| 引用本文: | 曹东,邢亚阁,杨华,曹琳,岳天义,李华仙,袁先铃.干燥温度对萝卜品质的影响及动力学模型建立[J].包装工程,2020,41(11):40-45. |
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| 干燥温度对萝卜品质的影响及动力学模型建立 |
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曹东1,2, 邢亚阁1, 杨华1, 曹琳1,3, 岳天义1, 李华仙1, 袁先铃4
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1.西华大学 食品与生物工程学院，成都 610039;2.四川省食品药品检验检测院，成都 611731;3.乐山师范学院 数学与信息科学学院，四川 乐山 614000;4.四川轻化工大学 生物工程学院，四川 自贡 643000）
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| 摘要: |
| 目的 采用热风干燥的方式，优选出对萝卜最适的干燥温度。方法 通过测定不同干燥温度下萝卜的含水率和干燥速率，绘制热风干燥曲线和失水速率变化曲线，测定复水比、总糖含量和维生素C含量，并观察萝卜的微观结构。结果 当萝卜的干燥温度为70 ℃时，复水比值为2.01，总糖的质量分数为2.21%，维生素C的含量为112.4 mg/kg。萝卜热风干燥的动力学模型满足Page方程： ，其中 ，N=0.7658-0.0057θ+0.0002θ2。结论 当干燥温度为70 ℃时，能较好地维持萝卜的品质，建立的模型也能描述萝卜干燥过程中的水分变化。 |
| 关键词: 萝卜 热风干燥 品质 动力学模型 |
| DOI：10.19554/j.cnki.1001-3563.2020.11.006 |
| 分类号:TS255.3 |
| 基金项目:四川省科技计划（2018NZ0090，2019NZZJ0028）；成都市科技项目（2018-YF05-00213-SN）；自贡市科技计划（2018CGZH10） |
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| Effect of Drying Temperature on the Quality of Radish and Establishment of Kinetic Model |
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CAO Dong1,2, XING Ya-ge1, YANG Hua1, CAO Lin1,3, YUE Tian-yi1, LI Hua-xian1, YUAN Xian-ling4
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1.College of Food and Bioengineering, Xihua University, Chengdu 610039, China;2.Sichuan Institute for Food and Drug Control, Chengdu 611731, China;3.College of Mathematics and Infomation Science, Leshan Normal University, Leshan 614000, China;4.College of Bioengineering, Sichuan University of Science & Engineering, Zigong 643000, China
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| Abstract: |
| The work aims to select the optimum drying temperature for the radish by means of hot-air drying. The curves of hot-air drying and changing water loss rate were plotted by measuring the moisture content and drying rate of radish at different drying temperatures. The rehydration ratio, total sugar and vitamin C contents were measured, and the microstructure of the radish was observed. When the drying temperature of the radish was 70 °C, the rehydration ratio was 2.01, the mass fraction of total sugar was 2.21%, and the vitamin C content was 112.4 mg/kg. The kinetic model for the radish's hot-air drying applied Page equation: , wherein , N=0.7658-0.0057θ+ 0.0002θ2. When the drying temperature is 70 °C, the quality of the radish can be better maintained, and the established model can also describe the moisture change in the drying process of the radish. |
| Key words: radish hot-air drying quality kinetic model |
