Comparison of Water Loss Rate and Dry Output Rate of Different Varieties of Jujube in Drying Process(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Title:: Comparison of Water Loss Rate and Dry Output Rate of Different Varieties of Jujube in Drying Process

Author(s):: LEI Jing¹; HAO Qing¹; FAN Ding-yu²; XIAO Lei²; Kade?AI-SHAN¹; 1.Institute of Turpan Agricultural Sciences，Xinjiang Academy of Agricultural Sciences，Turpan,Xinjiang 838000；
2.Research Institute of Horticultural crops，Xinjiang Academy of Agricultural Sciences，Urumqi,Xinjiang 830091

Abstract:: Taking 8 different varieties of jujube as materials，the change of single fruit weight，dry output rate and water loss rate of different jujube varieties in the drying process were studied;at the same time，grafting was done with 4-year-old and 6-year-old ‘Huizao’ and 4-year-old ‘Junzao’，different ages that influenced dry output rate of jujube were studied.The results showed that the dry output rate and fruit size of jujube dates wasn’t matter；eight varieties of jujube in early dried water loss rate was roughly equal，with the drying time，water loss rate appeared difference phenomenon.The dry output rate of grafting 4-year-old ‘Junzao’ and ‘Huizao’ was almost nearly.And the dry output rate of grafting current-year ‘Huizao’ was the minimum 58.03%，the dry output rate of grafting 6-year-old ‘Huizao’ was the maximum 69.13%.This experiment priliminaty explored the change of water loss rate and dry output rate to different jujube varieties in the drying process.

[1]王军,张宝善.红枣的营养成分及其功能研究概况[J].食品研究与开发,2003,24(2):68-72.

[2]陈锦屏.红枣烘干技术[M].西安:陕西科学技术出版社,2000.

[3]袁亚红,高振鹏.我国红枣的产业化开发[J].西北农林科技大学学报(自然科学版),2002,30(增刊)：95-98.

[4]高林风.红枣绿色食品的加工[J].山西焦煤科技,2003(5):31-33.

[5]牛智有,谭鹤群,宗力.红枣干燥特性的试验研究[J].食品与机械,1998,13(5):18-20.

[6]GB 5835-2009.干制红枣[S].

[7]闫忠心,鲁周民,刘坤,等.我国红枣资源加工利用研究现状与展望[J].西北农林科技大学学报(自然科学版),2010,38(6):10.

[8]王永德,廖传华.干燥新技术和干燥机在食品工业中的应用[J].粮油加工与食品机械,2002(9):27-29.

Last Update: 2014-08-25