食品与发酵工业 >

2021 , Vol. 47 >Issue 24: 201 - 208

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027339

生产与科研应用

基于温度-水分-色泽耦合的青花椒变温干燥工艺研究

  • 武逸凡 ,
  • 杨明金 ,
  • 李瑞 ,
  • 陈子文 ,
  • 张凯 ,
  • 李守太 ,
  • 王教领 ,
  • 杨玲
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  • 1(西南大学 工程技术学院,丘陵山区农业装备重庆市重点实验室,重庆,400715)
    2(农业农村部南京农业机械化研究所,农业农村部现代农业装备重点实验室,江苏 南京,210014)
武逸凡(硕士研究生)和杨明金(教授)为共同第一作者(王教领助理研究员和杨玲教授为共同通讯作者,E-mail:kclwjl@126.com;857540348@qq.com)

收稿日期: 2021-03-12

  修回日期: 2021-04-06

  网络出版日期: 2022-01-21

基金资助

重庆市技术创新与应用发展专项重点项目(cstc2019jscx-gksbx0109);重庆市教育委员会项目(kjcx2020002;kjcx2020006);农业农村部现代农业装备重点实验室开放基金课题(ht20200705)

收起

Research on temperature-varying drying process of green prickleyashes based on temperature-moisture-color coupling technology

  • WU Yifan ,
  • YANG Mingjin ,
  • LI Rui ,
  • CHEN Ziwen ,
  • ZHANG Kai ,
  • LI Shoutai ,
  • WANG Jiaoling ,
  • YANG Ling
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  • 1(Chongqing Key Laboratory of Agricultural Equipment for Hilly and Mountainous Regions, College of Engineering and Technology, Southwest University, Chongqing 400715, China)
    2(Key Laboratory of Modern Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Nanjing Institute of Agricultural Mechanization, Ministry of Agriculture and Rural Affairs, Nanjing 210014, China)

Received date: 2021-03-12

  Revised date: 2021-04-06

  Online published: 2022-01-21

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摘要

为降低青花椒干燥过程的褐变,缩短干燥时间,提高干燥质量,该文提出基于温度-水分-色泽(temperature- moisture- color,TMC)耦合的青花椒变温干燥工艺。通过温度、初始含水率、风速单因素试验获得青花椒在不同含水率水平下的色泽激变温度曲线,以初始含水率、温度和铺放量为控制因子,以总色差为评价指标进行Box-Behnken design试验确定最优工艺参数,最终结合色泽激变温度曲线制定TMC变温干燥工艺。结果表明,引起青花椒颜色变化的主要因素为温度及温度与含水率的耦合因素。在湿基初始含水率58.67%、铺放量30 g的条件下,TMC变温干燥工艺的最优变温步长为7.5 ℃,其干燥时间为15 h、总色差为16.79、开口率为98.03%。与优化后的恒温干燥相比,时间缩短13.49%、总色差减少11.3%、开口率增加19.59%,干燥品质显著提高。TMC变温干燥工艺可以为青花椒干制生产提供指导。

关键词： 干燥工艺优化; 色泽激变温度; 变温干燥; 品质; 青花椒

本文引用格式

武逸凡 , 杨明金 , 李瑞 , 陈子文 , 张凯 , 李守太 , 王教领 , 杨玲 . 基于温度-水分-色泽耦合的青花椒变温干燥工艺研究[J]. 食品与发酵工业, 2021 , 47(24) : 201 -208 . DOI: 10.13995/j.cnki.11-1802/ts.027339

Abstract

In order to reduce the browning of green prickleyashes products and drying time, and improve drying quality, this study proposed a temperature-varying drying process based on temperature-moisture-color (TMC) coupling technology. Through single factor test of temperature, initial moisture content, and wind speed, the rapid browning temperature curve of green prickleyashes at different moisture content levels was obtained. The initial moisture content, temperature and laying capacity were defined as control factors, and total color change(TCC) was defined as the evaluation index. A Box-Behnken design (BBD) was used to determine the optimal process parameters. Finally, the TMC temperature-varying drying technology was formulated according to the rapid browning temperature curve. The results showed that the main factors that cause the color change of green prickleyashes were temperature and the coupling factor of temperature and moisture content. Under the conditions of initial moisture content of 58.67% and laying capacity of 30 g, the optimal temperature step of the TMC temperature-varying drying technology was 7.5 ℃, resulting in a drying time of 15 h, TCC 16.79, an aperture ratio of 98.03%. Compared with optimized temperature-constant drying, drying time decreased by 13.49%, TCC decreased by 11.3%, and the aperture ratio increased by 19.59%. Therefore the drying quality of TMC temperature-varying drying technology was significantly improved, and the technology can guide to produce green prickleyashes drying.

Key words： drying technology optimization; rapid browning temperature; temperature-varying drying; quality; green prickleyashes

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