食品与机械2017，Vol.33Issue(10)：135-139,5.DOI:10.13652/j.issn.1003-5788.2017.10.001
热泵干燥工艺对佛手凉果色泽及质构的影响
Effect of the heat pump drying technology on the color and texture of preserved bergamot
摘要
Abstract
The technological parameters of heat pump drying for sugar preserved Bergamot were evaluated by testing drying rate and the moisture content,color and texture of the products compared with the traditional natural drying and hot air-drying technology.Results:It showed that drying temperature had the greatest influence on the drying rate of heat pump drying,followed by relative humidity and tile density respectively.The optimal parameters of the heat pump drying technology were as follows:drying temperature 49℃,relative humidity 40％,tile density 0.75 g/cm2.Under these conditions,the time for drying the products to moisture content of 25.41％ was only 6 h,and the products exhibited favorable appearance,color and texture.Comparing to the traditional natural drying and hot air drying technology,the drying time was reduced by 72.73％ and 40.00％ respectively.Compared with the traditional drying technology,heat pump drying was an ideal drying technology for preserved fruits due to its shorted drying time and resulting products with good quality.关键词
佛手/凉果/热泵干燥/自然干燥/热风干燥Key words
bergamot-plum/preserved fruits/heat pump drying/natural drying/hot air drying引用本文复制引用
周爱梅,王爽,刘欣,钟青萍,柳春红,黄凯信,陈汉民,曹庸..热泵干燥工艺对佛手凉果色泽及质构的影响[J].食品与机械,2017,33(10):135-139,5.基金项目
广东省“扬帆计划”引进创新创业团队项目(编号:2016YT03S056) （编号:2016YT03S056）
广东省省部产学研结合项目(编号:2013B090600003) （编号:2013B090600003）
