›› 2010, Vol. 22 ›› Issue (3): 0-369.

• 论文 •    

杨梅果实干燥特性及其品质

曹雪丹1,戚行江2,方修贵1,赵凯1   

  1. 1浙江省柑橘研究所, 浙江 台州 318020;2浙江省农业科学院 园艺研究所,浙江 杭州 310021
  • 收稿日期:1900-01-01 修回日期:1900-01-01 出版日期:2010-05-25 发布日期:2010-05-25

Drying properties and quality of Chinese bayberry fruit

CAO Xue-dan;QI Xing-jiang;FANG Xiu-gui;ZHAO Kai   

  1. 1Zhejiang Citrus Research Institute, Taizhou 318020, China; 2Institute of Horticulture, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
  • Received:1900-01-01 Revised:1900-01-01 Online:2010-05-25 Published:2010-05-25

摘要: 探讨了新鲜杨梅果实在不同温度热风下的干燥特性,通过建立数学模型,预测不同热风干燥过程杨梅的水分变化规律。结果表明:杨梅鲜果的热风干燥过程主要为降速过程,没有恒速期。Page方程MR=exp(-KtN)能够很好的描述和预测杨梅果实的干燥过程,可为其干燥工艺的控制提供技术依据。干燥温度的高低对果实Vc和总黄酮含量无明显影响,对总糖、总酸及花色苷含量有显著影响。

关键词: 杨梅, 干燥, 数学模型, 品质

Abstract: The drying characteristics of Chinese bayberry fruit at different hot air drying temperatures were investigated, and the moisture content of the fruit could be predicted by establishing the mathematical models. The results showed that the drying rate of Chinese bayberry fruit declined mostly during the drying process without a constant rate period. The drying characteristics could be well described and predicted by Page model MR=exp(-KtN). The results could provide technical bases for the control of drying technology. Different temperatures of hot air showed no significant effect on vitamin C and total flavonoids content, but significantly affected total sugar, acid and anthocyanin content.

Key words: Chinese bayberry, drying, mathematical model, quality