Study on the heat pump technology of Shuanghua-Plum preserved
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摘要: 以双华李渗糖凉果果胚为原料,采用热泵干燥技术对其进行干燥研究,以干燥速率及产品的水分含量、色泽及质构为指标,研究热泵干燥的工艺参数,并与传统的自然干燥、热风干燥技术进行对比。结果表明:采用热泵干燥技术进行干燥时,干燥温度对干燥速率影响最大,相对湿度次之,最后为平铺密度,而以上工艺参数对凉果的质构及色泽方面影响均显著。热泵最佳干燥工艺条件为:干燥温度49℃、相对湿度30%、平铺密度0.75 g/cm2;在此条件下,干燥至水分含量为23.89%耗时仅为8 h,而且产品保持良好的外观、色泽及质构。与自然干燥、热风干燥技术相比,热泵干燥技术耗时分别缩短了66.67%、30.43%;且采用这两种方法所制得干制品的硬度、弹性和咀嚼性方面均次于热泵干燥的,产品褐变严重,色泽较差。因此,与传统干燥技术相比,热泵干燥的耗时短,产品品质佳,是一种较为理想的凉果干燥技术。Abstract: In this paper, the technological parameters of heat pump drying for sugar preserved Shuanghua Plum 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 showed that drying temperature had the greatest influence on the drying rate of heat pump drying, followed by relative humidity and tile density respectively, while all these parameters affected the texture and color of the products significantly. The optimal parameters of the heat pump drying technology were as follows: drying temperature49 ℃, relative humidity 30%, tile density 0.75 g/cm2. Under these conditions, the time for drying the products to moisture content of 23.89% was only 8 h, and the products exhibited favorable appearance, color and texture.Comparing with the traditional natural drying technology and hot air drying technology, the time was reduced by 66.67% and 30.43% for the processing of heat pump drying technology.Besides, the resulted products were inferior to the heat pump drying products in hardness, elasticity and chewiness with serious browning and poor color.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.
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Keywords:
- Shuanghua-Plum /
- heat pump /
- drying traditional sun /
- hot air drying
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