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

摘要： 【目的】研究太阳能干制蔬菜的最适时间及对制品品质的影响。【方法】以新鲜的花菜、豇豆、辣椒及萝卜为原料,在太阳能干燥装置中进行干制,对干制过程中干燥室温度、湿度,以及原料水分、水活、色差等变化进行测定,并确定四种蔬菜的最佳复水时间。【结果】太阳能干燥装置干燥室温度显著高于环境温度,干燥室湿度前期较高、后期降低。花菜、辣椒和萝卜的最适干燥时间为96 h,豇豆为72 h,水分含量均在10%左右、水分活度在0.45以下。色差值较新鲜原料L^*值下降、a^*值上升 、 b^*值下降,萝卜b^*值升高。花菜和辣椒在10 min内,即可完成复水,豇豆和萝卜20 min可完成复水。【结论】太阳能干燥装置可以有效地对花菜、豇豆、辣椒及萝卜进行干燥;蔬菜种类不同,干制时间、色差值变化及复水时间存在一定的差异。

关键词: 干制蔬菜, 太阳能, 干燥装置, 干制时间, 品质