Experimental Research of the Hot Drying Process of Brassica rapa L.

doi:10.6048/j.issn.1001-4330.2019.10.012

Abstract

Abstract: 【Objective】 To study the effects of different drying processes on the drying duration, color, sensory evaluation and energy consumption of Brassica rapa L. in the hope of providing theoretical and experimental basis for the traditional drying process. 【Method】 In this study, three factors and three levels of orthogonal experiments were designed according to three important factors: the temperature of drying, the thickness of slicing and different methods of pretreatment. 【Result】 The results showed that increasing the temperature of drying,decreasing slice thickness, decreasing the thickness of slicing and pretreatment of hot scalding could significantly shorten the drying time required by Brassica rapa L.. Reducing temperature, pretreatment of sodium chloride treatment could better protect the original color. The sensory score after pretreatment with sodium chloride solution by reducing temperature and slice thickness was higher. The higher temperature, the higher energy consumption per unit time. 【Conclusion】 Through comprehensive analysis, the optimum drying process of Brassica rapa L. in hot air drying was obtained: the temperature was 55℃, the thickness was 3 millimeter, and sodium chloride was used as the pre-treatment method.

Key words: Brassica rapa L.; hot air drying; temperature; thickness; pretreatment

摘要： 【目的】研究不同干燥工艺对恰玛古干燥持续时间、色泽、感官评价及能耗的影响,为恰玛古较优的干燥工艺提供依据。【方法】根据干燥温度、切片厚度和不同预处理方式3个重要的因素,设计三因素三水平的正交试验。【结果】提高干燥温度、降低切片厚度以及热烫的前期处理,能够明显缩短恰玛古干燥的持续时间;降低温度、氯化钠溶液浸泡的前期预处理能较好地保护原有的色泽;降低温度、降低切片厚度以及氯化钠溶液浸泡的前期预处理之后的感官评分较高;温度越高,单位时间内的能耗越高。【结论】恰玛古热风干燥较优的干燥工艺为:温度55℃,切片厚度3 mm,前期预处理的方式为氯化钠处理。

关键词: 恰玛古, 热风干燥, 温度, 厚度, 预处理

CLC Number:

:S609

XU Geng, WANG Qing-hui, MA Yue-hong,GUO Hui, YANG Zhong-qiang, XIE Zhi-xuan. Experimental Research of the Hot Drying Process of Brassica rapa L.[J]. Xinjiang Agricultural Sciences, 2019, 56(10): 1869-1878.

徐庚, 王庆惠, 马月虹, 郭辉, 杨忠强, 谢知轩. 不同干燥工艺对恰玛古制干特性的影响[J]. 新疆农业科学, 2019, 56(10): 1869-1878.

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