The Key Technology And Mechanism Research Of Processing Of Pickled Radish Products

In this study, The hot air drying and vacuum drying characteristics of green radish were studied. Suitable mathematical model that described the drying of green radish were established.The anti-browning process of curing white radish during storage was studied.The optimum condition was selected through Response surface methodology. Finally, The osmosis and fermentation process of the ivory white radish pickle were studied, the main results were as follows:1. The hot air drying characteristics of green radish were studied in terms of different temperatures. Three commonly used thin-layer drying mathematical models were selected and used to fit the experimental data using non-linear regression analysis for establishing a suitable mathematical model that described the drying of green radish. The results showed that the optimum hot air drying temperature had a significant effect on moisture content and Chlorophyll retention of green radish and the drying rate increased with drying air ternperature. The optimum hot air drying temperature of green radish was 60℃. The performance of different drying models was investigated by comparing their coefficients(R2),the Page model was the most suitable model for describing the drying curve of green radish.The model equations was MR=exp[-exp(2.865-0.2001T+0.001535T2)t1.0536. Therefore, the model could be exactly described and predicted the moisture dynamics of green radish during hot air drying process.2.The vacuum drying characteristics of green radish were studied in terms of differents temperatures,differents vacuum degree. Three commonly used thin-layer drying mathematical models were selected and used to fit the experimental data using non—linear regression analysis for establishing a suitable mathematical model that describes the drying of green radish.The results indicated that the green radish drying involved two periods,acceleration phase and deceleration phase,without a constant-rate phase; The performance of different drying models was investigated by comparing their coeficients(R2),the Page model was the most suitable model for describing the drying curve of green radish.The effect of temperature and vacuum degree on the rate constant and coefficient of the Page model was also explored.Therefore,,The model could exactly describe and predict the moisture dynamics of green radish during vacuunm drying process.3.Polyphenol oxidase of Ivory white radish has a high activity, therefore ivory white radish are prone to Browning that affecting the product appearance and flavor in the process of processing and storage. In order to prevent Browning, Through the single-factor experiments,three factors were selected,which were scalding Vc, citric acid and EDTA-2Na. Furthermore, Vc, citric acid and EDTA-2Na were optimized for whiteness and sensory evaluationvalue of curing white radish as a response value of the above parameters by response surface methodology(RSM)。The results indicated that the optimum condition was that Vc was0.39%, citric acid was 0.31%,EDTA-2Na was 0.015%.Under the optimal conditions,the actual value was close to the calculated value。4. The change of lactic acid content and p H in fermentation process of Ivory white radish are studied under different conditions of sugar concentration 、 different salt concentration and different ratio of liquor to material.The optimum mathematical models of lactic acid were optimized through Richard, Logistic and Dose Resp.under different condition.The model could be exactly described lactic acid dynamic characteristics of Ivory white radish during fermentation process.The study can be used to control the pickle fermentation end and to develop the favor quality of pickled ivory white radish.The penetration and diffusion rule of sugar and salt during fermentation process were studied under different conditions of sugar concentration and different salt concentration.The built dynamic equation can describe the change of salt ratio and sugar ration of ivory white radish.In a word,the key further processing technologies of radish are discussed theoretically and practically in this paper.It will improve the producers’ ability to use modern methods and benefit both the economy and the society.