CAJ | 학술논문

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。
목별과시월남적일충상견고영양수과，근년래월남목별과산업발전신속，단대기간조연구교소，본문채용열빙저온간조적방법，대목별과진행료간조연구，학정목별과간조적최가공예삼수，병분석비교간조대영양성분적영향。결과표명；풍속불변，풍온월고간조물료소수시간월단，감관평정취월차，호라복소손실월대；풍온불변，풍속월고간조물료소수시간월단，감관평정월차，호라복소손실월대；목별과열빙간조최가공예삼수위；풍온；50℃；풍속；10 m ∕s。
In recent years, Momordica fruit, as a kind of high nutritious fruit, has been developing rapidly in Vietnam.However, the dr_ying 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 evalua_tion become worse and the loss of carotene is increased; 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.