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- Title
响应面法优化热泵干燥绿色葡萄干防褐变工艺.
- Authors
廉苇佳; 陈雅; 韩琛; 李海峰; 刘志刚; 徐桂香; 雷静; 吴久赟
- Abstract
【Objective】 To solve the problem that raisins are easy to brown after cleaning green raisins in processing enterprises that seriously affects the quality and price of raisins. 【Methods】 The heat pump drying technology with high drying efficiency and good product quality was adopted. Based on the single factor experiment, the drying temperature, drying relative humidity and moisture discharge time were selected as the influencing factors, and the browning index BI value was taken as the index. Through response surface methodology design and analysis, the quadratic polynomial regression equation prediction model was obtained, and the best conditions for heat pump drying of green raisins after cleaning were determined. 【Results】 The mathematical model of BI value of green raisins obtained by response surface methodology was BI = 25.70-1.18A + 0.26B-0.081C + 0.99AB-0.032AC - 0.50BC + 3.13A ²+ 0.85B²+ 0.47C². According to regression analysis, the best conditions for drying green raisins after cleaning by heat pump were drying temperature 51.19℃ and relative humidity 6.68%, moisture removal time 2.93 min. This experiment was limited by the parameters of heat pump drying equipment. The drying temperature was 51℃, the relative humidity is 7% and the moisture discharge time was 3 min. At this time, the browning index BI value of raisins was only 25.55, 23.23% lower than that of traditional hot air drying, which might be possible to provide reference for enterprises to dry and clean green raisins. 【Conclusion】 The drying of green raisin after cleaning is very important, which has an important influence on the color of green raisin. Heat pump drying technology can not only quickly remove the surface moisture of raisin, reduce browning, but also maintain the green color and flavor nutrition of raisin. Therefore, a method for drying and cleaning the green raisin is provided.
- Publication
Xinjiang Agricultural Sciences, 2022, Vol 59, Issue 3, p625
- ISSN
1001-4330
- Publication type
Article
- DOI
10.6048/j.issn.1001-4330.2022.03.012