传统干燥工艺条件下葡萄制干特性及干燥模型研究

doi:10.6048/j.issn.1001-4330.2018.11.010

新疆农业科学 ›› 2018, Vol. 55 ›› Issue (11): 2035-2041.DOI: 10.6048/j.issn.1001-4330.2018.11.010

• 园艺·林业·生理生化 • 上一篇下一篇

传统干燥工艺条件下葡萄制干特性及干燥模型研究

谢辉¹, 张雯¹, 韩守安¹, 王敏¹, 钟海霞¹, 伊卜拉伊木江·努尔麦麦提², 潘明启¹, 陆胜祖¹

1.新疆农业科学院园艺作物研究所,乌鲁木齐 830091;
2.新疆农业大学食品科学与药学学院,乌鲁木齐 830052

收稿日期:2018-08-03 发布日期:2019-02-22
通信作者: 陆胜祖(1962-),男,新疆哈密人,副研究员,研究方向为果品加工,E-mail:1256220860@qq.com
作者简介:谢辉(1984-),男,山西永济人, 副研究员,研究方向为葡萄栽培与加工,E-mail:xhxjnky@163.com
基金资助:
国家自然科学基金项目(31460429);河南省果树瓜类生物学重点实验室(HNS201603-2);现代农业产业技术体系专项资金(CARS-29-ZP-08);自治区农牧业骨干人才培养计划

Study on the Drying Characteristics and Drying Model of Grapes in Traditional Drying Process

XIE Hui¹, ZHANG Wen¹, HAN Shou-an¹, WANG Min¹, ZHONG Hai-xia¹, Yibulayimujiang Nuermaimaiti², PAN Ming-qi¹, LU Sheng-zu¹

1.Institute of Horticultural Crops, Xinjiang Academy of Agricultural Sciences,Urumqi 830091, China;
2. College of Food Sciences and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China

Received:2018-08-03 Published:2019-02-22
Correspondence author: LU Sheng-zu (1962-), male, native place Hami, Xinjiang, associate researcher, research field Preliminary processing of fruit, E-mail:1256220860@qq.com
Supported by:
The National Natural Science Foundation of China(31460429); Henan Key Laboratory of Fruit and Cucurbit Biology(HNS201603-2); Special Fund for Technical System R & D Program of China Modern Agricultural Industry(CARS-29-ZP-08); Key Backbone Talent Training Program for Agriculture and Animal Husbandry in Xinjiang(QN2016YX0146)

摘要/Abstract

摘要： 【目的】研究传统葡萄干燥工艺对葡萄果实干燥特性及水分扩散系数的影响,为新疆葡萄制干干燥理论提供理论依据。【方法】采用晾干和晒干两种传统的制干工艺制干,分析制干工艺对葡萄干燥特性及水分扩散系数的影响,建立干燥动力学模型。【结果】晒干工艺条件下,环境中的最高温度显著高于晾干环境中温度,最低温度低于晾干环境中最低温度。晒干条件下,葡萄果实的干燥速率高于晾干方式。通过对4种模型的拟合分析,Page模型是最符合葡萄干燥的模型,决定系数R²值最大,卡方检验值χ²和均方根误差R²均值最小,分别为0.998 2、8.55×10^-4和0.001 5。通过有效水分扩散系数计算,晒干和晾干工艺的有效水分扩散系数分别为2.036 25×10^-8、6.468 8×10^-9,晒干工艺的有效水分扩散系数明显大于晾干方式的有效水分扩散系数。【结论】Page模型可以有效的阐述传统葡萄会干工艺条件下葡萄果实水分的变化规律。

关键词: 葡萄; 干燥工艺; 晒干; 晾干; 制干环境; 动力学模型; 有效水分扩散系数

Abstract: 【Objective】 To study the effects of traditional drying process on drying characteristics and water diffusion coefficient of grapes.【Method】Two traditional drying processes: air-drying and sun-drying, were adopted to analyze the effects of drying process on the drying characteristics and moisture diffusion coefficient of grapes in order to establish the drying kinetics model.【Result】The results showed that the maximum temperature in the sun-drying process was significantly higher than that in the air-drying environment, and the minimum temperature in the sun-drying process was lower than that in the air-drying environment. A similar conclusion was drawn for the humidity conditions in the drying environment. According to 4 drying kinetics of statistical parameters, the Page model was the most suitable one for drying grapes, for the determination coefficient R² was the largest, and χ₂ and RMSE were the smallest, which were 0.998,2, 8.55×10^-4 and 0.001,5. By calculating the effective water diffusion coefficient, the effective water diffusivities of sun-drying and air-drying processes were as follows: 2.036,25×10^-8 and 6.468,8×10^-9. The effective moisture diffusion coefficient of the sun-drying process was obviously larger than that of the air-drying method.【Conclusion】The Page model can effectively explain the variation law of grape fruit moisture under the traditional grape drying process conditions, and the research results can provide a theoretical basis for Xinjiang grape drying theory.

Key words: grape; drying process; sun drying; air drying; drying environment; drying kinetic model; effective moisture diffusion coefficient

中图分类号:

S663.1

谢辉, 张雯, 韩守安, 王敏, 钟海霞, 伊卜拉伊木江·努尔麦麦提, 潘明启, 陆胜祖. 传统干燥工艺条件下葡萄制干特性及干燥模型研究[J]. 新疆农业科学, 2018, 55(11): 2035-2041.

XIE Hui, ZHANG Wen, HAN Shou-an, WANG Min, ZHONG Hai-xia, Yibulayimujiang Nuermaimaiti, PAN Ming-qi, LU Sheng-zu. Study on the Drying Characteristics and Drying Model of Grapes in Traditional Drying Process[J]. Xinjiang Agricultural Sciences, 2018, 55(11): 2035-2041.

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传统干燥工艺条件下葡萄制干特性及干燥模型研究

Study on the Drying Characteristics and Drying Model of Grapes in Traditional Drying Process

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