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当前位置: 首页 > 文章 > 几种果菜热风烘干工艺研究 园艺与种苗 2017 (6) 15-17
Position: Home > Articles > Study on Hot Air Drying Process of Several Fruits and Vegetables Horticulture & Seed 2017 (6) 15-17

几种果菜热风烘干工艺研究

作  者：
沙吾提·阿布拉江;杜娟;热比古丽·哈力克;廖新福
单  位：
新疆维吾尔自治区葡萄瓜果研究所
关键词：
果菜;热风烘干;预处理;温度;品质
摘  要：
[目的]研究预处理、温度等因素对几种果菜热风干燥效果的影响。[方法]以豇豆、辣椒、苦瓜、黄瓜、圆茄、西红柿为试材,采用不同预处理后进行不同温度的热风干燥,测定失重率、含水率、色差等指标变化。[结果]5种不同预处理温度、4种干燥温度条件下的不同果菜品种的失重率、最终含水率、总色差值在烘干期内变化不同。[结论]预处理温度和烘制温度差距,影响不同品种果菜干在烘干过程中品质的变化。
译  名：
Study on Hot Air Drying Process of Several Fruits and Vegetables
作  者：
SHA WU-ti·abulajiang;Research School of Grapes and Melons of Xinjiang Uygur Autonomous Region;
关键词：
Fruit and vegetable;;Hot air drying;;Pretreatment;;Temperature;;Quality
摘  要：
[Objective]The effects of pretreatment and temperature on hot air drying of several fruits and vegetables were studied.[Method]Taking cowpea,pepper,bitter gourd,cucumber,eggplant and tomato as test materials,the changes of weight loss rate,water content and color difference were measured by hot-air drying at different temperatures after different pretreatment.[Result]The weight loss rate,final moisture content and total color difference of different fruit and vegetable varieties under 5 different pretreatment temperatures and 4 drying temperatures were different during the drying period.[Conclusion]The pretreatment temperature and baking temperature difference had effect of fruit and vegetable stem quality change during drying.

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