热风干燥温度对丹东板栗感官品质的影响

Effect of hot air drying temperature on sensory quality of Dandong chestnut

中文关键词:  丹东板栗  热风干燥  干燥温度  感官品质

英文关键词:Dandong chestnut  hot air drying  drying temperature  sensory quality

中文摘要:

      目的 研究不同干燥温度对带壳丹东板栗干燥速率、含水率变化、板栗成品的组织状态、色泽以及口感的影响。方法 样品板栗分别进行在40、45、50 ℃以及变温条件下的热风干燥实验。温度数据采集利用T型热电偶, 通过计算机控制安捷伦数据采集仪来记录。干燥后的板栗去壳、去红衣, 记录板栗仁的颜色变化、内部形态变化以及口感变化。结果 丹东板栗在40 ℃干燥条件下的干燥成品质量好, 口感佳, 但效率低, 45 ℃条件下的干燥速率较高, 但是成品内部发生了皱缩, 50 ℃条件下的干燥速率最高, 但不仅成品内部发生了皱缩, 表皮颜色也呈褐色。变温干燥的干燥质量良好且干燥速率高。结论 变温干燥可以解决板栗在干燥过程中不同阶段对温度的敏感程度不一样带来的影响, 因此相对传统的单一温度干燥, 变温干燥更有研究前景。

英文摘要:

      Objective To study the effects of different drying temperatures on the drying rate, moisture content, tissue status, color and taste of chestnut with shell. Methods The samples of chestnut were dried by hot air at 40, 45, 50 ℃ and variable temperature, respectively. Temperature data acquisition was recorded by T-type thermocouple and the Agilent data logger controlled by computer. After drying, shell and red clothes were removed to record the changes of color, internal morphology and taste of chestnut kernels. Results Dandong chestnut dried at 40 ℃ had good quality and good taste, but low efficiency. The drying rate at 45 ℃ was higher, but the inner part of the product shrinked. The drying rate at 50 ℃ was the highest. however, not only the inner part of the product shrinked, but also the skin color turned brown. The drying quality and drying rate of variable temperature drying were good. Conclusion Variable temperature drying can solve the influence of different temperature sensitivity in different stages of chestnut drying process. Therefore, compared with the traditional single temperature drying, variable temperature drying has more research prospects .