切片厚度对苦瓜片热风干燥特性及相关品质的影响研究

Bingyu BAI,Xincheng FU,Shenghua DING,Rongrong WANG

Academic Periodical of Farm Products Processing（2019）

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Abstract

以新鲜苦瓜为原料,研究切片厚度分别为2,4,6 mm的苦瓜片在65℃热风干燥后,其热风干燥特性及理化品质的变化.结果表明,切片厚度对苦瓜片干燥特性和理化品质具有重要影响.在65℃热风干燥下,切片厚度从6 mm减至2 mm,干基含水量和水分比下降增快,干燥速率增快,有效扩散速率减小.同时,随着切片厚度减小,干制苦瓜片复水比越大,收缩比越小,干制品色泽越好.因此,结合苦瓜片热风干燥特性及品质变化,切片厚度为4 mm是进行苦瓜片热风干燥的适宜厚度.

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