食品与发酵工业 >

2023 , Vol. 49 >Issue 22: 94 - 101

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033249

研究报告

白辣椒热泵干燥特性及工艺优化

  • 宋新斌 ,
  • 潘树林 ,
  • 吴双 ,
  • 蔡王飞 ,
  • 阎托宇 ,
  • 胡旭
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  • 1(湖南人文科技学院 能源与机电工程学院,湖南 娄底,417000)
    2(西安交通大学 能源与动力工程学院,陕西 西安,710049)
第一作者：硕士研究生(潘树林教授为通信作者,E-mail:panshulin@163.com)

收稿日期: 2022-08-09

  修回日期: 2022-09-05

  网络出版日期: 2023-12-25

基金资助

国家火炬计划项目(2015GH040953);国家科技型中小企业技术创新基金项目(13C26213302272)

收起

Heat pump drying characteristics and process optimization of white pepper

  • SONG Xinbin ,
  • PAN Shulin ,
  • WU Shuang ,
  • CAI Wangfei ,
  • YAN Tuoyu ,
  • HU Xu
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  • 1(School of Energy and Electromechanical Engineering, Hunan University of Humanities, Science and Technology, Loudi 417000, China)
    2(School of Energy and Power Engineering, Xi′an Jiaotong University, Xi′an 710049, China)

Received date: 2022-08-09

  Revised date: 2022-09-05

  Online published: 2023-12-25

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摘要

为提高白辣椒的干燥效率与品质,推动辣椒深加工技术发展,采用热泵干燥技术干制白辣椒。通过探究热烫温度、热烫时间和干燥温度对白辣椒干燥特性及品质的影响,选择因素的合适范围,利用响应面法分析各因素对干燥时间、品质得分和复水性能的综合影响,建立多元回归模型并优化干燥工艺。结果表明,白辣椒的热泵干燥过程可分为加速、降速2个干燥阶段。干燥温度越高,平均干燥速率越大,干燥时间越短,综合品质越低。提高热烫温度、干燥温度和延长热烫时间均能提高白辣椒的复水性能,较高的热烫温度和较长的热烫时间都会降低白辣椒的外观与色泽品质。最佳优化工艺为热烫温度为70 ℃、热烫时间为190 s、干燥温度为38 ℃,此工艺条件下获得的白辣椒干燥时间为15.44 h,感官品质得分为83.03分,复水比为1.38,各项品质和复水性达到了商业产品的质量标准。研究结果可为白辣椒热泵干燥应用提供理论依据。

关键词： 白辣椒; 热泵干燥; 干燥特性; 品质; 工艺优化

本文引用格式

宋新斌 , 潘树林 , 吴双 , 蔡王飞 , 阎托宇 , 胡旭 . 白辣椒热泵干燥特性及工艺优化[J]. 食品与发酵工业, 2023 , 49(22) : 94 -101 . DOI: 10.13995/j.cnki.11-1802/ts.033249

Abstract

To improve the drying efficiency and quality of white pepper and promote the development of deep processing technology of pepper, heat pump drying technology was used in this study. The effects of blanching temperature, blanching time and drying temperature on the drying characteristics and quality of white pepper were investigated. The appropriate range of the factors was selected. The comprehensive effects of the factors on drying time, quality score and rehydration performance were analyzed by the response surface method. Multiple regression models were established, and the drying process was optimized. Results showed that the heat pump drying process of white pepper was divided into accelerating and decelerating processes. The higher the drying temperature, the greater the average drying rate. The shorter the drying time, the lower the comprehensive quality. The rehydration performance was improved by increasing blanching temperature, drying temperature and blanching time. The higher blanching temperature and the longer blanching time could reduce the appearance and color quality of white pepper. The best-optimized process was a blanching temperature of 70 ℃, blanching time of 190 s and drying temperature of 38 ℃. Under this condition, the drying time was 15.44 h. By the method, the sensory quality score was 83.03, and the rehydration ratio was 1.38. The quality and rehydration properties of obtained white pepper met the quality standards of commercial products. The research results could provide a theoretical basis for heat pump drying of white pepper.

Key words： white pepper; heat pump drying; drying characteristics; quality; process optimization

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