| 摘要: |
| 木鳖果是越南的一种常见高营养水果，近年来越南木鳖果产业发展迅速，但对其干燥研究较少，本文采用热泵低温干燥的方法,对木鳖果进行了干燥研究，确定木鳖果干燥的最佳工艺参数,并分析比较干燥对营养成分的影响。结果表明：风速不变，风温越高干燥物料所需时间越短，感官评定就越差，胡萝卜素损失越大；风温不变，风速越高干燥物料所需时间越短，感官评定越差，胡萝卜素损失越大；木鳖果热泵干燥最佳工艺参数为：风温：50 ℃；风速：10 m/s。 |
| 关键词: 木鳖果 热泵低温干燥 风温 风速 |
| DOI： |
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| Study on Heat Pump Low Temperature Drying of Momordica Fruit |
| NGUYEN DINH DUC,Li Baoguo,Xue Yameng |
| (Institute of Food Science and Engineering, University of Shanghai for Science and Technology) |
| Abstract: |
| In recent years, Momordica fruit, as a kind of high nutritious fruit, has been developing rapidly in Vietnam. However, the drying studies for Momordica fruit is lacking. In this paper, the heat pump low temperature drying of Momordica fruit were studied and the optimum drying parameters of Momordica fruit were obtained. The nutrient components of momordica fruit were analyzed after drying. The results show that when the wind speed is constant and the air temperature is increased, the drying time is decreased, the sensory evaluation become worse and the loss of carotene is added; when the air temperature is constant, the higher the wind speed is, the shorter the drying time for Momordica fruit, and the worse the sensory evaluation, and the greater the loss of carotene; The optimum drying process parameters for Momordica fruit were air temperature 50 ℃and wind speed 10 m / s. |
| Key words: momordica fruit heat pump low temperature drying wind temperature wind speed |
