Drying kinetics and quality attributes of jujube (Zizyphus jujuba Miller) slices dried by hot-air and short- and medium-wave infrared radiation
Drying kinetics and quality attributes of jujube (Zizyphus jujuba Miller) slices dried by hot-air and short- and medium-wave infrared radiation
复制标题
热风和短中波红外辐射干燥枣片的干燥动力学和品质属性
DOI：
10.1016/j.lwt.2015.06.071
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发表时间：
2015-12-01
影响因子：
6
通讯作者：
Zhou, Yuhan
中科院分区：
文献类型：
--
作者：
Chen, Qinqin;Bi, Jinfeng;Zhou, Yuhan
以热风干燥和中短波红外辐射干燥为代表，分别对传统干燥方法和创新干燥方法进行了对比研究。研究了60 ℃、70 ℃、80 ℃和90 ℃下HA和SMIR干燥枣片的干燥动力学，并对枣片的色泽、VC、TFC和cAMP含量等品质指标进行了评价。HA和SMIR的干燥过程主要发生在降速阶段。SMIR干燥所用的干燥时间为33，与HA干燥所用的干燥时间的83%相似。对数模型和二项模型分别是描述HA和SMIR干燥过程的最佳模型。枣片的D-eff值在1.43 × 10 ~（-8）~ 2.28 × 10 ~（-7）m ~（2）/s之间变化。SMIR干燥中的D-eff值比HA干燥高两倍。SMIR干燥的枣片色泽较好，VC、TFC和CAMP的保留率均高于HA干燥。与HA干燥相比，SMIR干燥具有干燥时间短、干燥效率高、产品质量好等优点，是一种更有前途的红枣干燥方法。(C)2015爱思唯尔有限公司版权所有。
As representatives of the traditional and innovative drying method, hot-air (HA) and short- and medium-wave infrared radiation (SMIR) drying were chosen to conduct comparative study, respectively. In the present study, drying kinetics of jujube slices during HA and SMIR drying at 60, 70, 80 and 90 degrees C were investigated, quality attributes such as color, vitamin C (VC), total flavonoids content (TFC) and cyclic adenosine monophosphate (cAMP) content of dried jujube slices were evaluated. Both HA and SMIR drying process occurred mainly in the falling rate period. Drying time used in SMIR drying was 33 similar to 83% of that in HA drying. Logarithmic model and Two-term model were the best in describing the drying process in HA and SMIR drying, respectively. D-eff values of jujube slices were varied from 1.43 x 10(-8) to 2.28 x 10(-7) m(2)/s. Values of D-eff in SMIR drying were two times higher than HA drying. jujube slices dried by SMIR revealed better color, higher retentions of VC, TFC and CAMP content than HA drying. Compared with HA drying, SMIR drying showed shorter drying time, higher drying efficiency and better quality of products, indicating SMIR drying was a more promising drying method for jujube processing. (C) 2015 Elsevier Ltd. All rights reserved.