摘要
以红富士苹果作为实验材料,以氮气为干燥介质置换空气降低设备中氧体积分数,研究了温度、切片厚度、氧体积分数和风速对苹果片热泵干燥速率、L值、VC和总酚含量等指标的影响,正交试验结果表明:最佳干燥工艺参数为干燥温度55℃、切片厚度5 mm、氧体积分数5%,干燥后苹果片水分含量为5.83%,L值为83.01,VC含量为3.68 mg/100 g,总酚含量为68.26 mg/100 g。
This study was conducted to dry fresh-cut red Fuji apple slices using nitrogen as drying medium to reduce the oxygen concentration in a heat pump dryer. The influences of drying temperature, slice thickness, oxygen concentration and air speed on drying rate, brightness, vitamin C （VC） content and total phenol content were investigated. The experiment results of orthogonal array design showed that the optimal drying parameters were as follows： temperature, 55 ℃; slice thickness, 5 mm; and oxygen volume fraction, 5%. The moisture content of apple slices dried under these conditions was 5.83%, brightness value 83.01, VC content 3.68 mg/100 g, and total phenol content 68.26 mg/100 g.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第4期1-5,共5页
Food Science
基金
国家自然科学基金面上项目(31171723)
关键词
苹果片
低氧
热泵干燥
apple slice
lowering oxygen
heat pump drying
