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当前位置: 首页 > 文章 > 刺梨果渣的干燥模型建立及品质分析 食品科学 2017 (11) 161-167
Position: Home > Articles > Quality Analysis and Drying Modeling of Rosa roxburghii Tratt. Pomace FOOD SCIENCE 2017 (11) 161-167

刺梨果渣的干燥模型建立及品质分析

作  者：
彭邦远;张瑜;张洪礼;丁筑红
单  位：
贵州大学酿酒与食品工程学院贵州省农畜产品贮藏与加工重点实验室贵州省药食同源植物资源研究开发中心
关键词：
刺梨果渣;热风干燥;远红外干燥;真空干燥;品质
摘  要：
为科学合理地选择刺梨果渣干燥保藏实用技术,以减少果渣原料品质变化和营养损失。以刺梨果渣为原料,采用热风干燥、远红外干燥和真空干燥方式,构建果渣干燥模型,确定最佳干燥技术。结果表明:Midilli和Kucuk数学干燥模型具有较高的决定系数R~2,较低的χ~2、误差平方和及均方根误差,对3种干燥方式的拟合度最高,可以用来描述和预测刺梨果渣的干燥进程;远红外50℃干燥为果渣最优干燥方式,此条件下刺梨果渣品质指标最优,L*值为44.12,ΔE为6.87,果渣复水性为7.53,VC损失率为20.54%,黄酮含量为1.97 mg/g。
译  名：
Quality Analysis and Drying Modeling of Rosa roxburghii Tratt. Pomace
作  者：
PENG Bangyuan;ZHANG Yu;ZHANG Hongli;DING Zhuhong;Research and Development Center of Medicinal and Edible Plant Resources of Guizhou Province,Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province,College of Wine and Food Engineering, Guizhou University;
关键词：
Rosa roxburghii Tratt;;pomace;;hot air drying;;far-infrared drying;;vacuum drying;;quality
摘  要：
This study aimed to choose a scientific and reasonable drying method to reduce the quality changes and nutritional losses in Rosa roxburghii Tratt. pomace during preservation. The material was dried by three different drying methods: hot air drying, far-infrared drying and vacuum drying, and the drying processes were investigated by mathematical modeling to select the optimal one. The results showed that the Midilli-Kucuk model presented a high correction coefficient(R~2), andminimum χ~2, SSE and RMSE values, and it could exactly describe and predict all the drying processes above with the highest degree of fitting. In summary, far-infrared drying at 50 ℃ was found to be the best among these drying methods, giving the best quality characteristics, namely, a brightness value L* of 44.12, and a color difference value of 6.87, a water reabsorbing capacity of 7.53, a VC loss rate of 20.54% and a flavone content of 1.97 mg/g.

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