| Cantaloupe slices are one of the characteristic dried fruits in Xinjiang province.Far infrared drying technology can improve the drying rate of cantaloupe slices,and the study on its drying characteristics is helpful to optimize the drying process parameters and improve the quality of dried fruits.However,there are few studies on the far infrared drying characteristics of cantaloupe slices and the processing parameters are unknown.In this paper,the thin-layer drying test method was used to study the drying rate and the quality optimization and control of dried fruit in the far-infrared drying process of cantaloupe slices.The specific research results are as follows:(1)Origin8.0 data software was used to analyze the far-infrared drying dynamic characteristics of cantaloup slices: when the drying temperature was within the range of 55℃ to 75℃,the drying rate of cantaloup slices accelerated with the increase of drying temperature,and the drying time when the cantaloup slices reached the equilibrium was shorter.When the slice thickness is within the range of 3mm to 7mm,the drying rate slows down with the increase of the slice thickness,and the drying time becomes longer when the slice thickness reaches the equilibrium.When the loading capacity is within the range of50 g to 250 g,the drying rate slows down with the increase of the loading capacity,and the drying time when the cantaloupe slices reach the balance is longer.The effective water diffusion coefficient of far-infrared dried cantaloupe slices with different drying temperature,slice thickness and loading capacity was calculated by using fick’s second law,and it was concluded that the effective water diffusion rate of cantaloupe slices could be greatly increased by increasing drying temperature,decreasing slice thickness and reducing load.The Arrhenius formula was used to calculate the activation energy of far-infrared dried cantaloupe slices at 28.69 KJ/mol.(2)The mathematical model of far-infrared drying of cantaloupe slices was established: the mathematical model of far-infrared drying of cantaloupe slices was studied in combination with the commonly used five kinds of thin-layer drying mathematical models,and the Page equation was found to have the highest degree of fitting among the five commonly used model equations,which can better describe the drying process of far-infrared drying of cantaloupe slices.(3)To explore the influence of different drying parameters on the hami melon slice drying quality rule:the drying temperature within the scope of 55℃ to 75℃,with the constant improvement of the drying temperature,hami melon slices of the reducing sugar content and VC content showed a trend of gradual reduction,recovery rate showed a trend of first increases and then water,sensory quality score showed a trend of decrease gradually,showed a trend of gradual increase in the color difference value;When the slice thickness is within the range of 3mm to 7mm,with the increasing slice thickness,the content of reducing sugar and VC in hami melon slices first increases and then decreases,the rehydration rate gradually decreases,the sensory quality score first increases and then decreases,and the color difference first increases and then decreases.When the loading capacity is within the range of 50 g to 250 g,with the increasing loading capacity,the content of reducing sugar and VC in cantaloupe slices first increases and then decreases,the rehydration rate first increases and then decreases,the sensory quality score first increases and then decreases,and the color difference first increases and then decreases.(4)Process optimization of far-infrared dried cantaloupe slices: the regression equation of reducing sugar content,VC content,rehydration rate and color difference of far-infrared dried cantaloupe slices wasdetermined by using the Design-Expert10.0 data analysis software,and the optimal process parameters were obtained as follows: drying temperature 60℃,slice thickness 4mm and loading capacity 170 g. |
PDF Full Text Request