关键词: 干制蔬菜; 太阳能; 干燥装置; 干制时间; 品质

Abstract: 【Objective】 To determine the optimum drying time of solar energy drying vegetables and their influence on the quality of dried vegetables. 【Method】Using fresh asparagus, cauliflower, radish and pepper as experimental materials to be dried in the solar dryer, the drying room temperature, humidity, raw material moisture, water content, color difference and so on were measured, and the optimum rehydration time of four vegetables was determined.【Result】The solar greenhouse temperature was higher than the ambient temperature and the humidity in the greenhouse was higher in the early stage and decreased later. Cauliflower, pepper and radish cowpea drying time was 96 h and 72 h, the moisture content was about 10%, water activity was below 0.45, the color value was fresh raw L^* value decreased, a^* value increased, b^* decreased, b^* increased in radish. Cauliflower and pepper in 10 min can complete the complex water, long cowpea and radish 20 min. 【Conclusion】Solar drying device can effectively dry cauliflower, asparagus bean, pepper and radish and there are differences in drying different vegetables, such as drying time, changes in color and rehydration time.

Key words: dried vegetables; solar energy; drying equipment; drying time; quality