GUO Xuexia,ZHANG Zihe,LIU Yingna,et al.Effects of Different Drying Methods on Quality of Hami Melon[J].Northern Horticulture,2020,44(19):23-31.[doi:10.11937/bfyy.20194652]
不同干燥方式对哈密瓜品质的影响
- Title:
- Effects of Different Drying Methods on Quality of Hami Melon
- Keywords:
- Hami melon; drying method; quality; energy consumption; sensory
- 文献标志码:
- A
- 摘要:
- 以哈密瓜为试材，研究对比了自然晾晒、太阳能干燥、真空冷冻干燥和市售4种不同条件下得到的哈密瓜干，通过干燥时长、水分活度、物理性质、化学性质、能耗和感官等指标综合评价产品品质，以期找到适合哈密瓜的干燥方式。结果表明：不同干燥方式干制哈密瓜所需时间之间差异显著(P＜0.05)，太阳能干燥可以显著缩短干制时长，提高干制效率；各种干燥方式均可将哈密瓜干的水分活度降低到很低水平，真空冷冻干燥、太阳能干燥和市售哈密瓜干之间差异性不显著，但均与自然晾晒的哈密瓜干差异性显著(P<0.05)；不同干燥方式对哈密瓜色泽有显著影响(P<0.05)，真空冷冻干燥和太阳能干燥可以较好地保持哈密瓜原有的色泽。不同干燥方式对哈密瓜的硬度影响显著(P<0.05)，咀嚼性自然晾晒和真空冷冻干燥之间差异显著(P<0.05)；太阳能干燥和真空冷冻干燥香气成分含量最高的4类物质均为醇、酮、酯和醛类，可以较好的保留新鲜哈密瓜的香气成分；不同干燥方式对哈密瓜干制过程中能耗影响差异显著（P＜0.05），太阳能干燥可以显著降低能耗；不同干燥方式对哈密瓜干感官评分影响显著(P<0.05)，太阳能干制而成的哈密瓜干感官评分最高为84分，与其它干燥方式相比差异显著(P<0.05)；太阳能干燥时间短，干燥产品的硬度、咀嚼性、色泽较好，香气成分保留较好，能耗较低，适合哈密瓜的干燥。干燥条件为温度47.5 ℃，风速2.8 m?s-1。
- Abstract:
- Hami melon was used as the experimental raw material.The dried Hami melon was compared under four different conditions,natural air drying，solar drying，vacuum freeze drying and market sale.The quality of Hami melon was evaluated by the drying time，water activity，physical property，chemical property，energy consumption and sensory index.In order to find a suitable drying method of Hami melon.The results showed that the drying time of Hami melon by different drying methods was significantly different (P<0.05)，and solar drying could significantly shorten the drying time and improve the drying efficiency；various drying methods could reduce the water activity of Hami melon to a very low level，while the differences among vacuum freeze-drying，solar drying and market Hami melon drying were not significant，but they were all the same as natural drying Hami melon.The difference of the dried melon was significant (P<0.05)；different drying methods had significant effect on the color of Hami melon (P<0.05).Vacuum freeze drying and solar drying could keep the original color of Hami melon.Different drying methods had significant effect on the hardness of Hami melon (P<0.05)，and there was significant difference between natural air drying and vacuum freeze drying on chewy (P<0.05)；the four kinds of substances with the highest content of aroma components in solar drying and vacuum freeze drying were alcohol，ketone，ester and aldehyde，which could better retain the aroma components of fresh Hami melon；different drying methods had effect on energy consumption in the process of Hami melon drying.There was significant difference (P<0.05)，solar drying could significantly reduce energy consumption；different drying methods had significant effect on the sensory score of Hami melon (P<0.05)，and the highest sensory score of Hami melon dried by solar drying was 84，which was significantly different from other drying methods (P<0.05)；solar drying time was short，the hardness，chewiness，color and aroma components of dried products were good.It was suitable for the drying of Hami melon.The drying conditions are as follows:the temperature was 47.5 ℃，and the wind speed was 2.8 m?s-1.
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备注/Memo
第一作者简介：郭雪霞（1978-），女，硕士，高级工程师，现主要从事太阳能干燥技术与装备等研究工作。E-mail：347guoxuexia@163.com.责任作者：王海（1964-），男，博士，研究员，现主要从事太阳能干燥技术与装备等研究工作。E-mail：wanghai948@126.com.基金项目：“十二五”国家科技支撑计划资助项目（2015BAD19B01）。收稿日期：2020-03-20