The Research Of San Fuji Apple’s Hot-air Drying Kinetics Mechanism And Sensory Quality Variation

San Fuji apple originate in Japanese Iwate Prefecture, because of its salubrious taste, Rich nutrition, deeply loved by consumers; meanwhile, San Fuji apple has good processing quality, were widely used in dried products processing in recent years. China is the world’s largest apple production country, but the annual apple processing conversion less than10%, which is very important reason that China’s apple to fresh apple varieties is given priority to, not for processing. Therefore, we need to introduce foreign good varieties to promote apple products processing industry development.In our country, the apple products processing enterprise mostly is small and medium-sized, heated-air drying as a traditional drying method, because the equipment is simple, the cost is low, was widely application. This research use hot air drying to Japanese San Fuji apple for drying process and storage of research, analysis of the San Fuji apple hot air drying dynamics mechanism as well as the process and store process sensory quality change rule, provide theoretical foundation for the future of China’s San Fuji apple introduced and dry products processing.The test results are as follows:1, In the study of San Fuji apple hot air dynamics mechanism, drying the San Fuji apple, analysis of moisture content with time changing rules and apple piece in drying of the internal temperature changes. The results show that:when the drying temperature is80℃, the time is the shortest2.25h; Apple piece of interior temperature to drying temperature time for1h. The Page equation and wireless slab model of the drying speed were constant speed dry period and reducing speed mathematical modeling period, to80℃and the mathematical calculation and determination value of comparison, accuracy R2=0.998, the constant speed dry period and falling rate drying period of the dry coefficient k1and k2triassic-paleogenel/T graphic analysis, constant speed dry period dry coefficient and temperature have linear relationship, using the Arrhenius calculate the San Fuji apple activation energy is15kj/mol.2, In the San Fuji apple sensory quality variation change test, studies the surface area, blanching temperature, blanching time, hot air drying temperature, Target moisture content, wind speed in the dry period for sense quality change; Take Polyphenol content, polyphenol oxidase activity and the apparent color parameter values as the evaluation criteria. With the Target moisture content, blanching temperature, blanching time, hot air drying temperature as the condition, for orthogonal analysis, and the results show that blanching temperature100℃, drying temperature of70℃, moisture content20(%d.b), Polyphenol content is the largest, Enzymatic Browning minimal impact on the sensory quality variation.3, Then use the above conditions of apple slice for storage test, in different temperature and relative humidity conditions, analyzed the sensory quality, and the results show that:when the relative humidity is55.9%, temperature is15℃, the senses change smallest.