中国食品学报2017，Vol.17Issue(8)：64-73,10.DOI:10.16429/j.1009-7848.2017.08.009
柑橘皮中短波红外干燥特性和品质研究
Studies on the Drying Characteristics and Qualities of Citrus Peels by Medium-and Short-Wave Infrared Drying
摘要
Abstract
To explore the novel drying methods for chen pi,this paper mainly researched drying characteristics and qualities of citrus peels under different temperatures (60,70,80,90℃) and powers (625,1 350,2 025 W) in the process of medium-and short-wave infrared drying.Results showed that drying temperatures had more significant effect on drying characteristics of citrus peels than powers.Falling-rate stage was the main drying period of medium-and short-wave infrared drying of citrus peels.And Page model was established as the best fitting model of citrus peels.The ranges of Deff under different drying temperatures and powers were 6.5496×10-10～1.3827×10-9 m2/s and 8.7328×10-10～9.4605×10-10 m2/s,respectively,and Deff increased with the raised drying temperatures and powers.The multiple linear regression analysis was used to solve the equation between moisture effective diffusion coefficients and drying parameters.According to the Arrhenius formula to calculate the activation energy was 23.5622 kJ/mol.Citrus peels had the best physico-chemical qualities when dried at 70 ℃ and 1 350 W.The total phenolic contents were elevated with the raised temperatures and powers,and the total flavonoids content increased with the increasing powers,and increased then decreased as the increase of temperatures.The paper provided a reference for the drying of citrus peels in optimization of technological parameters,and a theoretical basis for new drying technologies of chen pi.关键词
柑橘皮/中短波红外干燥/干燥特性/品质Key words
citrus peels/medium-and short-wave infrared drying/drying characteristics/qualities引用本文复制引用
徐明月,郑金铠,毕金峰,钟耀广..柑橘皮中短波红外干燥特性和品质研究[J].中国食品学报,2017,17(8):64-73,10.基金项目
国家自然科学基金-青年基金项目(31401581) （31401581）
