Effects of temperature on color and drying characteristics of green raisins

doi:10.6048/j.issn.1001-4330.2024.02.010

Xinjiang Agricultural Sciences ›› 2024, Vol. 61 ›› Issue (2): 345-354.DOI: 10.6048/j.issn.1001-4330.2024.02.010

• Horticultural Special Local Products· Soil Fertilizer·Plant Protection • Previous Articles Next Articles

Effects of temperature on color and drying characteristics of green raisins

MA Yunlong¹^,²(), XIE Hui², ZHANG Wen², ZHU Xuehui²^,³, WANG Yanmeng²^,³, MAI Sile²^,³, ZHANG Jiaxi¹()

1. College of Mechanical and Electrical Engineering, Xinjiang Agricultural University, Urumqi 830052, China
2. Scientific Observing and Experimental Station of Pomology(Xinjiang), Ministry of Agriculture and Rural Affairs /The State Key Laboratory of Genetic Improvement and Germplasm Innovation of Crop Resistance in Arid Desert Regions(Preparation)/Key Laboratory of Genome Research and Genetic Improvement of Xinjiang Characteristic Fruits and Vegetables/ Institute of Horticultural Crops, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China
3. College of Horticulture, Xinjiang Agricultural University, Urumqi 830052, China

Received:2023-06-18 Online:2024-02-20 Published:2024-03-19
Correspondence author: ZHANG Jiaxi(1973-), male, associate professor, research field:design and experimental study of agricultural and animal husbandry machinery, (E-mail)563810112@qq.com
Supported by:
Talent Project(Autonomous Region Youth Top Talent Project, Research and Demonstration of Key Technologies of Xinjiang Characteristic Dried Fruit Tree Industry(2022TSYCCX0068);Study on the key techniques of improving quality of raisins and extracting bioactive sub stances from grape(2022B02045-3);National Natural Science Foundation of China(31960577);The Preliminary Study Special Program of Key Project of Xinjiang Academy of Agricultural Science(xjkcpy-2020001);Modern agriculture industry technology system special fund(CARS-29-ZP-08);The Second New Engineering Research and practice project of the Ministry of Education"The exploration and practice of improving the quality of agricultural engineering talents under the new engineering education system"(E-SPNL20202326,Local University Group)

温度对绿色葡萄干色泽及干燥特性的影响

马云龙¹^,²(), 谢辉², 张雯², 朱学慧²^,³, 王艳蒙²^,³, 麦斯乐²^,³, 张佳喜¹()

1.新疆农业大学机电工程学院,乌鲁木齐 830052
2.新疆农业科学院园艺作物研究所/农业农村部新疆地区果树科学观测试验站/省部共建干旱荒漠区作物抗逆遗传改良与种质创新国家重点实验室/新疆特色果蔬基因组研究与遗传改良重点实验室,乌鲁木齐 830091
3.新疆农业大学园艺学院,乌鲁木齐 830052

通讯作者: 张佳喜(1973-),男,研究员,研究方向为农牧业机械,(E-mail)563810112@qq.com
作者简介:马云龙(1996-),男,硕士研究生,研究方向为果蔬干燥,(E-mail)1286001135@qq.com
基金资助:
新疆维吾尔自治区天山英才青年拔尖人才项目“新疆特色制干果树产业关键技术研究与示范”(2022TSYCCX0068);葡萄干提质增效与葡萄生物活性物质高效提取关键技术研究(2022B02045-3);国家自然科学基金项目(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);教育部第二批新工科研究与实践项目“新工科教育体系下农业工程类专业人才培养质量提升路径探索与实践”(E-SPNL20202326,地方高校组)

Abstract

Abstract:

【Objective】 The effects of hot air drying on the color and luster indexes and moisture diffusion coefficient of raisins under different temperature conditions were studied, which provided theoretical and technical support for the industrial production and processing of green raisins.【Methods】 Different temperatures(30, 32.5, 35, 37.5 and 40℃)were used to dry seedless white grapes, and the effects of temperature on grape color change, moisture diffusion coefficient and raisin quality were analyzed, and the drying kinetic model was fitted.【Results】 When the drying temperature was 35°C, the ratio of green raisins reached 64%, the difference between color and raw materials was the smallest, the color difference ΔE was only 6.99, and the color indexes of C, h₀, L, a, b and so on were 18.23, 1.4, 14.57, 2.99 and 17.95, respectively.Chlorophyll, chlorophyll a, chlorophyll b, carotenoids and total phenols were 0.56, 0.19, 0.36, 0.32 and 0.18 mg/g, respectively.35℃ is more suitable for green raisin processing.The most consistent model for grape drying, with the largest coefficient of determination R², the sum of squared errors and the mean of SSE and root mean square error Rmse the smallest, respectively, 0.998,1, 0.005,4, and 0.007,7.The most suitable effective water diffusion coefficient of green raisins is 5.334,8×10^-9.【Conclusion】 The effective water diffusion coefficients of 30, 32.5, 37.5 and 40℃ were 114.13%, 110.58%, 95.17% and 76.58%, respectively, and the Logarithmic model could effectively illustrate the variation of grape fruit moisture under the hot air drying process.

Key words: white kernelless grapes; temperature; green raisins; hot air drying; kinetic model; effective moisture diffusion coefficient

摘要：

【目的】研究不同温度条件下热风干燥对葡萄干色泽相关指标、水分扩散系数的影响,为绿色葡萄干的工业化生产加工提供理论和技术支撑。【方法】采用不同温度(30、32.5、35、37.5和40℃)对无核白葡萄进行干燥,分析温度对葡萄色泽、水分扩散系数及制干品质的影响,拟合干燥动力学模型。【结果】干燥温度为35℃时绿色葡萄干比率最高达到64%,色泽与原料的差异最小,色差ΔE仅为6.99,C、h₀、L、a、b等色泽指标分别为18.23、1.4、14.57、2.99、17.95。叶绿素、叶绿素a、叶绿素b、类胡萝卜素、总酚含量分别为0.56、0.19、0.36、0.32、0.18 mg/g。35℃更适宜绿色葡萄干加工。最符合葡萄干燥的模型,决定系数 R²值最大,误差平方和、SSE和均方根误差RMSE均值最小,分别为 0.998 1、0.005 4和 0.007 7。绿色葡萄干最适宜的有效水分扩散系数为5.334 8×10^-9。【结论】热风干燥温度为35℃时最有利于无核白绿色葡萄制干,35℃时有效水分扩散系数分别为30、32.5、37.5和40℃的114.13%、110.58%、95.17%和76.58%,Logarithmic 模型可以有效的描述热风干燥工艺条件下葡萄果实水分的变化规律。

关键词: 无核白葡萄, 温度, 绿色葡萄干, 热风干燥, 动力学模型, 有效水分扩散系数

CLC Number:

S663.1

MA Yunlong, XIE Hui, ZHANG Wen, ZHU Xuehui, WANG Yanmeng, MAI Sile, ZHANG Jiaxi. Effects of temperature on color and drying characteristics of green raisins[J]. Xinjiang Agricultural Sciences, 2024, 61(2): 345-354.

马云龙, 谢辉, 张雯, 朱学慧, 王艳蒙, 麦斯乐, 张佳喜. 温度对绿色葡萄干色泽及干燥特性的影响[J]. 新疆农业科学, 2024, 61(2): 345-354.

Figures/Tables 12

References 26

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序号No.	模型名称Model name	模型公式Model equation
1	Weibull	MR=exp(-(t/b)a)
2	Henderson and pabis	MR=aexp(-kt)
3	Logarithmic model	MR=aexp(-kt)+c
4	Midilli et al.	MR=aexp(-ktn)+bt
5	Modified enderson and pabis	MR=aexp(-kt)+bexp(-gt)+cexp(+ht)
6	Newton(single-term exponential)	MR=exp(-kt)
7	Page	MR=exp(-ktn)
8	Two-term Logarithmic model	MR=aexp(-k₀t)+bexp(-k₁t)
9	Verma et al.	MR=aexp(-kt)+(1-a)exp(-gt)
10	Wang and singh	MR=1+at+bt²

序号No.	模型名称Model name	模型公式Model equation
1	Weibull	MR=exp(-(t/b)a)
2	Henderson and pabis	MR=aexp(-kt)
3	Logarithmic model	MR=aexp(-kt)+c
4	Midilli et al.	MR=aexp(-ktn)+bt
5	Modified enderson and pabis	MR=aexp(-kt)+bexp(-gt)+cexp(+ht)
6	Newton(single-term exponential)	MR=exp(-kt)
7	Page	MR=exp(-ktn)
8	Two-term Logarithmic model	MR=aexp(-k₀t)+bexp(-k₁t)
9	Verma et al.	MR=aexp(-kt)+(1-a)exp(-gt)
10	Wang and singh	MR=1+at+bt²

温度 Temperature (℃)	L	a	b	ΔE	C	h₀	绿品率 Green rate (%)
30	5.77±4.81^c	5.82±1.13^a	10.47±4.73^c	16.80±5.11^a	12.15±4.39^c	1.01±0.17^b	0.41±0.03^c
32.5	9.38±4.27^b	3.15±4.38^a	16.50±2.52^b	11.92±3.92^b	17.26±3.16^b	0.99±0.64^b	0.43±0.04^c
35	14.56±3.25^a	2.98±1.06^a	17.94±2.37^b	6.99±2.72^c	18.23±2.31^b	1.40±0.07^a	0.64±0.02^a
37.5	11.41±2.8^b	3.96±1.76^a	20.56±3.07^a	11.05±1.53^b	21.04±2.82^a	1.37±0.10^a	0.54±0.03^b
40	10.68±4.64^b	5.00±6.45^a	16.04±4.43^b	13.22±3.5^b	17.69±5.42^b	0.87±0.58^b	0.46±0.01^c

温度 Temperature (℃)	L	a	b	ΔE	C	h₀	绿品率 Green rate (%)
30	5.77±4.81^c	5.82±1.13^a	10.47±4.73^c	16.80±5.11^a	12.15±4.39^c	1.01±0.17^b	0.41±0.03^c
32.5	9.38±4.27^b	3.15±4.38^a	16.50±2.52^b	11.92±3.92^b	17.26±3.16^b	0.99±0.64^b	0.43±0.04^c
35	14.56±3.25^a	2.98±1.06^a	17.94±2.37^b	6.99±2.72^c	18.23±2.31^b	1.40±0.07^a	0.64±0.02^a
37.5	11.41±2.8^b	3.96±1.76^a	20.56±3.07^a	11.05±1.53^b	21.04±2.82^a	1.37±0.10^a	0.54±0.03^b
40	10.68±4.64^b	5.00±6.45^a	16.04±4.43^b	13.22±3.5^b	17.69±5.42^b	0.87±0.58^b	0.46±0.01^c

温度 Temperature (℃)	叶绿素 Chlorophyll	叶绿素a Chlorophyll a	叶绿素b Chlorophyll b	类胡萝卜素 Carotenoid	总酚 Total phenols
30	0.37±0.01^d	0.13±0.01^d	0.23±0.01^d	0.70±0.04^c	0.30±0.07^a
32.5	0.42±0.01^c	0.15±0.01^c	0.27±0.01^c	0.81±0.03^b	0.25±0.13^b
35	0.55±0.03^a	0.19±0.01^a	0.36±0.02^a	0.94±0.02^a	0.15±0.12^d
37.5	0.47±0.01^b	0.17±0.01^b	0.30±0.01^b	0.72±0.01^c	0.19±0.07^c
40	0.39±0.01^d	0.14±0.01^d	0.25±0.01^d	0.64±0.01^d	0.20±0.03^c

Effects of temperature on color and drying characteristics of green raisins

温度对绿色葡萄干色泽及干燥特性的影响

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References 26

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Metrics

编号 No.	模型名称 Name of model	常数 Constant	干燥温度 Drying conditions(℃)
编号 No.	模型名称 Name of model	常数 Constant	30	32.5	35	37.5	40
1	Weibull	a	0.022 57	0.024 74	0.024 57	0.046 95	0.039 18
		b	2.009 3	2.075 15	1.901 73	2.974 5	1.827 79
2	Henderson and pabis	a	1.097 12	1.095 35	1.109 92	1.078 42	1.039 05
		k	0.012 33	0.013 07	0.014 34	0.017 03	0.022 25
3	Logarithmic model	a	1.357 4	1.334	1.362 69	1.198 53	1.089 04
		k	0.006 93	0.007 6	0.008 2	0.012 09	0.017 99
		c	-0.330 68	-0.305 37	-0.321 54	-0.166 53	-0.083 12
4	Midilli et al.	a	1.026 72	1.449 3	1.041 14	1.433 48	1.009 93
		k	2.722 0	0.032 05	-0.504 1	0.507 8	0.003 2
		n	-5.738 15	-5.716 08	-5.721 61	-5.592 83	0.032 05
		b	0.001 71	0.001 54	0.001 97	0.001 83	-4.570 2E-4
5	Modified enderson and pabis	a	0.365 72	0.365 12	0.369 98	0.359 47	0.595 32
		k	0.012 33	0.013 07	0.014 34	0.017 03	0.087 43
		b	0.365 72	0.365 12	0.369 98	0.359 47	22.164 49
		g	0.012 33	0.013 07	0.014 34	0.017 03	0.039 35
		c	0.365 72	0.365 12	0.369 98	0.359 47	-21.762 84
		h	0.012 33	0.013 07	0.014 34	0.017 03	0.041 42
6	Newton	k	0.011 23	0.011 92	0.012 92	0.015 78	0.021 44
7	Page	k	-0.105 99	-0.109 21	-0.113 68	-0.125 64	0.0188 5
		n	-0.105 99	-0.109 21	-0.113 68	-0.125 64	1.137 07
8	Two-term Logarithmic model	a	0.548 56	0.547 69	0.554 95	0.539 2	-18.800 28
		K0	0.012 33	0.013 07	0.014 34	0.017 03	0.035 68
		b	0.548 56	0.547 69	0.554 95	0.539 2	19.773 3
		K1	0.012 33	0.013 07	0.014 34	1.017 03	0.034 56
9	Verma et al.	a	1.118 35	1.117 63	1.138 21	1.103 26	55.232 05
		k	0.012 57	0.013 34	0.014 7	0.017 43	0.033 94
		g	15.304 4	15.714 88	15.856 79	16.038 18	0.034 28
10	Wang and singh	a	-0.008 1	-0.008 67	-0.009 32	-0.011 82	-0.015 47
		b	1.58878E-5	1.84101E-5	2.09099E-5	3.61915E-5	6.1261E-5

编号 No.	模型名称 Name of model	SSE	R²	RMSE
1	Weibull	0.153 1	0.963 9	0.003 43
2	Henderson and pabis	0.107 3	0.974 6	0.002 403
3	Logarithmic model	0.007 7	0.998 1	0.000 535 626
4	Midilli et al.	0.055 4	0.979 6	0.035 4
5	Modified enderson and pabis	0.093 76	0.975 8	0.002 298 666
6	Newton(single-term exponential)	0.153 1	0.964 67	0.005 619 8
7	Page	0.153 06	0.963 86	0.003 682 6
8	Two-term Logarithmic model	0.094 8	0.976 66	0.002 224 8
9	Verma et al.	0.085 918	0.978 864	0.001 958 4
10	Wang and singh	0.010 839 6	0.997 265 3	0.001 276 6

模型参数 Parameters models	Logarithmic model	Wang and singh
Ranges of SSE	0.003 7-0.013 3	0.002 21-0.020 9
Mean value of SSE	0.005 4	0.012 7
Ranges of R²	0.999 3-0.996 9	0.993 2-0.999 3
Mean value R²	0.998 1	0.997 3
Ranges of RMSE	0.001 8-0.008 1	0.005 8-0.019 2
Mean value RMSE	0.007 7	0.010 8

	干燥温度 Drying temperature(℃)	线性拟合方程 Linear fitting equation	R²	Deff×10^-9 (m²/s)
干燥温度 Drying temperature	30	Y =-0.076 7X + 0.613 9	R²= 0.837 2	4.671 0
	32.5	Y =-0.079 2X +0.466 2	R²= 0.913 1	4.823 3
	35	Y =-0.087 6X + 0.614 5	R²= 0.850 5	5.334 8
	37.5	Y =-0.092 1X + 0.288 8	R²= 0.962 5	5.608 8
	40	Y =-0.114 4X + 0.415 5	R²= 0.957 9	6.966 9

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