不同干燥工艺对新疆主要制干葡萄干燥特性的影响

doi:10.6048/j.issn.1001-4330.2021.07.018

新疆农业科学 ›› 2021, Vol. 58 ›› Issue (7): 1332-1341.DOI: 10.6048/j.issn.1001-4330.2021.07.018

• 园艺特产·微生物·草业 • 上一篇下一篇

不同干燥工艺对新疆主要制干葡萄干燥特性的影响

谢辉¹, 张恒², 王敏¹, 韩守安¹, 艾尔买克·才卡斯木¹, 钟海霞¹, 王文勇³, 张雯¹, 潘明启¹

1.新疆农业科学院园艺作物研究所,乌鲁木齐 830091;
2.新疆农业科学院国际科技合作交流处,乌鲁木齐 830091;
3.新疆农业大学科技学院生物科学系,乌鲁木齐 830052

收稿日期:2020-09-28 发布日期:2021-07-27
通信作者: 张雯(1984-),女,陕西蒲城人,副研究员,研究方向为葡萄栽培与加工,(E-mail)zwxilin@126.com;潘明启(1962-),男,新疆乌鲁木齐人,研究员,研究方向为葡萄栽培与加工,(E-mail)Panmq3399@sohu.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(31460429;31960577); 新疆农业科学院科技创新重点培育专项(xjkcpy-2020001);现代农业产业技术体系专项资金(CARS-29-ZP-08)

Effects of Different Drying Techniques on Drying Characteristics of Main Raisins in Xinjiang

XIE Hui¹, ZHANG Heng², WANG Min¹, HAN Shouan¹, Aiermaike Caikasim¹, ZHONG Haixia¹, WANG Wenyong³, ZHANG Wen¹, PAN Mingqi¹

1. Research Institute of Horticulture, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China;
2. International Cooperation and Exchange Office, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China;
3. Department of Biological Sciences, College of Science and Technology, Xinjiang Agricultural University,Urumqi 830052,China

Received:2020-09-28 Published:2021-07-27
Correspondence author: ZHANG Wen(1984-),female,Associate research fellow,Research direction: grape cultivation and processing, (E-mail)zwxilin@126.com;PAN Mingqi(1962-),male,Researcher,Research direction: grape cultivation and processing, (E-mail)Panmq3399@sohu.com
Supported by:
Project of the National Natural Science Foundation of China (31460429 and 31960577); The Key Cultivation Special Fund for Scientific and Technological Innovation of Xinjiang Academy of Agricultural Sciences (xjkcpy-2020001); China Agriculture Research System (CARS-29-ZP-08)

摘要/Abstract

摘要： 【目的】研究不同制干工艺对新疆主要制干葡萄品种无核白和无核白鸡葡萄干燥特性的影响,为新疆葡萄干燥工艺的改进提供理论依据。【方法】对晾干和晒干干燥过程中的水分变化规律进行数学分析,研究葡萄的干燥特性。【结果】晒干工艺葡萄的失水速率高于夜间,葡萄干燥过程中白昼失水速率是夜间的2.00~6.14倍。干燥初期晒干工艺条件下无核白鸡心葡萄失水速率是晾干的1.21~3.12倍。葡萄果实干燥模型宜选用Page模型,晒干工艺条件下葡萄果实的有效水分扩散系数分别是晾干工艺的3.14和3.18倍;无核白鸡心葡萄果实的有效水分扩散系数高于无核白葡萄,晒干条件下无核白鸡心葡萄和无核白有效水分扩散系数分别为6.023 16×10^-8 和2.615 45×10^-8 m²/h;晾干条件下2种葡萄果实的有效水分扩散系数分别为1.892 12×10^-8 和8.308 75×10^-9 m²/h。【结论】2种干燥工艺下,白昼的干燥速率显著高于夜间,得到了不同干燥工艺和不同葡萄品种的有效水分扩散系数。

关键词: 晾干; 晒干; 无核白; 无核白鸡心; 干燥速率; 干燥特性

Abstract: 【Objective】 To provide theoretical basis for improving the drying techniques of Xinjiang grapes: Thomson Seedless and Centennial Seedless, the effects of different drying techniques on the drying characteristics were studied in this paper.【Methods】 The variation of moisture in drying and drying process was analyzed mathematically to study the drying characteristics of grapes.【Results】 In the process of grape drying, the dehydrating rate during the day was 2.00-6.14 times higher than that of the night. In the early stage of the drying process, the dehydrating rate of grape in the mode of drying in the sun was 1.21-3.12 times as high as with shade-air drying. The effective water diffusivity of the sun-dried grape berry of the two varieties of grapes was 3.14 and 3.18 times higher than that of the shade-air-dried one. The effective water diffusivity of Centennial Seedless was higher than that of Thompson Seedless. The effective water diffusivity of Centennial Seedless and Thompson Seedless under sun-drying was 6.023,16×10^-8 m²/h, 2.615,45×10^-8 m²/h, and in shade-air-drying was 8.308,75×10^-9 m²/h,1.892,12×10^-8 m²/h.;【Conclusion】 The drying rate in daylight was significantly higher than that during night under sun drying and shade-air drying. The effective water diffusivity of different drying processes and different drying grape varieties was obtained. The study results can provide a basis for the improvement of shade-air drying rooms in Xinjiang.

Key words: shade-air drying; sun drying; Thomson Seedless; Centennial Seedless; drying rate; drying characteristics

中图分类号:

S663.1

谢辉, 张恒, 王敏, 韩守安, 艾尔买克·才卡斯木, 钟海霞, 王文勇, 张雯, 潘明启. 不同干燥工艺对新疆主要制干葡萄干燥特性的影响[J]. 新疆农业科学, 2021, 58(7): 1332-1341.

XIE Hui, ZHANG Heng, WANG Min, HAN Shouan, Aiermaike Caikasim, ZHONG Haixia, WANG Wenyong, ZHANG Wen, PAN Mingqi. Effects of Different Drying Techniques on Drying Characteristics of Main Raisins in Xinjiang[J]. Xinjiang Agricultural Sciences, 2021, 58(7): 1332-1341.

参考文献

[1]李忠新, 朱占江, 杨莉玲, 等. 推进新疆葡萄干走向国际市场的技术对策研究[J]. 新疆农业科学, 2012, 49(6): 1103-1109.
LI Zhongxin,ZHU Zhanjiang, YANG Liling, et al. Study on the Technical Countermeasure of Promoting Xinjiang Raisin into the International Market [J]. Xinjiang Agricultural Sciences, 2012, 49(6): 1103-1109.
[2]谢辉, 张雯, 卢春生, 等. 新疆葡萄干生产研究现状及展望[J]. 北方园艺, 2015, (21): 182-184.
XIE Hui, ZHANG Wen, LU Chunsheng, et al. Present situation and prospect of Xinjiang raisin production[J]. Northern Horticulture, 2015(21): 182-184.
[3]梁雎, 郭峰, 郭红梅.吐鲁番绿色葡萄干加工发展的现状与对策[J]. 中外葡萄与葡萄酒, 2007,(3): 54-55.
LIANG Jun, GUO Feng, GUO Hongmei. The present situation and Countermeasure of Turpan green raisin processing development [J]. Sino-Overseas Grapevine & Wine, 2007, (3):54-55.
[4]雷静, 吴斌, 梁雎. 吐鲁番无公害绿色无核白葡萄干制干关键技术[J]. 新疆农垦科技, 2011, (6): 60-61.
LEI Jing, WU Bin, LIANG Ju. The drying key technology of Turpan pollution-free green raisin [J]. Xinjiang Agricultural Science and Technology, 2011(6):60-61.
[5]雷静, 王婷, 韩琛, 等. 不同干燥方法对无核白葡萄干品质的影响[J]. 新疆农业科学, 2013, 50(2): 254-259.
LEI Jing, WANG Ting, HAN Chen, et al. The effect of different drying methonds on the quality of white seedless raisins [J]. Xinjiang Agricultural Sciences, 2013,50(2):254-259.
[6]FemeniaA , E. S. Sánchez, Simal S , et al. Effect of temperature on the cell wall composition of raisins during storage under a modified atmosphere[J]. European Food Research & Technology, 1999, 209(3-4):272-276.
[7]Pangavhane D R, Sawhney R L, Sarsavadia P N. Effect of various dipping pretreatment on drying kinetics of Thompson seedless grapes [J]. Journal of Food Engineering, 1999, 39(2):211-216.
[8]Inci T T. Modelling of heat and moisture transport during drying black grapes [J]. International Journal of Food Science & Technology, 2010, 45(6): 1146-1152.
[9]Ibrahim D, AltiNer P. Effect of pretreatment solution on drying and color characteristics of seedless grapes [J]. Food Science & Biotechnology, 2012, 21(1): 43-49.
[10]李琼, 孟伊娜, 陈恺, 等. 红枣片热风干燥动力学研究[J]. 食品工业, 2016,(3): 77-80.
LI Qiong, MENG Yina, CHEN Kai, et al. Study on the Hot-air Drying Dynamics of Red Jujube Slices [J]. Food industry, 2016,(3):77-80.
[11]杨韦杰, 唐道邦, 徐玉娟, 等. 荔枝热泵干燥特性及干燥数学模型[J]. 食品科学, 2013, 34(11): 104-108.
YANG Weijie, TANG Daobang, XU Yujuan, et al. Drying Characteristics and Mathematical Modeling for Heat Pump Drying of Litchi [J]. Food Science, 2013, 34(11):104-108.
[12]过利敏, 肖波, 孟伊娜, 等. 温度对明星杏干燥动力学及品质影响规律研究[J]. 新疆农业科学, 2018,(1): 74-81.
GUO Limin, XIAO Bo, MENG Yina, et al. Study on the Effect of Temperature on Drying Kinetics and Quality of Star Apricot by the Hot Air Drying [J]. Xinjiang Agricultural Sciences, 2018,(1):74-81.
[13]罗传伟, 彭桂兰, 邱兵涛, 等. 魔芋薄层变温热风干燥特性实验研究[J]. 食品工业科技, 2016, 37(22): 137-143.
LUO Chuanwei, PENG Guilan, QIU Bingtao, et al. Experimental study on thin layer variable temperature hot air drying of konjac [J]. Science and Technology of Food Industry, 2016,37(22):137-143.
[14]谢辉, 张雯, 张付春, 等. 三种制干方式对制干过程中无核白鸡心葡萄成干指标的影响[J]. 新疆农业科学, 2016, 53(8): 1415-1422.
XIE Hui, ZHANG Wen, ZHANG Fuchun, et al. The Influence of Three Drying Methods on Thompson seedless Grape's Drying Indexes in dry processing [J]. Xinjiang Agricultural Sciences, 2016, 53(8):1415-1422.
[15]艾力·哈斯木, 余成, 黄华, 等. 吐鲁番无核白葡萄晾房干燥预处理方法研究[J]. 食品科学, 2017, 28 (15): 108-114.
ELI Kasmu,YU Cheng, HUANG Hua, et al. Pretreatment Screening for Dryingof Seedless White Grapes in Air-Drying Shelters in Turpan [J]. Food Science, 2017, 28 (15): 108-114.
[16]谢辉, 张雯, 郭春苗, 等. 制干方式对无核白鸡心葡萄干品质的影响[J]. 果树学报, 2013, 30(5)871-877.
XIE Hui, ZHANG Wen, GUO Chunmiao, et al. Effect of different drying methods on quality of Centennial Seedless Raisin [J]. Journal of Fruit Science, 2013, 30(5)871-877.
[17]Gee M. Some flavor and color changes during low temperature dehydration of grapes [J]. Journal of Food Science, 1980, 45(1): 146-147.
[18]Wang D, Duan, C Q, Shi Y, et al. Free and Glycosidically Bound Volatile Compounds in Sun-Dried Raisins Made from Different Fragrance Intensities Grape Varieties Using a Validated HS-SPME with GC-MS Method [J]. Food Chemistry, 2017, 228:125-135.
[19]谢辉, 白世践, 张雯, 等. 2种制干方式对无核白鸡心葡萄干香气的影响[J]. 西北农业学报, 2014, 23(2): 181-186.
XIE Hui, BAI Shijian, ZHANG Wen, et al. Effect of two dried approaches on aroma of Thompson seedless raisin [J]. Acta Agriculturae Boreali-occidentalis Sinica, 2014, 23(2):181-186.
[20]Wang D, Cai J, Zhu B Q, et al. Study of free and glycosidically bound volatile compounds in air-dried raisins from three seedless grape varieties using HS-SPME with GC-MS [J]. Food Chemistry, 2015, 177: 346-353.
[21]Mohapatra D, Rao P S. A thin layer drying model of parboiled wheat [J]. Journal of Food Engineering, 2005, 66(4): 513-518.
[22]Ertekin C, Firat M Z. A comprehensive review of thin-layer drying models used in agricultural products [J]. Critical Reviews in Food Science & Nutrition, 2017, 57(4): 701-717.
[23]Xiao H W, Pang C L, Wang L H, et al. Drying kinetics and quality of Monukka seedless grapes dried in an air-impingement jet dryer [J]. Biosystems Engineering, 2010, 105(2): 233-240.
[24]Curcio S, Aversa M, Calabro V, et al. Simulation of food drying: FEM analysis and experimental validation [J]. Journal of Food Engineering, 2008, 87(4): 541-553.
[25]Li zhen D, Zhongli P, Mujumdar A S, et al. High-humidity hot air impingement blanching (HHAIB) enhances drying quality of apricots by inactivating the enzymes, reducing drying time and altering cellular structure[J]. Food Control, 2018: S0956713518304614.
[26]Rathore N S, Panwar N L. Experimental studies on hemi cylindrical walk-in type solar tunnel dryer for grape drying [J]. Applied Energy, 2010, 87(8): 2764-2767.
[27]Kostaropoulos A E, Saravacos G D. Microwave Pre-treatment for Sun-Dried Raisins [J]. Journal of Food Science, 1995, 60(2): 344-347.
[28]Grncarevic, M. Hawker, J.S. Browning of Sultana grape berries during drying [J]. Journal of Science Food Agriculture 1971, 22: 270-272.
[29]Pangavhane D R, Sawhney R L, Sarsavadia P N. Effect of various dipping pretreatment on drying kinetics of Thompson seedless grapes [J]. Journal of Food Engineering, 1999, 39(2): 211-216.

不同干燥工艺对新疆主要制干葡萄干燥特性的影响

Effects of Different Drying Techniques on Drying Characteristics of Main Raisins in Xinjiang

PDF下载

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

[1]	张超, 白云岗, 郑明, 肖军, 丁平. 极端干旱区葡萄水肥协同效应[J]. 新疆农业科学, 2023, 60(8): 1931-1939.
[2]	户金鸽, 白世践. 无核白葡萄营养系果实品质及葡萄干特性分析[J]. 新疆农业科学, 2023, 60(11): 2751-2763.
[3]	廉苇佳, 徐彦军, 艾斯坎尔·买提尼牙孜, 唐秋菊, 陈雅, 刘峰娟. 不同促干剂对无核白葡萄干燥速率及感官品质的影响[J]. 新疆农业科学, 2022, 59(5): 1277-1283.
[4]	户金鸽, 白世践, 陈光, 赵荣华, 蔡军社. 不同级别无核白葡萄果实外观与品质差异特征及分级[J]. 新疆农业科学, 2022, 59(3): 567-577.
[5]	唐仙桃, 张付春, 钟海霞, 张雯, 周晓明, 王敏, 伍新宇, 曾斌, 潘明启. 无核白与红地球葡萄落粒因子的细胞学分析[J]. 新疆农业科学, 2022, 59(12): 2997-3003.
[6]	陈雅, 雷静, 廉苇佳, 韩琛, 吴斌, 任红松. 无核白葡萄酒澄清剂的筛选与优化[J]. 新疆农业科学, 2020, 57(7): 1305-1313.
[7]	肖超男,白羽嘉,陈雪,章思博,古力尼格尔·玉散江,黄文书. 脱水方式对无核白葡萄酚类代谢及品质的影响[J]. 新疆农业科学, 2018, 55(4): 647-654.
[8]	谢辉, 张雯, 王敏, 韩守安, 钟海霞, 曹雨欣, 潘明启, 陆胜祖. 不同干燥方法对无核白鸡心葡萄干色泽及次生代谢物质变化的影响[J]. 新疆农业科学, 2018, 55(12): 2166-2174.
[9]	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.
[10]	朱文慧;车凤斌;郑素慧;王欢;潘俨;张婷;于会青. 不同贮藏条件对无核白葡萄干贮期功能性成分的影响[J]. , 2016, 53(8): 1429-1435.
[11]	贾杨;廖康;骆强伟;孙锋;马微;牛莹莹;江振斌. 无核白葡萄不同栽培架式叶幕微气候及产量品质差异分析[J]. , 2016, 53(7): 1210-1216.
[12]	朱文??车凤斌;郑素慧;王欢;潘俨;张婷;于会青. 不同贮藏条件对无核白葡萄干贮期香气成分的影响[J]. , 2016, 53(7): 1188-1198.
[13]	朱文慧;车凤斌;郑素慧;潘俨;于会青. 无核白葡萄干在不同温度贮藏中品质和生理的变化[J]. , 2015, 52(6): 1050-1055.
[14]	郑素慧;车凤斌;朱文慧;潘俨;张婷;于会青. 水分含量对无核白葡萄干贮期品质及生理变化的影响[J]. , 2015, 52(10): 1808-1813.
[15]	吴忠红;马晓芬;张婷;周斌;车凤斌;张辉;吴斌. 二氧化硫保鲜纸对无核白葡萄实采后品质的影响[J]. , 2014, 51(8): 1512-1518.