程，Deff随相对湿度的下降而增大，验证了降低相对湿度可增强干燥过程中水分扩散速率，其中FRP阶段降湿对水分有效扩散系数的提升更为明显。恒定相对湿度30%和阶段变湿（恒速阶段相对湿度50%、降速阶段相对湿度30%）条件下干制品色差、VC含量和感官品质较好。
Abstract:
Microwave drying system based on controllable relative humidity was adopted to investigate the effect of environmental relative humidity on the microwave drying process of hawthorn. Under the condition of material drying temperature of 60 ℃, the drying characteristics of hawthorn were studied under 10 schemes including constant humidity (relative humidity of 5%, 30%, 50% and 70%) and phase humidification relative humidity of 5%, 30% and 50%. The phase humidification was divided into constant rate period(CRP) and falling rate period(FRP). Weibull function was used to fit the drying curve and calculate moisture diffusion coefficient (Deff). The quality of dried products under different drying conditions was evaluated based on rehydration, color difference, VC content and sensory scores. The results showed that the drying time was shortened with the decrease of relative humidity under constant humidity and phase humidification, and the drying time was shortened by 51.62% under the condition of 5% relative humidity compared with that under the condition of 70% relative humidity. Dehumidification at FRP stage could significantly shorten the drying time. Weibull model could fit the drying curves of hawthorn under different conditions accurately. Deff increased with the decrease of relative humidity, which verified that reducing relative humidity could enhance the water diffusion rate in the drying process. Dehumidification at FRP stage has a more obvious improvement on the Deff. The color difference, VC content and sensory scores of dried products were better under the conditions of constant relative humidity of 30% and phase humidification(relative humidity of 50% at CRP stage, relative humidity of 30$ at FRP stage).

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备注/Memo

备注/Memo:
收稿日期：2019-07-17基金项目：国家青年自然科学基金项目（21606109）作者简介：刘明宝(1995-)，男，山东潍坊人，硕士研究生，研究方向为食品微波干燥。(E-mail)784048590@qq.com通讯作者：李臻峰，(E-mail)1736691239@qq.com
更新日期/Last Update: 2020-05-18