研究热风干燥、真空冷冻干燥和变温压差膨化干燥(浸渍和未浸渍)3种不同干燥方式对哈密瓜干燥产品物理性质、营养成分、微观结构和香气成分的影响。结果表明:哈密瓜真空冷冻干燥产品比容、复水性均最佳,营养成分损失小,但是干燥产品硬度较小,颜色变化较大;热风干燥产品物理性质和营养成分均较差,且结构干缩致密;变温压差膨化干燥(未浸渍)产品比容和复水性最接近冷冻干燥产品;变温压差膨化干燥(浸渍)产品色泽和硬度均最佳,且内部形成了均匀的多孔状结构;变温压差膨化干燥(浸渍)产生了几种新的酯类香气成分,并且保留了哈密瓜鲜样较多的香气成分。变温压差膨化干燥可以作为一种高效、节能的干燥方式应用于生产。

Three drying methods,which include hot-air drying,vacuum freeze drying,explosion puffing drying with different temperature and pressure(with osmotic or without)were compared on the quality of dried hami-melon products.The physical characteristic,nutrition component,microstructure and composition of fragrance were studied.The results showed that : for the vacuum freeze drying,the bulk density and rehydration of the products were the best,the loss of nutrition was the lowest,but the hardness was very low,and the color changed dramatically;for the hot-air drying,the physical characteristic and nutrition component of the dried products were poor,and texture was too hard;the bulk density and rehydration of the products made by explosion puffing drying with different temperature and pressure(without osmotic) was close to the vacuum freeze drying products,and puffing drying with different temperature and pressure(with osmotic) products had the best color and hardness,and much smaller and equally holes.Most melon fragrance were maintained with several new kinds of esters were generated during the explosion puffing drying with different temperature and pressure(with osmotic).The explosion puffing drying with different temperature and pressure can be used in industry as a high efficient,energy-saving drying method.