为确定冬瓜热风干燥过程中的最佳工艺参数组合,对冬瓜热风干燥进行试验研究,探讨了切片厚度、烫漂时间和热风干燥温度对冬瓜含水率、干燥速率的影响,在单因素的基础上,通过响应面分析切片厚度、烫漂时间及干燥温度与干制产品的复水性、色泽、Vc保留率以及干燥时间之间的关系,建立二次回归数学模型,确定了冬瓜热风干燥的最佳工艺参数组合.结果表明:冬瓜切片厚度、烫漂时间和热风干燥温度对干燥时间、复水比、色泽和Vc保留率均有显著影响,冬瓜热风干燥的最佳工艺参数组合为切片厚度2 mm,烫漂时间60 s,干燥温度50℃.

The aim of the study was to indentify optimum process parameters for hot air drying of white gourd.The effects of thickness,blanching time and drying temperature on moisture content and dehydrating rate of white gourd were explored.By single factor experiment method,response surface methodology (RSM) was employed to optimize the process parameters of hot air drying.Slice thickness,blanching time and drying temperature were selected as the test influencing factors.The optimal parameters are as follows:slice thickness of 2 mm,blanching time 20 s,drying time 50℃.This research can provide theoretical basis for industrial production and preservation of white gourd.