黄秋葵热风与远红外干燥特性、动力学及品质的比较

麦馨允1; 2; 3; 牛俊乐1; 胡秦佳宝1; 2; 3; 黄斌1; 2; 3; 刘彩华1; 2; 3*; 周奕豪1; 鞠明哲1

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DOI:10.12161/j.issn.1005-6521.2023.22.012

食品研究与开发:2023,44(22):80-86

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黄秋葵热风与远红外干燥特性、动力学及品质的比较

麦馨允1，2，3，牛俊乐1，胡秦佳宝1，2，3，黄斌1，2，3，刘彩华1，2，3*，周奕豪1，鞠明哲1^1,2,3

(1.百色学院农业与食品工程学院，广西百色 533000;2.百色学院亚热带特色农业产业学院，广西百色 533000;3.百色学院广西芒果生物学重点实验室，广西百色 533000)

Comparison on Characteristics，Kinetics and Quality of Abelmoschus moschatus L.Medic.in Hot Air Drying and Far-infrared Drying

MAI Xinyun1，2，3，NIU Junle1，HU Qinjiabao1，2，3，HUANG Bin1，2，3，LIU Caihua1,2，3*，ZHOU Yihao1，JU Mingzhe1^1,2,3

(1.College of Agriculture and Food Engineering，Baise University，Baise 533000，Guangxi，China;2.Industrial College of Subtropical Characteristic Agriculture，Baise University，Baise 533000，Guangxi，China;3.Guangxi Key Laboratory of Biology for Mango，Baise University，Baise 533000，Guangxi，China)

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投稿时间：2022-08-20

中文摘要: 为获得黄秋葵干燥工艺条件，选取不同干燥方式、干燥温度对黄秋葵进行干燥，研究不同干燥工艺条件对干燥特性、动力学和品质的影响。结果表明：热风干燥速率受干基含水率的影响大，远红外干燥速率受干基含水率的影响小。Midilli 模型能准确描述黄秋葵热风和远红外干燥过程。在相同温度下，热风干燥的有效水分扩散系数比远红外干燥的大0.52～1.10 倍，热风干燥所需活化能比远红外干燥所需活化能低5 481.76 J/mol。干制品的VC 降解、复水比和硬度受温度和时间累积效应的影响。以干燥特性、动力学和干制品品质为指标，基于主成分分析获得黄秋葵干燥条件，热风温度70 ℃，干燥时间为300min，有效水分扩散系数为1.36×10-9m2/s，所得干制品VC 含量7.71mg/100g、复水比6.03、硬度3.25 N。

中文关键词: 黄秋葵热风干燥远红外干燥干燥特性动力学

Abstract:Abelmoschus moschatus L.Medic.was dried with different methods and at different temperatures.The effects of different drying conditions on the drying characteristics，kinetics，and quality of A.moschatus were studied.The results showed that moisture content (d.b.) had significant effect on the drying rate of hat air drying（HAD）and little effect on that of far-infrared drying （FID）.Midilli model was suitable for fitting the HAD and FID processes of A.moschatus.At the same temperature，HAD showed the effective moisture diffusivity 0.52-1.10 times higher than FID and required the activation energy 5 481.76 J/mol lower than FID.The VC degradation，rehydration ratio，and hardness of the dried products were influenced by the cumulative effects of temperature and time.Finally，with the drying characteristics，kinetics，and quality of dried products as the indicators，the drying conditions for A.moschatus were determined by principal component analysis as HAD at 70 ℃for 300 min，under which the effective moisture diffusivity was 1.36×10-9 m2/s and the dried product had the VC content of 7.71 mg/100 g，the rehydration ratio of 6.03，and the hardness of 3.25 N.

keywords: Abelmoschus moschatus L.Medic. hot air drying far-infrared drying drying characteristics kinetics

文章编号：202322012 中图分类号： 文献标志码：

基金项目:广西一流学科建设资助项目（农业资源与环境，桂教科研[2022]1 号）；广西高校中青年教师科研基础能力提升项目（2023KY0765、2021KY0742）；百色市科学研究与技术开发计划课题（百科20222939、百科20222009）；百色学院校级科研项目（2018KN20、2018KN01）

作者	单位
麦馨允1，2，3，牛俊乐1，胡秦佳宝1，2，3，黄斌1，2，3，刘彩华1，2，3*，周奕豪1，鞠明哲1	1.百色学院农业与食品工程学院，广西百色 533000；2.百色学院亚热带特色农业产业学院，广西百色 533000；3.百色学院广西芒果生物学重点实验室，广西百色 533000

Author Name	Affiliation
MAI Xinyun1，2，3，NIU Junle1，HU Qinjiabao1，2，3，HUANG Bin1，2，3，LIU Caihua1,2，3*，ZHOU Yihao1，JU Mingzhe1	1.College of Agriculture and Food Engineering，Baise University，Baise 533000，Guangxi，China；2.Industrial College of Subtropical Characteristic Agriculture，Baise University，Baise 533000，Guangxi，China；3.Guangxi Key Laboratory of Biology for Mango，Baise University，Baise 533000，Guangxi，China

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