CAJ | 학술논문

为提高圣女果制干品质、缩短干燥时间，和降低能耗，该文采用分段式内循环热风干燥技术，利用4种干燥工艺，对圣女果在不同温湿度以及切分方式下的干燥特性进行研究。试验结果表明：圣女果在干燥过程中存在着预热阶段和降速阶段。采用分段式内循环热风干燥圣女果在干燥室内的温度分别为50、60、65和70℃，对应的相对湿度分别为70%、50%、30%和10%，时间分别为0.5、2.5、2 h和直至结束时，沿轴向切分，干燥后圣女果的感官评分为8.5分，圣女果达到终了含水率的时间为10 h，此时干燥速率最快，达到了较理想的试验结果。在同等干燥条件下，干燥速率快慢依次为轴向切分＞斜切＞径向切分。该研究为热风干燥技术应用于圣女果的干燥理论提供了技术依据。
위제고골녀과제간품질、축단간조시간，화강저능모，해문채용분단식내순배열풍간조기술，이용4충간조공예，대골녀과재불동온습도이급절분방식하적간조특성진행연구。시험결과표명：골녀과재간조과정중존재착예열계단화강속계단。채용분단식내순배열풍간조골녀과재간조실내적온도분별위50、60、65화70℃，대응적상대습도분별위70%、50%、30%화10%，시간분별위0.5、2.5、2 h화직지결속시，연축향절분，간조후골녀과적감관평분위8.5분，골녀과체도종료함수솔적시간위10 h，차시간조속솔최쾌，체도료교이상적시험결과。재동등간조조건하，간조속솔쾌만의차위축향절분＞사절＞경향절분。해연구위열풍간조기술응용우골녀과적간조이론제공료기술의거。
Cherry tomato decays easily. Generally, it can be preserved only for 5-7days under normal pressure and temperature. The dehydration of cherry tomatoes into dried or preserved fruits can prolong their shelf life and enrich the market of the fruit. Currently, cherry tomatoes is dehydrated through natural drying. The advantage of this method is simple, and low cost. But the drying time is long and is affected by the climate and sanitary conditions. The product quality is difficult to control. In order to shorten the drying time and prevent mildew, cherry tomatoes are often soaked or sprayed with the alkaline solution. These chemicals are bad for our health. Multi-stage temperature-and-humidity drying is conducted through the material drying characteristics. This method can speed up the drying rate, improve drying quality, and reduce energy consumption. It has been successfully applied for apricot,lyceum barbarum, grapes and other materials. In this study, internal recycling hot-air drying technology was employed for the drying of cherry tomatoes. The effects of drying temperatures, humidity, drying stages and slicing forms on the drying characteristics and the appearance quality of the cherry tomatoes were investigated. Each experiment was composed of four drying stages. The drying temperatures were fixed, the humidity of the environment was changed in processⅠ,Ⅱ andⅢ. The drying temperature was low, the humidity was high at the beginning of processⅣ. Gradually, the temperature was raised, the humidity was reduced. At the end of the process, the drying temperature was higher, the humidity was lower compared with their values at the beginning. The experimental results indicated that pre-heated and falling rate periods exist during the drying of cherry tomato. Previous studies only shown falling rate period. The increase in temperature and humidity has bad effects on the nutrition, color and the appearance quality of cherry tomato. Even though cherry tomato can be heated quickly by increasing the enthalpy. This paper presents a multi-stage temperature-and-humidity drying process as processⅣ. This process included four drying stages, each lasted 0.5, 2.5, 2 h. The end temperatures were 50, 60, 65 and 70℃, the humidity were 70%, 50%, 30% and 10%, respectively. This method not only effectively reduces losses of the nutrition in cherry tomato and changes its color, but also shorten the drying time. However, further researches on multi-stage temperature-and-humidity drying methods and optimistic process parameters for different drying materials are necessary. In this study, some of the cherry tomatoes were cut along their axes, some were obliquely cut, and others were radically cut. Under the same drying conditions, the drying rates of the above ranked in descending order as follows: the axes-directionally, obliquely and radically cut cherry tomatoes. It is expected that this research will add knowledge for the cherry tomato drying theory of hot-air drying technology and support for the industrial development of cherry tomato.