CAJ | 학술논문

在热泵干燥下，采用正交试验和响应面试验设计方法，研究温度、风速、热烫时间对西洋菜干燥特性影响。结果表明，沸水中热烫约3.3 min，热风温度为50℃，风速为2.88 m·s-1条件下，在干燥室中干燥2~3 h后，西洋菜能达到理想干燥效果（含水率约为8%），干燥后的物料颜色变成深绿色，有较浓郁香气，所得干燥工艺对实际生产具有指导意义。
재열빙간조하，채용정교시험화향응면시험설계방법，연구온도、풍속、열탕시간대서양채간조특성영향。결과표명，비수중열탕약3.3 min，열풍온도위50℃，풍속위2.88 m·s-1조건하，재간조실중간조2~3 h후，서양채능체도이상간조효과（함수솔약위8%），간조후적물료안색변성심록색，유교농욱향기，소득간조공예대실제생산구유지도의의。
The research was to examine effects that temperature, wind speed and blanching time have on the characteristics of watercress in the heat pump drying conditions. In the study, both the orthogonal experiment and the response surface design techniques were used. The experiment results indicated that watercress could reach ideal degree of drying (water content about 8%) if it was blanched in boiling water for 3.3 min, in 50℃and dried 2 to 3 h with the wind velocity was 2.88 m·s-1 in the desiccation room of heat pump. The color of watercress changed into dark green and it had a rich aroma after dried and the drying process had certain guiding significance for practical production.