Effect of hot air dried on shrinkage characteristics of jujube
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摘要: 以哈密大枣为原料,研究了不同热风干制温度对枣收缩特性的影响,结果表明:不同干制温度下红枣的干制过程由升速期、降速期和恒速期三个阶段组成,高温条件下降速期是主要的干制过程,低温条件下恒速期是主要的干制过程;红枣在干制过程中的体积的变化呈收缩与小幅度的膨胀交替的规律进行至干制结束;在干制过程中枣果内存在的空腔、气道、维管束组织和果核及表皮的支撑作用使得枣果失水体积远大于收缩体积;模型拟合结果显示选用的指数收缩模型预测效果较好,R2≥0.9992、PE≤1.5764%、RMSE≤6.4162%,能很好地模拟枣在热风干制过程中的收缩特性。Abstract: Hami jujube was used as the material to research the effect of different dried temperature on shrinkage characteristics of jujube. The results showed that:dried process of jujube was made of speed up period, deceleration period and constant period. Deceleration period was the main dried process of high temperature, while constant period was the main dried process of low temperature. Volume shrinkage of jujube was with alternation of contraction and expansion during dried process. A supporting role in cavity, airway, vascular tissue, core and peel of jujube resulted in water loss volume was much larger than jujube shrink volume. Model fitting results showed selected index contraction predicted better, R2≥0.9992, PE≤1.5764%, RMSE≤6.4162%.
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Keywords:
- jujube /
- hot-air dried /
- shrinkage modelling
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