食品科学

• 基础研究 • 上一篇    下一篇

无核紫葡萄干燥特性及其总酚含量变化研究

王 强1,邓朝芳1,任彦荣1,蒲昌玖2,吴洪斌3,*   

  1. 1.重庆第二师范学院生物与化学工程系,重庆 400067;2.重庆第二师范学院教学资源中心,重庆 400067;
    3.新疆农垦科学院农产品加工研究所,新疆 石河子 832000
  • 出版日期:2016-03-15 发布日期:2016-03-17

Drying Characteristics and Change in Total Polyphenol Content of Seedless Purple Grapes

WANG Qiang1, DENG Chaofang1, REN Yanrong1, PU Changjiu2, WU Hongbin3,*   

  1. 1. Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China;
    2. Teaching Resource Center, Chongqing University of Education, Chongqing 400067, China; 3. Institute of Agro-food Science and Technology, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, China
  • Online:2016-03-15 Published:2016-03-17

摘要:

通过自然晾晒、烘箱干燥和热风对流干燥3 种常见干燥方法对新鲜无核紫葡萄进行干燥,研究无核紫葡萄干燥特性及其动力学模型,探讨不同干燥方式和温度(50~70 ℃)等因素对无核紫葡萄失水特性的影响,进一步评价干燥方式对无核紫葡萄总酚含量的影响。结果表明:热风对流干燥较好地保留了无核紫葡萄的总酚含量;Henderson-Pabis模型(单项扩散模型)能较好地拟合新鲜无核紫葡萄在自然晾晒、烘箱干燥和热风对流干燥3 种常见干燥方法下的干燥规律;其有效水分扩散系数在1.411 9×10–10~4.297 3×10–10 m2/s之间。本研究准确地测定了无核紫葡萄干燥过程的含水率及失水速率变化,为无核紫葡萄干燥过程的优化和含水率在线检测控制提供理论依据。

关键词: 无核紫葡萄, 烘箱干燥, 热风对流干燥, 干燥特性, 模型

Abstract:

Three different drying techniques including natural drying, oven drying and hot-air drying was used to dry
fresh seedless purple grapes to explore drying properties and kinetics model. The effects of three drying methods and its
temperatures on the contents of water and total polyphenols in seedless purple grapes were investigated. The results showed
that the hot-air drying method maintained higher contents of total polyphenols in seedless purple grapes. The Henderson-
Pabis model which could be used to describe the relationship of water content and drying time was well fitted and established
based on the experimental data from three different drying techniques. The effective diffusion coefficients of water with
different drying methods were in the range of 1.411 9 × 10–10–4.297 3 × 10–10 m2/s. This study can accurately predict the
changes of water content and water loss rate during the drying process of seedless grapes, and can provide a theoretical basis
for optimizing the drying process and online detecting the water content of seedless grapes.

Key words: seedless purple grapes, oven drying, hot-air drying, drying characteristics, model

中图分类号: