CN110506787A - The solar energy drying method of "Hami" melon - Google Patents
The solar energy drying method of "Hami" melon Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/08—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses the drying means of "Hami" melon.The present invention determines that solar energy drying is the mode of the dry "Hami" melon of optimum first.By comparing different drying temperatures, the influence of wind speed and slice thickness to "Hami" melon chip drying process and dried product quality determines drying parameter range are as follows: 40~60 DEG C of drying temperature, 2~4m/s of wind speed, 2~8mm of slice thickness；Construct "Hami" melon comprehensive score system, it is determined that the main indicator and weight of evaluation "Hami" melon dry product matter are designed using response surface experiments, construct regression model optimization solar drying technique, it is final to determine that optimum drying temperature is 47.5 DEG C, wind speed 2.8m/s, slice thickness 3.7mm.Drying means of the present invention significantly shortens the drying time, effectively increases drying efficiency, at the same prepared "Hami" melon dry products mouthfeel, flavour, color, in terms of have optimal quality.
Description
Technical field
The present invention relates to the solar energy drying method and its drying equipment of the drying means of melon and fruit more particularly to "Hami" melon,
Belong to the drying field of "Hami" melon.
Background technique
"Hami" melon (Cucumis melon var.saccharinus) is Curcurbitaceae Cucumis muskmelon Subgenus, due to
The unique weather conditions in Xinjiang and the mutation generated were thus referred to as "Hami" melon from before 200 years."Hami" melon is known as " king in melon "
Laudatory title, full of nutrition, medical value is high, has strong fragrance, and contain the organic acid and mineral of a large amount of needed by human body
Matter.In addition, also containing in "Hami" melon, there are many healthy functions ingredients, such as ascorbic acid, flavone compound and ferro element abundant.
Meanwhile high-caliber antioxidant is had found in "Hami" melon, fresh fruit and product help to prevent the oxidation to human hazard
Damage.Therefore, the research of "Hami" melon processing has Practical significance.
However, since "Hami" melon picking time is mainly in summer, and itself water content is high, sugar content is high, easily by microorganism
It utilizes, causes "Hami" melon storage and the rotten loss of transportational process serious, all make troubles to the producer, operator and consumer；
In addition, Chinese fruit storage capacity also restricts the development of "Hami" melon industry.It is reported that Chinese fruit storage capacity only accounts for fruit
The 20% of total output.The storage of "Hami" melon is less, and mostly based on easy storage method.According to incompletely statistics, Hami
The short term storage proportion of goods damageds of the melon in market reach 15% or more, there is 5% loss, annual post-harvest loss during wholesale dispatching again
Maximum can reach 30%, cause huge loss and economic loss.And the loss of producer and seller's "Hami" melon in order to prevent, out
Now the phenomenon that " unripe watermelon lists ahead of time ", "Hami" melon quality is caused to be difficult to be protected, consumers' rights and interests are encroached on, thus are made
The about benign development of Xinjiang honey melon industry.
Research in relation to "Hami" melon drying process is seldom, and existing major part is dry using changing temperature-pressure-difference and puffing.Existing
Grow directly from seeds in production, is planted since Xinjiang region "Hami" melon is most of for casual household, the cost and running cost of great number, alternating temperature can not be born
Pressure-difference and puffing is dry not to have actual production meaning.And these researchs do not consider indices especially to "Hami" melon dry product comprehensively
The influence of matter is constructed without the dry score-system of suitable "Hami" melon, can not scientifically select process conditions.
To sum up, although "Hami" melon has good development prospect in China, its distinctive property and Chinese fruit industry
Status, all restrict the development that "Hami" melon industry is quick, benign.Intensive processing will break through "Hami" melon development bottleneck to restrict
With the inexorable trend for expanding "Hami" melon industry development space.Therefore "Hami" melon is processed into "Hami" melon by drying to do, and found
The preferred plan that Hami green tea produced in Anhui Province are processed to one, can not only improve the storage capacity of "Hami" melon, significantly reduce transportation cost,
The overall value for improving "Hami" melon, increases the diversity of "Hami" melon industry, and improve the Jia Ge Ku of "Hami" melon.
Summary of the invention
The main object of the present invention is to provide a kind of solar energy drying method of "Hami" melon；
It is a further object of the present invention to provide a kind of drying equipments for realizing the solar energy drying method；
The main object of the present invention is achieved through the following technical solutions:
Influence of the different drying modes to "Hami" melon production process and product quality has apparent difference, selects low energy
The drying mode of consumption, low cost, high quality, can provide theoretical foundation and technical support for the development of "Hami" melon processing industry.This
Invention comparative study first natural drying, solar energy drying, vacuum freeze drying and commercially available "Hami" melon are done under 4 kinds of different conditions
Obtained dried fruit, dry duration, water activity, physical property, chemical property, energy consumption and in terms of difference,
It is final to determine that solar energy drying is the drying mode for being suitable for "Hami" melon production and tallying with the actual situation, dry for "Hami" melon from now on
Technical study provides theoretical direction and test parameters is supported.
To determine each conditional parameter range of "Hami" melon solar energy drying, different drying temperatures, wind speed and slice thickness are probed into
Influence to "Hami" melon chip drying process and dried product quality carries out "Hami" melon solar energy drying single factor experiment；
Finally, the present invention comprehensively considers the variation of other indexs, passes through single factor test with quality and energy consumption for main inspection target
The final more suitable range for determining "Hami" melon solar energy drying parameter of test are as follows: 40~60 DEG C of drying temperature, dry wind speed
For 2~4m/s, the slice thickness of "Hami" melon is 2~8mm.
To optimize "Hami" melon solar drying technique, the "Hami" melon dry products of low energy consumption, high quality are obtained.Based on fuzzy
The mathematical approach constructs solar energy drying "Hami" melon score-system, determines the index and power that consumer mainly considers in purchasing process
Weight carries out quantization to each index and constructs "Hami" melon comprehensive score system, it is determined that evaluation "Hami" melon dry product matter refers mainly to
Mark (mouthfeel, flavour, energy consumption, color, smell) and weight (0.3,0.2,0.2,0.15,0.15).
On the basis of single factor experiment result, using comprehensive score as response, to dry in "Hami" melon solar energy drying
Temperature, dry wind speed and slice thickness optimize, and determine suitable "Hami" melon solar drying technique and verify:
According to the response surface analysis of solar drying temperature and dry wind speed interaction item as it can be seen that with drying temperature liter
The increase of high, dry wind speed, for the dry comprehensive score of "Hami" melon in the trend reduced again is first increased, variation tendency is obvious.Dry temperature
When degree is in 45~50 DEG C, there is peak in comprehensive score.When dry wind speed is 2~2.5m/s, comprehensive score is in rising trend,
There is peak when wind speed is in 2.5m/s.
According to solar drying temperature and the response surface analysis result of slice thickness interaction item as it can be seen that with drying temperature
It increases, the increase of slice thickness, for the dry comprehensive score of "Hami" melon in the trend reduced again is first increased, variation tendency is less obvious.
When drying temperature is in 45~50 DEG C, there is peak in comprehensive score.When slice thickness is 2~4mm, on comprehensive score is slow
It rises, when slice thickness is near 4mm, peak occurs in comprehensive score.So dry wind speed, slice thickness are to the dry synthesis of "Hami" melon
Scoring influences extremely significant.
According to the response surface analysis result of solar energy drying wind speed and slice thickness interaction item as it can be seen that with dry wind speed
It increases, the increase of slice thickness, for the dry comprehensive score of "Hami" melon in the trend reduced again is first increased, variation tendency is less obvious.
When dry wind speed is 2~2.5m/s, comprehensive score is in slow ascendant trend, highest occurs when wind speed is near 2.5m/s
Value.When slice thickness is 2~4mm, comprehensive score slowly rises, and when slice thickness is near 4mm, highest occurs in comprehensive score
Value.So dry wind speed, slice thickness on "Hami" melon do comprehensive score influence it is extremely significant.
The present invention obtains solar energy drying parameter to comprehensive score using Design Expert 8.0.6 response surface analysis
Influence as a result, the optimum process condition for having obtained solar energy drying is as follows: drying temperature is 47.54 DEG C, wind speed 2.84m/s,
Slice thickness 3.77mm, it is 82.22 that the "Hami" melon of prediction, which does comprehensive score result,.It is reliable for auth response surface model
Property, simulation test is carried out using the more excellent technique of the solar energy drying of prediction.Temperature is set as 47.5 DEG C, wind speed 2.8m/s, slice
Thickness 3.7mm, practical solar energy drying energy consumption are scored at 62.16, and sensory scores 82, comprehensive score 80.12, and energy consumption is only
8.2kwh is close with predicted value, it was demonstrated that the factor using response surface optimization solar drying technique is feasible.
Invention further provides a kind of forced convertion solar energy drying equipment dry for "Hami" melon, including the sun
Can air collector, bracket, convection flow fan, circulating fan, tray rack, auxiliary heater, hothouse, intelligence control system and
Thermocouple and capacitance sensor detection composition；Wherein, solar energy air heat collector is supported and makes it be in ground by multiple brackets
Slant setting；Wherein, it is equipped with air inlet on the top of solar air heat collection system, lower end passes through convection flow fan and hothouse
It is connected, the another port of hothouse is equipped with circulating fan；Intelligence control system and tray rack are arranged inside hothouse；It is auxiliary
Heater is helped to be connected by heat supply pipeline with hothouse；The induction end of thermocouple and capacitance sensor and solar thermal collector and
Hothouse connection.
Wherein, the auxiliary heater can be heat pump.
Forced convertion solar energy drying, which refers to, converts thermal energy for solar radiant energy using heat collector, with the air of heating
For medium, it is forced to flow through surface of material heat exchange, promotes the technology of dry materials, is a kind of method of indirect utilization solar energy.
Drying means of the present invention significantly shortens the drying time, effectively increases drying efficiency, while prepared Hami
Melon dry products mouthfeel, flavour, color, in terms of have optimal quality.
Detailed description of the invention
Fig. 1 "Hami" melon fragrance component Wei Entu.
The dry fragrance shot chart of Fig. 2 difference drying mode "Hami" melon.
Influence of Fig. 3 difference drying mode to energy consumption for drying.
Fig. 4 forced convertion solar dryer schematic diagram: 1- solar energy air heat collector；2- air inlet；3- air delivery
Tunnel；4- convection flow fan；5- bracket；6- circulating fan；7- hothouse；8- tray rack；9- intelligence control system.
Solar irradiance change curve during Fig. 5 is tested.
Solar energy temperature variation curve during Fig. 6 is tested.
The influence of Fig. 7 drying temperature and time parameter to "Hami" melon moisture content of drying base.
The influence of Fig. 8 dry wind speed and time parameter to "Hami" melon moisture content of drying base.
The influence of Fig. 9 slice thickness and time parameter to "Hami" melon moisture content of drying base.
Rate of drying and moisture content of drying base relational graph at the dry temperature of Figure 10 difference.
Rate of drying and moisture content of drying base relational graph under the dry wind speed of Figure 11 difference
Rate of drying and moisture content of drying base relational graph under Figure 12 difference slice thickness
The influence of Figure 13 drying temperature and time parameter to "Hami" melon water activity
The influence of Figure 14 dry wind speed and time parameter to "Hami" melon water activity
The influence of Figure 15 slice thickness and time parameter to "Hami" melon water activity
The dry fragrance shot chart of Figure 16 difference drying temperature "Hami" melon.
Figure 17 difference dries the dry fragrance shot chart of wind speed "Hami" melon.
The dry fragrance shot chart of Figure 18 difference slice thickness "Hami" melon.
Influence of Figure 19 difference solar drying temperature to energy consumption.
Influence of Figure 20 difference solar energy drying wind speed to energy consumption.
Influence of Figure 21 difference solar energy drying slice thickness to energy consumption.
The response surface analysis of Figure 22 solar energy drying parameter interaction item.
Specific embodiment
Further describe the present invention below in conjunction with specific embodiment, the advantages and features of the present invention will be with description and
It is apparent.But examples are merely exemplary for these, and it is not intended to limit the scope of the present invention in any way.Those skilled in the art
Member it should be understood that can modify without departing from the spirit and scope of the invention to details and form of the invention or
Replacement, but these modifications and replacement are fallen within the protection scope of the present invention.
Influence test of the different drying modes of test example 1 to "Hami" melon dry product matter
1. test method
The design of 1.1 natural drying drying tests
This test is to inquire into the dry influence to "Hami" melon drying quality of natural drying, bright day gas is selected, from the morning
8:30 starts, will be evenly laid out on dry pallet by pretreated "Hami" melon slice (5mm), places 500g on each pallet
"Hami" melon slice measures the mass change of Hami melon piece every 4h and calculates moisture content, with moving to well-ventilated to 6:00 in afternoon
Side, continues drying in second day, until sample wet basis moisture content is down to 15%, records drying time and energy consumption, measures its physics spy
Property (color, texture), chemical characteristic (fragrance composition) and sensory evaluation scores.With dry pair of other two kinds of drying modes and commercially available "Hami" melon
Than test is repeated 3 times.
1.2 solar energy drying experimental designs
This test is the influence for inquiring into solar energy drying to "Hami" melon chip drying quality, temperature is set as 47.5 DEG C, wind
Fast 2.8m/s, slice thickness 3.7mm, drying process measures "Hami" melon tablet quality every 1h and calculates moisture content, until "Hami" melon
Slice wet basis moisture content is down to 15%, records drying time and energy consumption, measures its physical characteristic (color and texture), chemical characteristic
(fragrance composition) and its sensory evaluation scores.It is repeated 3 times with other two kinds of drying modes and the dry comparison of commercially available "Hami" melon, test.
The design of 1.3 Experimental Study on Vacuum Freezing-drying
This test is the influence for inquiring into vacuum freeze drying to "Hami" melon chip drying quality, simultaneously referring to the methods of Li Yuanzhi
It improves, condenser temperature is -45 DEG C.Vacuum degree 130Pa is set, 40.00 DEG C of temperature of heating plate, dry amount is every disk 500g, dry
Process measures "Hami" melon dry mass every 1h and calculates moisture content, until "Hami" melon slice wet basis moisture content is down to 15%, record
Drying time and energy consumption measure its physical characteristic (color and texture), chemical characteristic (fragrance composition) and sensory evaluation scores.With other
Two kinds of drying modes and the dry comparison of commercially available "Hami" melon, test are repeated 3 times.
1.4 commercially available "Hami" melons
This test is to determine the "Hami" melon quality nowadays to circulate on the market.Flesh will be removed the peel after uniform eight points of entire "Hami" melon,
Suspension is dried to moisture content 15% or so.Drying time and energy consumption are recorded, it is special to measure its physical characteristic (color and texture), chemistry
Property (fragrance composition) and sensory evaluation scores.With the dry comparison of "Hami" melon of other three kinds of drying modes production, test is in triplicate.
2. test result
The influence of 2.1 pairs of drying time
Total duration required for the different drying "Hami" melons of drying mode is as shown in table 1.As shown in Table 1, solar energy drying, true
Vacuum freecing-dry, natural drying and commercially available "Hami" melon drying time are respectively necessary for 7.33h, 11.33h, 64.33h, 159.67h,
Significant difference (P < 0.05) between various drying modes；Relative vacuum freeze-drying, natural drying and commercially available "Hami" melon are done dry
Dry mode, solar energy drying can save for 35.30%, 88.60% and 95.41% drying time respectively.Illustrate sun ability
It is dry to be obviously shortened drying duration, improve drying efficiency.This is because commercially available "Hami" melon intervention processing mode is simple, thickness mistake
Greatly, for moisture diffusion apart from too long, drying is very slow；Although and spontaneously dry thickness it is small, since environment temperature is low, wind speed is small, water
Divide diffusion slow, drying time is long；Vacuum freeze drying, which needs to undergo, the processes such as is pre-chilled, vacuumizes, and also increases drying time.
The dry duration of the different drying modes of table 1
The influence of 2.2 pairs of "Hami" melon dried product water activities
The influence that different drying modes do water activity to "Hami" melon is as shown in table 2, as shown in Table 2, various drying modes
The water activity that "Hami" melon is done can be reduced to very low level.Different drying mode water activities are as follows: vacuum freeze drying
The commercially available < solar energy drying < natural drying of <, wherein vacuum freeze drying, solar energy drying and commercially available "Hami" melon it is dry between it is poor
It is anisotropic not significant, but it is significant (P < 0.05) all to do otherness with the "Hami" melon of natural drying.This may be due to natural drying temperature
It spends that low, thickness is small, is conducive to the diffusion for combining water in "Hami" melon slice, when reaching dry terminal, the "Hami" melon of natural drying
Free water will be more than other several ways in dry, to keep its water activity high.
The different drying modes of table 2 do the influence of water activity to "Hami" melon
The influence of 2.3 pairs of "Hami" melon dried product colors
Influence of the different drying modes to "Hami" melon dried product color is as shown in table 3.As shown in Table 3, different drying modes
The color of "Hami" melon is significantly affected.The L* of "Hami" melon is on a declining curve after different drying modes are drying, wherein natural
Sunning, commercially available and three kinds of mode L* of solar energy drying value and fresh "Hami" melon significant difference (P < 0.05), different drying modes
The a* value done to "Hami" melon has a significant impact (P < 0.05), and different drying modes can all make b* value in significant downward trend, vacuum
It is minimum that "Hami" melon made from freeze-drying and solar energy drying does △ E, between otherness it is not significant (P < 0.05).Illustrate that vacuum is cold
Dry and solar energy drying, which is lyophilized, can preferably keep the original color of "Hami" melon.This may be due to vacuum freeze drying phase
To other several drying modes, drying process temperature is low, and is in vacuum state, and biochemical reactions rate is slow, thus preferably
Ground remains the color of fresh "Hami" melon；Although solar energy drying temperature is higher, drying time is short, the biochemical reactions time
It is short, so also little with the shade deviation of fresh "Hami" melon；And all exposures of natural drying and commercially available "Hami" melon are in air, easy quilt
Environment, biological factor are polluted, and the drying time is longer, so color is varied widely.
Influence of the different drying modes of table 3 to "Hami" melon dry color pool
The influence of 2.4 pairs of "Hami" melon dried product structures
Influence of the different drying modes to "Hami" melon dried product structure is as shown in table 4.As shown in Table 4, different drying modes,
Significant (P < 0.05), the commercially available > vacuum freeze drying > solar energy drying of the hardness of each drying mode are influenced on the hardness of "Hami" melon
> natural drying.The different dry chewiness natural drying > solar energy drying > vacuum freeze dryings of drying mode "Hami" melon, it is natural
Otherness is significant (P < 0.05) between sunning and vacuum freeze drying, illustrate the dry chewiness of the "Hami" melon of vacuum freeze drying compared with
Difference, without chewy texture.This is because commercially available "Hami" melon thickness is excessive, internal moisture hardly diffuses to surface, surface in drying process
Moisture evaporation rate is much higher than internal moisture diffusion rate, to the phenomenon that Surface hardened layer occur, hardness is excessive；And vacuum is cold
Dry moisture in the process is lyophilized directly to distil, internal structure is loose, and quality is excessively crisp, and poor flexibility is unable to fully nozzle in oral cavity
It chews.
The different drying modes of table 4 do the influence of texture to "Hami" melon
Note: commercially available "Hami" melon dry consistency exceeds Texture instrument maximum range
The influence of 2.5 pairs of "Hami" melon dried product fragrance composition
Different drying mode "Hami" melons are dry and fresh "Hami" melon fragrance component Wei Entu is as shown in Figure 1.As shown in Figure 1, too
Sun can be dried, natural drying, vacuum freeze drying, commercially available "Hami" melon is done and the fresh distinctive fragrance component of "Hami" melon is respectively
22,7,31,48 and 9 kind.In all fragrance components, only 3 kinds of substances are shared in all "Hami" melon products, respectively spiceleaf
Benzylacetone, beta- ionone and methyl hexadecanoate, this illustrates that different drying modes can significantly change the dry perfume (or spice) of "Hami" melon
Gas composition.
By functional group by "Hami" melon it is dry in fragrance composition be divided into 10 classes, relative amount, number of species are by 5 institute of table
Show.As shown in Table 5.Other substances are most during commercially available "Hami" melon is dry；The highest four classes object of the "Hami" melon dry content of natural drying
Matter is ketone, aldehyde, ester and other classes；Vacuum freeze drying, solar energy drying and highest four substance of fresh "Hami" melon content are equal
For alcohol, ketone, ester and aldehydes.Acid, alkene, alkane, ether and phenolic substances is not detected in fresh "Hami" melon, illustrates to produce this in drying process
A little substances；Various drying methods can be such that the relative amount of the Ester in "Hami" melon reduces.Further to analyze different dry
Dry mode, which forms the dry fragrance of "Hami" melon, to be influenced, and carries out PCA principal component analysis to the data in table 6, result is as shown in Figure 2.
The dry volatile component classification of the different drying mode "Hami" melons of table 5 is compared
As shown in Figure 2, the variance contribution ratio of first principal component (F1) is 50.7%, and Second principal component, (F2) is 29.4%,
The two variance contribution ratio total 80.1% illustrates that both principal components can explain the composition information of original most of fragrance.F1
Mainly and esters are positively correlated and ketone, phenols, aldehydes are negatively correlated；F2 is main and alkenes, other classes are positively correlated.It is different
The "Hami" melon of drying mode is dry can be distinguished on the diagram, illustrate that drying mode significantly affects "Hami" melon fragrance composition；
Commercially available "Hami" melon is dry to be located at and represents other classes and the more quadrant of alkenes, it may be possible to since drying time is too long, produce "Hami" melon
It has given birth to a degree of rotten；"Hami" melon made of natural drying, which is done to be located at, represents the more quadrant of aldehyde, ketone, it may be possible to due to dry
Dry of long duration, oxidation reaction and Maillard reaction time are long, produce more aldehydes and letones；Vacuum freeze drying and
Fresh "Hami" melon is most short in score map range, illustrate vacuum freeze drying can preferably retain the original fragrance of "Hami" melon at
Point, this is because vacuum freeze drying temperature is low and is in vacuum state, oxidation reaction and Maillard reaction are hardly happened, and
The solar energy drying time is short, and Maillard reaction and oxidation reaction generation are also less.
The influence of 2.6 pairs of "Hami" melon energy consumption for drying
Different drying modes are dry to be influenced "Hami" melon energy consumption for drying as shown in figure 3, from the figure 3, it may be seen that different drying modes
Energy consumption significant difference (P < 0.05) during drying to "Hami" melon.Wherein vacuum freeze drying energy consumption is up to
16.33kWh, natural drying and commercially available minimum 0, solar energy drying 8.2kWh.Vacuum freeze operation needs
It is pre-chilled, vacuumizes, heating plate heating, and electric energy is sole energy source, therefore energy consumption is high.Solar energy drying be with
Solar energy is main energy sources, is dried by auxiliary thermal source of electric heating, has significant energy-conserving action.
The influence of the dry sensory evaluation scores of 2.7 pairs of "Hami" melons
The influence that different drying modes carry out results of sensory evaluation to "Hami" melon dried product is as shown in table 6.As shown in Table 6,
Different drying modes influence significant (P < 0.05) to the dry subjective appreciation of "Hami" melon.The dry sense organ of "Hami" melon made of solar energy is drying is commented
Point highest is 84 points, and other drying mode significant differences (P < 0.05), wherein flavour and mouthfeel be all drying modes
In it is best.Vacuum refrigeration product scores with preferable color, consistent with test result in 2.3.And the dry sense of commercially available "Hami" melon
Official's scoring is minimum, with other drying mode significant differences (P < 0.05).Illustrate that current "Hami" melon does market, is not able to satisfy major part
The requirement of customer needs to solve the development that a series of problems promotes industry.
The different drying modes of table 6 do the influence of sensory evaluation scores to "Hami" melon
The process parameter optimizing of 2 "Hami" melon solar energy drying of test example is tested
1. test material and drying equipment
Selecting maturity is suitable for being of moderate size, the "Hami" melon of no disease and pests harm is removed the peel, flesh, end to end after cleaning.From inside to outside
It is cut into Hami green tea produced in Anhui Province in homogeneous thickness.It is pre-processed every time using fresh sample before test, while measuring initial aqueous rate.
This test is as shown in Figure 4 using forced convertion solar energy drying equipment.As shown in Figure 4, entire solar energy drying is set
Standby includes solar air heat collection system, auxiliary heater, hothouse and intelligence control system (ICC).
In the drying process, the triplet type heat collector of nine identical sizes and structure connects in series and parallel (amounts to 18m2) collect
Solar energy is with heating fresh air.Hot-air enters the hothouse that pallet is housed from below under the transmission of blower, and hot-air is logical
The pallet equipped with dried material is crossed, is flowed out by top, and wet stock is flowed through with constant speed, completes heat exchange.
Heat pump is used as auxiliary heater, auxiliary when temperature of the temperature of solar thermal collection system lower than controller setting
It helps heating system that will be used for heat compensation, reaches the temperature of setting.Intelligence control system is the control unit of the equipment, for real
The now digitization and automation of entire drying process.Solar energy air heat collector, hothouse and environment temperature, relative humidity are by heat
Galvanic couple and capacitance sensor detection, these sensor sensing ends are placed in heat collector, hothouse and air, and output end connects nothing
Paper recorder, specific value are recorded by recording instrument without paper.Solar irradiance is measured by irradiation instrument, by inductor and thermal-arrest when measurement
Device plane is placed in parallel.This equipment can accurately adjust drying temperature (20~100 DEG C) and dry wind speed (0.1~5m/
s)。
2. "Hami" melon solar drying technique Optimum Experiment designs
2.1 "Hami" melon solar energy drying single factor experiment methods
To determine each conditional parameter range of "Hami" melon solar energy drying, different drying temperatures, wind speed and slice thickness are probed into
Influence to "Hami" melon chip drying process and dried product quality carries out "Hami" melon solar energy drying single factor experiment.This part
All tests are completed in May, 2018 between August.Test front opening solar energy drying equipment preheats 15min every time, and test is same
When monitor solar irradiance, solar thermal collector temperature.
2.1.1 influence of the temperature parameter to "Hami" melon slice solar energy drying effect
This test is the shadow for inquiring into drying process and dried product quality that different solar drying temperatures are sliced "Hami" melon
It rings.4 processing, respectively 40 DEG C of drying temperature, 50 DEG C, 60 DEG C, 70 DEG C (± 1 DEG C) are set, wherein the slice thick of each processing
Spending constant is 5mm (± 0.1mm), and constant dry wind speed is 3m/s (± 0.1m/s).Pretreated "Hami" melon is sliced, is tiled
To in 2 pallets of drying box, 500g (± 1g) "Hami" melon slice is uniformly placed in each pallet, pallet is placed in hothouse bottom
On row partition second from the bottom."Hami" melon quality, water activity, amount of equipment power consumption are measured every 1h in drying process, is recorded simultaneously
Ambient temperature and humidity and solar irradiance.It weighs again after weighing to 5min every time, for calculating the rate of drying of different moments.Directly
The wet basis moisture content being sliced to "Hami" melon is (most by enterprise's investigation product storage period at this time, palatability, quality etc. lower than 15%
It is good), and measure texture, color and the fragrance composition of "Hami" melon dried product.Test is repeated 3 times, and each processing compares each other.
2.1.2 influence of the wind speed parameter to "Hami" melon slice solar energy drying effect
This test is the shadow for inquiring into drying process and dried product quality that different solar energy drying wind speed are sliced "Hami" melon
It rings.4 processing are set, respectively dry wind speed 4m/s, 3m/s, 2m/s, 1m/s (± 0.1m/s), wherein the slice of each processing
Constant thickness is 5mm (± 0.1mm), and constant drying temperature is 60 DEG C (± 1 DEG C).Pretreated "Hami" melon is sliced, is tiled
To in 2 pallets of drying box, 500g (± 1g) "Hami" melon slice is uniformly placed in each pallet, pallet is placed in hothouse bottom
On row partition second from the bottom."Hami" melon quality, water activity and amount of equipment power consumption are measured every 1h in drying process, is recorded simultaneously
Ambient temperature and humidity and solar irradiance.It weighs again after weighing to 5min every time, for calculating the rate of drying of different moments.Directly
The wet basis moisture content being sliced to "Hami" melon is lower than 15%, and measures texture, color and the fragrance composition of "Hami" melon dried product.Test
It is repeated 3 times, each processing compares each other.
2.1.3 influence of the slice thickness parameter to "Hami" melon slice solar energy drying effect
This test is the influence for inquiring into different slice thicknesses to the drying process of "Hami" melon slice solar energy and dried product quality.
4 processing, respectively slice thickness 11mm, 8mm, 5mm, 2mm (± 0.1m/s) are set, wherein the drying wind speed of each processing is permanent
It is set to 3m/s (± 0.1m/s), constant drying temperature is 60 DEG C (± 1 DEG C).Pretreated "Hami" melon is sliced, tiling is arrived dry
In 2 pallets of dry case, 500g (± 1g) "Hami" melon slice is uniformly placed in each pallet, and pallet is placed in hothouse bottom inverse
On second row partition."Hami" melon quality, water activity and amount of equipment power consumption are measured every 1h in drying process, while recording environment
Temperature and humidity and solar irradiance.It weighs again after weighing to 5min every time, for calculating the rate of drying of different moments.Until breathing out
The wet basis moisture content of close melon slice is lower than 15%, and measures texture, color and the fragrance composition of "Hami" melon dried product.Test repeats
3 times, each processing compares each other.
2.2 "Hami" melons do comprehensive score system construction method
To optimize "Hami" melon solar drying technique, the "Hami" melon dry products of low energy consumption, high quality are obtained.Based on fuzzy
The mathematical approach constructs solar energy drying "Hami" melon score-system, determines the index and power that consumer mainly considers in purchasing process
Weight, quantifies each index.
Referring to Sallam (Sallam, K.I., Chemical, sensory and shelf life evaluation of
sliced salmon treated with salts of organic acids.Food Chemistry,2007.101(2):
P.592-600 method and improvement) select 12 (male to female ratio 1:1) personnel with food relevant knowledge small as evaluating
Group.Forbid exchanging mutually in evaluation.Each sample is divided into 10min between tasting.It is gargled after tasting every time with pure water, prevents sample
It is interfered with each other between product.
Index alternative in table 7 is ranked up using paried comparison marking ranking method.Such as, gas first as a comparison with color
Taste is as benchmark member, and the scoring total score that 12 sensory evaluation personnel provide is 67, then preferential selection ratio of the color to smell are as follows: r12
=67/120=0.558, preferred ratio of the smell to color are as follows: r21=1-r12=0.442.Calculate all alternative indexs
Between preferred ratio, composition preferably compare matrix.Using threshold calculations ranking method, take on row off-diagonal preferably more every than matrix most
Small value finds out the maximum value in these minimum values, then the corresponding project of the row where the maximum value is override index, removal
Row and column where override index computes repeatedly new matrix, until determining the priority of each alternative index.Choosing
Five indexs of highest priority construct "Hami" melon solar energy drying overall evaluation system out.
7 "Hami" melon solar energy drying comprehensive score index of table
Weight represents significance level of the different indexs in appraisement system.This test determines each index using user investigation method
Weight, invite 12 valuation officers to give a mark significance level of each index in product evaluation system, total score 100 is divided, respectively
Index total score and all index total score ratios are weight.Index value distribution is carried out with hundred-mark system again.
2.3 "Hami" melon solar drying technique optimization methods
On the basis of single factor experiment result, using "Hami" melon solar energy drying overall evaluation system as foundation, to all
Test result carries out comprehensive score.By Box-Behnken experimental design, using comprehensive score Y as response, to drying temperature
X1, wind speed X2, thickness X3It optimizes, test is repeated 3 times.Response surface experiments factor level design table is shown in Table 8.
8 response surface experiments factor level of table designs table
Comprehensive score Y is index, if the prediction model of "Hami" melon slice solar energy drying energy consumption are as follows:
Y=a0+a1X1+a2X2+a3X3+a12X1X2+a13X1X3+a23X2X3+a11X1 2+a22X2 2+a33X3 2
4 test result measuring methods
4.1 determination of moisture methods
Initial aqueous rate: referring to M.A.Hossain et al. method and improving, and sample is cut into size about 1 × 1 × 1mm's
Square, weighing are denoted as M0；It is then placed in weighing bottle, is placed in 105 DEG C of oven dryings for 24 hours, weighing is denoted as m againIt is dry, then initially
Moisture content can be calculated with following formula, be tested in triplicate:
Initial moisture content of drying base: Dbi=M0-m≠)/m≠ (20)
Initial wet basis moisture content: Wbi=(M0-mIt is dry)/M0 (21)
Moisture content can be calculated with following formula in drying process:
Moisture content of drying base: Dbt=(Mt-mIt is dry)/mIt is dry (22)
Wet basis moisture content: Wbt=(Mt-mIt is dry)/mt (23)
Wherein Dbt、WbtRespectively moisture content of drying base, the wet basis moisture content of t moment "Hami" melon slice, MtFor t moment Hami
The quality of melon slice.
4.2 rate of drying measuring methods
This test rate of drying is calculated by equation (24):
DR is rate of drying in formula；Dbt、Dbt+ΔtThe respectively moisture content of drying base of t, t+ time Δt "Hami" melon slice；Δt
It is per the close institute of weighing twice every Δ t=5min in the time, this test.
4.3 water activity detecting method
"Hami" melon slice is randomly selected per hour, and chopping, quartering takes 2.0 (± 0.5) g samples, in water activity box
It is evenly laid out, it counts, is repeated 3 times after admeasuring apparatus for measuring moisture content of substance degree is stablized.
4.4 texture testing methods
Referring to Bi Jinfeng[52]The methods of and improve, detection parameters setting it is as follows:
Incude first range: 999N；Sample deformation amount: 75%；Speed before testing: 2mm/s；Test speed: 1mm/s；Test
Speed afterwards: 2mm/s；Measuring distance: 5mm；Threshold value: 0.3N；Probe: P/50.
The texture that "Hami" melon is sliced dried product includes hardness, cohesion, adhesion, elasticity and chewiness.The value of hardness is
First peak value on texture curve is a kind of internal bond strength that food keeps own form；The value of cohesion is texture curve
Upper second of compressing area/first time compressing area, sense organ define be sample interior convergent force；The value of adhesion is texture
The integral area of first negative peak on curve indicates the stickiness on "Hami" melon dried product surface；Elasticity is used to indicate to reflect outer masterpiece
Used time deforms and goes the recovery extent after power；Chewiness is the general performance of hardness, elasticity and adhesion, is numerically shown as
The product of elasticity and adhesion.
4.5 color measuring methods
Using CR-400 type color evaluating, is carried out under identical natural light, use whiteboard calibration before measurement every time.
Test is in triplicate.
The color of "Hami" melon slice includes its L, a, b value.Wherein L value indicates brightness, and value 0~100 is worth bigger, brightness
It is bigger；A*, b* are divided into positive and negative ,+a* expression redness, and-a* indicates that green degree ,+b* indicate yellowing, and-b* indicates indigo plant degree.By corresponding
Brightness, redness and the yellowing of numerical representation method "Hami" melon dried product.
Color is the main indicator of "Hami" melon product quality evaluation.It can be with by research "Hami" melon dried product color characteristics
Explain physics, chemistry and Biochemical changes that its surface occurs in the drying process.To selection "Hami" melon dry product optimised process, grind
Study carefully "Hami" melon dried product characteristic important in inhibiting.
4.6 fragrance component measuring methods
This test is influence of the different drying conditions of research to "Hami" melon dried product fragrance component, for the dry processing of "Hami" melon
It provides fundamental basis and technical support.After the dry crushing using pulverizer of "Hami" melon, takes 3.75g to crush sample and extraction flask is added
In, it is put into 60 DEG C of water-baths and activates 10min.60 DEG C of headspace extraction 40min of extracting head are then used, extracting head is removed and inserts at once
Enter gas chromatograph, in 240 DEG C of desorption 6min.Test is repeated 3 times.
Chromatographic condition: chromatographic column be PEG20M fused-silica capillary column (60m × 0.25mm × 0.25 μm), carrier gas He,
Do not shunt, constant pressure 35kPa, 240 DEG C of injector temperature, 240 DEG C of interface temperature, originate 35 DEG C of column temperature, keep 2min, with 5 DEG C/
Min is warming up to 60 DEG C, then is warming up to 140 DEG C with 8 DEG C/min, is finally warming up to 230 DEG C with 12 DEG C/min, keeps 8min.
Mass Spectrometry Conditions: 200 DEG C of ion source temperature, mode EI, electron energy 70eV, scanning quality range 33~450 are ionized.
Qualitative analysis: measurement record a demerit with GC-MS carry NIST1.4L spectrum library is compared, confirmation volatile flavor at
Each chemical composition divided.
4.7 power consumption quantity measuring methods
Energy consumption refer to it is drying during, electric energy consumed by entire drying equipment.Energy consumption is evaluation drying equipment performance, is sentenced
The whether suitable important indicator of disconnected drying mode
Solar energy drying measuring apparatus: using DY5 electric quantity monitoring instrument, and every 1h records a power consumption.
Other drying modes: total energy consumption is calculated using rated power and time.
5 test result statistical analysis techniques
Single factor test ANOVA analysis: test data is usedIt indicates, carries out data analysis using SPSS22, processing difference is aobvious
Work property level is 0.05, is charted using Origin 9.0；
Response surface analysis: it is analyzed using Design Expert 8.0.6 software；
Study on Thin Layer Drying Model: nonlinear fitting, data analysis are carried out using Origin 9.0 and is drawn；
Fragrance PCA principal component analysis: principal component analysis is carried out to fragrance data using smica software and is drawn.
6. test result
6.1 "Hami" melon solar energy drying single factor experiment results
(1) irradiation level and heat collector temperature measuring result
During test, solar irradiance variation and solar thermal collector temperature change are as shown in Figure 5, Figure 6.As shown in Figure 5,
During 8:30-20:30, solar irradiance first increases reduce again over time, and the effective irradiation time is up to 8h/d.Test
In the process according to solar thermal collector temperature change, equipment is required to automatically turn on electric heating or air distribution outlet according to different temperatures.
(2) influence of the solar energy drying parameter to "Hami" melon slice moisture content of drying base
Under different drying conditions, "Hami" melon solar energy drying curve is as shown in Fig. 7,8,9.By Fig. 7,8 and 9 as it can be seen that
The moisture content of drying base of "Hami" melon slice reduces over time, and all drying curves all only observe falling-rate periods of drying rank
Section.Rate of drying during the stage depends on the moisture diffusion activity of material internal, shows as the effective of various forms of water
Water diffusion coefficient.This may be to be in stage 0 (initial stage) and stage I since "Hami" melon surface unbound water is seldom
The time in (constant rate of speed stage) is very short, is not observed, this is similar to the drying property of most of materials.
The influence that drying temperature changes moisture content of drying base in "Hami" melon drying process is as shown in Figure 7.As seen from Figure 7, when
Wind speed is 3m/s, slice thickness is one timing of 5mm condition, and "Hami" melon slice reaches the time of dry terminal with the rising of temperature
And shorten, 40 DEG C, 50 DEG C of significant differences between 70 DEG C, difference is not significant (P < 0.05) between 60 DEG C and 70 DEG C.Illustrate suitable
Be conducive to improve drying efficiency when increasing temperature, but excessively high temperature is also unfavorable for drying.This is because temperature is higher, "Hami" melon
Internal and surface hydrone is more active, to make internal moisture diffusion and internal moisture evaporation all accelerate, so as to shorten dry
The dry time.But the evaporation of "Hami" melon slice surface moisture when the temperature is excessively high, can be made too fast, the capillary fracture of internal moisture diffusion,
The phase causes Surface hardened layer phenomenon after the drying, hinders the diffusion of internal moisture.
The influence that dry wind speed changes moisture content of drying base in "Hami" melon drying process is as shown in Figure 8.As seen from Figure 8, when
Drying temperature is 60 DEG C, slice thickness is one timing of 5mm condition, and "Hami" melon slice reaches the time of dry terminal with wind speed
Rise and shorten, 1m/s, 2m/s are significant with 4m/s otherness, and difference is not significant (P < 0.05) between 3m/s and 4m/s.Explanation
Drying efficiency can be significantly improved by improving wind speed.This may be that humid air since wind speed is bigger, in hothouse faster can be contained
The low fresh air of water replaces, to keep the vapor pressure deficit of surface of material big, moisture surface evaporation efficiency is improved, to improve
Drying efficiency.
The influence that dry thickness changes moisture content of drying base in "Hami" melon drying process is as shown in Figure 9.As seen from Figure 9, when
Drying temperature is 60 DEG C, the timing of wind speed 3m/s condition one, and "Hami" melon slice reaches the time of dry terminal with the reduction of thickness
And shorten, otherness is significant (P < 0.05) between each group.Illustrate that drying efficiency can be significantly improved by reducing slice thickness, this may
Be be diffused into due to "Hami" melon internal moisture surface time and diffusion length it is proportional, thickness is small, and the moisture diffusion time is short, from
And improve drying efficiency.But the too small quality decline that "Hami" melon can be made dry of thickness.
(3) influence of the solar energy drying parameter to "Hami" melon chip drying rate
Influence of the different drying temperatures to "Hami" melon chip drying rate is as shown in Figure 10.As seen from Figure 10, when wind speed is
3m/s, slice thickness are one timing of 5mm condition, and "Hami" melon solar energy drying process all only observes reduction of speed rank under different temperatures
Section, does not reflect stage 0 (initial stage) and stage I (constant rate of speed stage), this is because the non-knot of "Hami" melon slice surface
Heshui is seldom, can completely vaporize within a very short time；And temperature is higher, "Hami" melon rate of drying is faster.This is because being down to
After critical moisture content, "Hami" melon is sliced internal moisture diffusion rate and is lower than surface moisture evaporation rate, the rate of drying in this stage
Moisture diffusion activity depending on material internal.As temperature increases, the diffusion of "Hami" melon internal moisture is accelerated, to make dry speed
Rate is accelerated.
Influence of the dry wind speed of difference to "Hami" melon chip drying rate is as shown in figure 11.As can be seen from figure 11 that when dry temperature
Degree is 60 DEG C, slice thickness is one timing of 5mm condition, and "Hami" melon solar energy drying process all only observes reduction of speed under different wind speed
Stage does not reflect stage 0 (initial stage) and stage I (constant rate of speed stage), this is because "Hami" melon slice surface is non-
It is seldom in conjunction with water, it can completely vaporize within a very short time；And wind speed is bigger, "Hami" melon rate of drying is faster.This is because drop
To critical moisture content, "Hami" melon is sliced internal moisture diffusion rate and is lower than surface moisture evaporation rate, the dry speed in this stage
Rate depends on the moisture diffusion activity of material internal.Wind speed is bigger, the saturation that will accumulate near surface of material that can be faster
Humid air is taken away, and keeps the vapor pressure deficit of surface of material big, to accelerate rate of drying.
Influence of the different slice thicknesses to "Hami" melon chip drying rate is as shown in figure 12.From Figure 12 as it can be seen that when dry temperature
Degree is 60 DEG C, the timing of wind speed 3m/s condition one, and the "Hami" melon solar energy drying process of different-thickness all only observes falling-rate period,
Stage 0 (initial stage) and stage I (constant rate of speed stage) are not reflected, this is because the unbound water of "Hami" melon slice surface
Seldom, it can completely vaporize within a very short time；And thickness is bigger, "Hami" melon rate of drying is slower.This is because being down to critical
After water content, "Hami" melon is sliced internal moisture diffusion rate and is lower than surface moisture evaporation rate, and the rate of drying in this stage depends on
In the moisture diffusion activity of material internal.As thickness increases, "Hami" melon is sliced internal moisture diffusion length and increases, while unit
Volume "Hami" melon is sliced effective drying surface and reduces, to reduce rate of drying.
(4) influence of the solar energy drying parameter to "Hami" melon slice water activity
Influence of the dry temperature and time of difference to "Hami" melon slice water activity is as shown in figure 13.As seen from Figure 13, no
At synthermal dry initial stage, water activity variation is unobvious, and difference is not significant between different temperatures.It is carried out to a certain extent when dry,
Water activity can drop quickly to 0.4 or so.When being wherein dried to 5h, 40 DEG C and 70 DEG C of water activity significant difference (P <
0.05), illustrate that temperature is higher, water activity decline is faster.This is because dry initial stage is mainly free water evaporation, temperature is to water
Activity is divided to influence unobvious；And the later stage of drying depends primarily on the diffusion of internal junction Heshui.Temperature raising can make internal junction Heshui
Migration is accelerated, so that water activity rate of change be made to accelerate.
The influence of the dry wind speed of difference and time to "Hami" melon slice water activity is as shown in figure 14.As seen from Figure 14, no
With wind speed dry initial stage, water activity variation is unobvious, and difference is not significant between different wind speed.It is carried out to a certain extent when dry,
Water activity can drop quickly to 0.4 or so.When being wherein dried to 5h, the water activity significant difference of 4m/s and 1m/s (P <
0.05), illustrate that wind speed is bigger, water activity decline is faster, this is because dry initial stage is mainly free water evaporation, wind speed is to water
Activity is divided to influence unobvious；And the later stage of drying depends primarily on the diffusion of internal junction Heshui.Wind speed raising can make inside "Hami" melon
It migrates and accelerates in conjunction with water, so that water activity rate of change be made to accelerate.
The influence of different slice thicknesses and time to "Hami" melon slice water activity is as shown in figure 15.As seen from Figure 15, no
Stack pile dries initial stage, and water activity variation is unobvious, and difference is not significant between different wind speed.It is carried out to a certain extent when dry,
Water activity can drop quickly to 0.4 or so.When being wherein dried to 4h, other than 8mm and 11mm, otherness is aobvious between remaining each group
It writing (P < 0.05), illustrates that thickness is bigger, water activity decline is faster, this is because dry initial stage is mainly free water evaporation, it is thick
Degree influences water activity unobvious；And the later stage of drying depends primarily on the diffusion of internal junction Heshui.Thickness raising can make Hami
Melon internal junction Heshui migration distance becomes larger, and makes internal moisture diffusion hindered, so that water activity rate of change be made to add slowly.
(5) influence of the solar energy drying parameter to "Hami" melon slice texture
Influence of the different drying temperatures to "Hami" melon dried product texture is as shown in table 9.By table 9 as it can be seen that when wind speed be 3m/s,
Slice thickness is the timing of 5mm mono-, is increased with temperature, "Hami" melon be sliced the hardness, adhesion, elasticity and chewiness of dried product with
Temperature raising incrementally increases, and cohesion is gradually reduced.Wherein hardness is other than 60 DEG C and 70 DEG C, and otherness is significant between remaining each group
(P<0.05)；Each group difference of elasticity is not significant (P < 0.05)；Otherness is significant between 40 DEG C and 70 DEG C of cohesion, other organize it
Between difference it is not significant (P < 0.05)；Adhesion and chewiness be between 60 DEG C and 70 DEG C and 40 DEG C otherness it is significant (P <
0.05).Illustrate that the dry hardness of "Hami" melon and chewiness can be increased by increasing drying temperature, this may be due to drying temperature liter
Height, product surface moisture vaporization rate is accelerated, and internal moisture diffusion velocity is slow, cannot be moved in time product surface, thus
The structure for foring product hard outside soft inside makes hardness and chewiness all become larger.It therefore, is suitable for 40~60 DEG C of drying temperature range.
Influence of the different drying temperatures of table 9 to "Hami" melon dried product texture
Influence of the dry wind speed of difference to "Hami" melon dried product is as shown in table 10.By table 10 as it can be seen that when drying temperature is 60
DEG C, slice thickness be the timing of 5mm mono-, increased with wind speed, "Hami" melon is sliced hardness, adhesion, the elasticity and chewiness of dried product
As wind speed incrementally increases.Wherein hardness is other than 4m/s and 3m/s, 2m/s and 1m/s, between remaining each group otherness it is significant (P <
0.05)；Each group difference of elasticity is not significant (P < 0.05)；Cohesion, adhesion and each group difference of chewiness it is not significant (P <
0.05).Illustrate that the dry hardness of "Hami" melon and chewiness can be dramatically increased by accelerating dry wind speed, this may be due to rate of drying
Too fast, the moisture of product surface evaporates quickly, and internal moisture diffusion velocity is much smaller than surface evaporation speed, and moisture cannot be timely
It is moved to product surface, to form one layer of hard shell in product surface.It therefore, is suitable for dry 2~4m/s of wind speed range.
Influence of the different dry wind speed of table 10 to "Hami" melon dried product texture
Influence of the different slice thicknesses to "Hami" melon dried product texture is as shown in table 11.By table 11 as it can be seen that working as drying temperature
For 60 DEG C, mono- timing of dry wind speed 3m/s, increase with slice thickness, hardness, adhesion, elasticity and the chewing of "Hami" melon dried product
Property is as temperature incrementally increases.Wherein hardness is other than 5mm and 8mm, and otherness is significant (P < 0.05) between remaining each group；Elasticity
Each group difference is not significant (P < 0.05)；Each group difference of cohesion, adhesion is not significant (P < 0.05)；Chewiness 2mm and
Otherness is significant between 11mm, and otherness is not significant (P < 0.05) between other each groups.Show that Kazakhstan can be increased by increasing slice thickness
The dry hardness of close melon and chewiness, this may be due to the increase with slice thickness, and "Hami" melon dried product is in internal bond strength
Increase, so that hardness be made to increase.It therefore, is suitable for dry 2~8mm of wind speed range.
Influence of the different slice thicknesses of table 11 to "Hami" melon dried product texture
(6) influence of the solar energy drying parameter to "Hami" melon dried product color
This test is as shown in table 12 in influence of the different drying temperatures to "Hami" melon dried product color.As shown in Table 12, when
Wind speed is 3m/s, slice thickness is under 5mm certain condition, and L* value declines with the rising of drying temperature, and in addition to 40 DEG C and
50 DEG C outer, and otherness is significant (P < 0.05) between other each groups, to make the reduction of "Hami" melon dried product L* value；A* value is in different dry
Variation tendency is unobvious at dry temperature；B* value also with temperature increase and increase, illustrate that drying temperature is that influence "Hami" melon dry
An important factor for combinations color and lustre.This may be the generation due to as the temperature rises, accelerating Maillard reaction, affect Kazakhstan
The dry color of close melon.It therefore, is suitable for 40~60 DEG C of drying temperature range.
Influence of 12 temperature parameter of table to "Hami" melon dried product color
This test is as shown in table 13 in influence of the different dry wind speed to "Hami" melon dried product color.As shown in Table 13, In
Solar energy temperature is 60 DEG C, the timing of slice thickness 5mm condition one, and "Hami" melon dried product L value is gradually reduced with the rising of wind speed,
And otherness is significant (P < 0.05) between 1m/s and 4m/s.A* and b* value is gradually reduced with wind speed increase, but each group difference
Property not significant (P < 0.05).Illustrate that wind speed is an important factor for influencing "Hami" melon dried product color, this may be due to wind speed
When big, rate of drying is faster, and drying time is shorter, and it is less caused that Maillard reaction occurs.It therefore, is suitable for dry wind speed range
For 2~4m/s.
Influence of 13 wind speed parameter of table to "Hami" melon dried product color
This test is as shown in table 14 in influence of the different slice thicknesses to "Hami" melon dried product color.As shown in Table 14, In
Solar energy temperature is 60 DEG C, dries one timing of wind speed 3m/s condition, under the L of "Hami" melon dried product is with the increase of slice thickness
Drop, a* and b* value increase with the increase of thickness；L value and the b* value difference opposite sex be not significant between 5mm and 8mm, remaining each group
Between otherness it is significant (P < 0.05)；Otherness is significant (P < 0.05) between a* value 11mm and 2mm, 5mm.Illustrate that thickness is to influence
An important factor for "Hami" melon dried product color, this may be since thickness is bigger, and pigment deposition is bigger inside dried product, leads to face
Color is deepened, while thickness increase extends drying time substantially, so as to cause reacting generating times various in drying process extension.
Therefore, suitable slice thickness is 2~8mm.
Influence of 14 thickness parameter of table to "Hami" melon dried product color
(7) influence that solar energy drying parameter forms the dry fragrance of "Hami" melon
The influence that different solar drying temperatures form the dry fragrance of "Hami" melon is as shown in Table 15.As shown in Table 15, different
At a temperature of "Hami" melon obtained it is dry in, 40 DEG C and highest four substance of 60 DEG C of relative amounts are alcohol, ketone, aldehyde and esters, 50
DEG C highest four substance of relative amount is alcohol, ketone, ester and other classes, highest four substance of 70 DEG C of relative amounts be ketone, aldehyde,
Ester and other classes.Further to analyze the difference that different wind speed form the dry fragrance of "Hami" melon, PCA is carried out to the data in table 15
Principal component analysis.
The dry volatile component classification of the different drying temperature "Hami" melons of table 15 is compared
"Hami" melon fragrance composition principal component scores figure is as shown in figure 16 under different temperatures.As seen from Figure 16, first principal component
(F1) variance contribution ratio is 61.3%, and Second principal component, (F2) is 27.5%, the two variance contribution ratio total 88.8%, explanation
Both principal components can explain the composition information of original most of fragrance.F1 is main and alkenes, acids are positively correlated and ketone
Class, alkanes, phenols are negatively correlated；F2 is main and aldehydes is positively correlated and ethers, other classes are negatively correlated.The Kazakhstan of high temperature drying
Close melon, which is located at, represents aldehydes and the more quadrant of ketone, illustrate high temperature can make "Hami" melon it is dry in aldehydes and ketone with bad smell
Class compound increases.This may be that oxidation reaction occurs in the drying process and Maillard reaction is more violent since temperature is higher,
To produce more aldehydes and letones.Therefore the temperature of dry "Hami" melon is unsuitable excessively high.
Under different solar energy drying wind speed "Hami" melon obtained it is dry in detect 176 kinds of fragrance components altogether, according to functional group
The fragrance component of detection is divided into 10 classes by difference, and relative amount, number of species are as shown in Table 16.As shown in Table 16, different wind
During the lower "Hami" melon obtained of speed is dry, highest four substance of relative amount is alcohol, ketone, aldehyde and esters.Further to analyze not
With the difference that wind speed forms the dry fragrance of "Hami" melon, PCA principal component analysis, result such as Figure 18 institute are carried out to data in table 16
Show.
The different dry dry volatile component classification of wind speed "Hami" melon of table 16 are compared
As shown in Figure 17, the variance contribution ratio of first principal component (F1) is 65.3%, and Second principal component, (F2) is 29.3%,
The two variance contribution ratio total 94.6% illustrates that both principal components can explain the composition information of original most of fragrance.F1
Mainly and acids, alcohols are positively correlated and ketone, aldehydes, phenols, alkenes are negatively correlated；F2 is main and other classes, ethers are in just
Correlation, alkanes, esters are negatively correlated.The "Hami" melon of low wind speed is dry to be located at and represents aldehydes and the more quadrant of ketone, illustrates low wind
Hami of speed, which does to produce in drying process, more has bad smell aldehydes and ketone compounds.This may be since wind speed is got over
Low, drying time is longer, and the time that oxidation reaction and Maillard reaction occurs is more, to produce more aldehydes and ketone object
Matter.Therefore the wind speed of dry "Hami" melon should not be too low.
170 kinds of fragrance components are detected altogether during "Hami" melon made from the "Hami" melon of different slice thicknesses is dry, according to functional group
The fragrance component of detection is divided into 10 classes by difference, and relative amount, number of species are as shown in Table 17.As shown in Table 17, not equality of temperature
During the lower "Hami" melon obtained of degree is dry, highest four substance of relative amount is alcohol, ketone, aldehyde and esters.Further to analyze not
With the difference that wind speed forms the dry fragrance of "Hami" melon, PCA principal component analysis, result such as Figure 18 institute are carried out to the data in table 17
Show.
The different dry dry volatile component classification of slice thickness "Hami" melon of table 17 are compared
As shown in Figure 18, the variance contribution ratio of first principal component (F1) is 60.6%, and Second principal component, (F2) is 30.4%,
The two variance contribution ratio total 91% illustrates that both principal components can explain the composition information of original most of fragrance.F1 master
Will with esters, acids, other classes are positively correlated and alkenes, aldehydes, ethers are negatively correlated；F2 is main and phenols, alkanes are in positive
It closes, ketone, alcohols are negatively correlated.The "Hami" melon of 2mm and 11mm is dry to be located at and represents aldehydes and the more quadrant of ketone, is illustrated excessively thin
Or it is blocked up can all make drying process generate more have bad smell aldehydes and ketone compounds.It may be Hami due to 2mm
Although melon is done, drying time is short, and since its thickness is small, temperature gradient is small, so the biggish "Hami" melon of internal temperature relative thickness
It is dry to want high, keep oxidation reaction and Maillard reaction more violent；And the "Hami" melon of 11mm is dry since drying time is very long, to generate
More aldehydes and ketone.Therefore the thickness of dry "Hami" melon is answered moderate.
(9) influence that solar energy drying parameter changes energy consumption during "Hami" melon chip drying
Influence of the drying temperature to "Hami" melon solar energy drying energy consumption is as shown in figure 19.It appears from figure 19 that drying temperature is
At 70 DEG C, unit time power consumption is significantly higher than other each temperature (P < 0.05), remaining each group difference is not significant；Different temperatures
Under, 60 DEG C of solar energy drying equipment total power consumption, 50 DEG C of <, 40 DEG C of <, 70 DEG C of <, and significant difference between 70 DEG C and remaining each group (P <
0.05).Illustrate that drying temperature is excessively high, the energy consumption of solar energy equipment can be dramatically increased, therefore conveniently temperature range is 40~60
℃.This is because shortage of heat collected by solar collector is when temperature setting is excessively high to maintain in entire drying process
The temperature of hothouse is constant, and drying equipment automatically opens heat pump compensation hothouse heat, so that energy consumption for drying be made to be substantially increased.
Influence of the dry wind speed to "Hami" melon solar energy drying energy consumption is as shown in figure 20.As shown in Figure 20, different dry winds
Fast unit time energy consumption increases with the increase of wind speed, and otherness is significant (P < 0.05) between each group, and different wind speed are total to drying
The influence of energy consumption is not significant (P < 0.05).Illustrate to properly increase wind speed, total energy consumption will not be had an impact, therefore convenient wind speed
Range is 2~4m/s.This is because wind speed is controlled by the frequency of blower, when wind speed is big, blower frequency is high, and electric current is big, function
Rate is big, so that unit time energy consumption be made to increase.But since dry wind speed also significantly affects drying time, the big Shi Gan of wind speed
The dry time is short, therefore influence of the wind speed to total energy consumption be not significant.
Influence of the slice thickness to "Hami" melon solar energy drying energy consumption is as shown in figure 21.As shown in Figure 21, different slice thicks
Under degree, unit time energy consumption 11mm is significantly higher than other each groups (P < 0.05), and total energy consumption is with slice thick under different slice thicknesses
The increase of degree and increase, other than 5mm and 8mm, significant difference (P < 0.05) between remaining each group.Illustrate that slice thickness is excessively high, meeting
The energy consumption of solar energy equipment is dramatically increased, therefore conveniently thickness range is 2~8mm.This is because working as "Hami" melon slice thickness
When excessive, rate of drying is low, and drying time is long.The later stage of drying solar energy irradiation level declines, heat collected by solar collector
Amount is not enough to maintain the temperature of hothouse in entire drying process constant, and drying equipment automatically opens heat pump compensation hothouse heat
Amount, so that energy consumption be made to significantly improve.
To sum up, comprehensively consider influence of the drying parameter to other indexs for main inspection target with energy consumption, determine drying parameter
Range is 40~60 DEG C of temperature, and wind speed is 2~4m/s, and slice thickness is 2~8mm.
3.1.2 "Hami" melon does comprehensive score system
(1) comprehensive score index priority ordering result
It is as shown in table 18 that all "Hami" melons do the fuzzy paried comparison appraisal result of overall merit.When preferably than be greater than 0.5 when,
Illustrate that benchmark member degree of priority is less than comparison member.
18 "Hami" melon of table does evaluation index and obscures paried comparison appraisal result
Note: ... when representing first as comparison with U2-U10, evaluation group marking result.
It will be all preferably more as shown in table 19 than result is arranged in a matrix in table 18.By table 19 as it can be seen that all non-diagonal of matrix
Minimum value on line element is respectively 0.32,0.35,0.59,0.4,0.33,0.19,0.29,0.23,0.28,0.39, wherein this
Maximum value in a little values is 0.59, positioned at the third line of matrix, illustrates U3It is highest priority in all indexs.Delete U3Institute
Row and column, then matrix is calculated again, index priority can be obtained are as follows: U3> U4> U10> U1> U2> U9> U5
> U8> U7> U6.Illustrate that five mouthfeel, flavour, energy consumption, color, smell index building "Hami" melons should be selected to do comprehensive score body
System.
19 evaluation index of table preferentially compares matrix
(2) determination of comprehensive evaluation index weight
12 evaluation personnels give a mark to five evaluation criterion weights elected as shown in table 20.Seen by table 20, it is comprehensive
It is mouthfeel that weight is maximum in scoring, and weight 0.3, followed by flavour and energy consumption, weight is 0.2, the power of smell and color
It is again 0.15.Since other than energy consumption, remaining four index is organoleptic indicator, need to carry out subjective appreciation just can with go out
Specific value, the 80% of the total weight of Zhan.And energy consumption is objective indicator, dimension, value range are different from other indexs, Zhan Zongquan
The 20% of weight.It scores in order to more scientific different "Hami" melon drying process, utilizes weight in table 20 and related text production percentage
Sensory evaluation scores table processed.
20 comprehensive evaluation index weight statistical result of table
It is as shown in table 21 that hundred-mark system sensory evaluation scores table is made according to different index weights.Scoring group utilizes 21 standard pair of table
After the dry progress sensory evaluation scores of the dry "Hami" melon of different process, sensory evaluation scores score and energy consumption are carried out at Max-Min standardization
Reason, the data after being standardized obtain the comprehensive score of different "Hami" melon drying process respectively with corresponding multiplied by weight.
21 comprehensive evaluation index weight statistical result of table
3.1.3 the optimization of "Hami" melon solar drying technique
(1) "Hami" melon solar energy drying response surface experiments result
Influence by analysis "Hami" melon solar drying temperature, three wind speed, slice thickness parameters to energy consumption for drying, choosing
Select drying temperature X1, wind speed X2, thickness X3Three factors three are horizontal, using comprehensive score as test index, use Design
Expert8.0.6 software Box-behnken experimental design optimizes solar drying technique condition, each factor test design
Scheme and it the results are shown in Table 22.
22 "Hami" melon solar energy drying response surface experiments scheme of table and comprehensive score result
(2) foundation of regression model
The data of table 19 are analyzed using 8.06 software of Design Expert, with drying temperature (X1), dry wind
Speed (X2) and slice thickness (X3) it is experimental factor, establish the secondary multinomial regression model of comprehensive score (Y).The synthesis of acquisition is commented
Divide the secondary multinomial regression model of (Y) are as follows:
Y=-651.27566+18.73408X1+178.1575X2+18.48472X3+0.1225X1X2-0.018667X1X3-
1.785X2X3-0.19993X1 2-31.1725X2 2-1.65972X3 2
(3) foundation of regression model
The variance analysis test table of the secondary multinomial regression model of energy consumption for drying is as shown in table 23.It is by table 23 as it can be seen that comprehensive
The regression model F value of scoring is 27.09, P < 0.01, illustrates that the model is extremely significant；Losing quasi- item P value is 0.4966 > 0.05, explanation
The quasi- item of mistake is not significant, and models fitting effect is preferable.The coefficient of determination R of energy consumption for drying regression model2=0.9725, illustrate the model
It works well with test data fitting；Correct coefficient of determination R2=0.9362, illustrate that 93.62% response variation can be used and is somebody's turn to do
Model explanation.To sum up, this model can be used for predicting the variation of comprehensive score under different "Hami" melon drying parameters.
The F value from table is it is found that independent variable first order X1、X2And X3, quadratic term X1 2、X2 2And X3 2Influence to comprehensive score
Extremely significant (P < 0.01) illustrates that influence of each factor to comprehensive score is not simple linear relationship；Interaction item X1X2、X1X2With
X2X3Influence to comprehensive score is not significant, illustrates that three parameters of solar energy drying are obvious to the main effect of "Hami" melon comprehensive score.
The variance analysis test of 23 energy consumption for drying regression model of table
Note: coefficient of determination R2=0.9725, correct coefficient of determination R2=0.9362
(4) response surface analysis of the interaction item of model
1. the response surface analysis of solar drying temperature and dry wind speed interaction item
Shown in the reciprocal effect such as Figure 22 (a) of solar drying temperature and wind speed to comprehensive score.From Figure 22 (a) as it can be seen that
With the raising of drying temperature, the increase of dry wind speed, the dry comprehensive score of "Hami" melon changes in the trend reduced again is first increased
Trend is obvious.When drying temperature is in 45~50 DEG C, there is peak in comprehensive score.It is comprehensive when dry wind speed is 2~2.5m/s
It scores in rising trend, peak occurs when wind speed is in 2.5m/s.So drying temperature, dry wind speed are to Penaeus Vannmei
Energy consumption for drying influences extremely significant.
2. the response surface analysis of solar drying temperature and slice thickness interaction item
The reciprocal effect such as Figure 22 (b) of solar drying temperature and dry amount to energy consumption for drying.From Figure 22 (b) as it can be seen that with
The raising of drying temperature, the increase of slice thickness, in the trend reduced again is first increased, variation becomes the dry comprehensive score of "Hami" melon
Gesture is less obvious.When drying temperature is in 45~50 DEG C, there is peak in comprehensive score.It is comprehensive when slice thickness is 2~4mm
Scoring slowly rises, and when slice thickness is near 4mm, peak occurs in comprehensive score.So dry wind speed, slice thickness are to Kazakhstan
It is extremely significant that close melon does comprehensive score influence.
3. the response surface analysis of solar energy drying wind speed and slice thickness interaction item
The reciprocal effect such as Figure 22 (c) of solar energy drying wind speed and dry amount to energy consumption for drying.From Figure 22 (c) as it can be seen that with
The raising of dry wind speed, the increase of slice thickness, in the trend reduced again is first increased, variation becomes the dry comprehensive score of "Hami" melon
Gesture is less obvious.When dry wind speed is 2~2.5m/s, comprehensive score is in slow ascendant trend, is near 2.5m/s in wind speed
When there is peak.When slice thickness is 2~4mm, comprehensive score slowly rises, when slice thickness is near 4mm, comprehensive score
There is peak.So dry wind speed, slice thickness on "Hami" melon do comprehensive score influence it is extremely significant.
(5) verifying of regression model
Influence knot of the solar energy drying parameter to comprehensive score is obtained using Design Expert 8.0.6 response surface analysis
Fruit, obtained the more excellent process conditions of solar energy drying: drying temperature is 47.54 DEG C, wind speed 2.84m/s, slice thickness
3.77mm, it is 82.22 that the "Hami" melon of prediction, which does comprehensive score result,.For the reliability of auth response surface model, using pre-
The more excellent technique of the solar energy drying of survey carries out simulation test.Since experimental condition etc. limits, temperature is set as 47.5 DEG C, wind speed
2.8m/s, slice thickness 3.7mm.Practical solar energy drying energy consumption is scored at 62.16, and sensory scores 82, and comprehensive score is
80.12, it is close with predicted value, it was demonstrated that the factor using response surface optimization solar drying technique is feasible.
Claims (10)
1. a kind of drying means of "Hami" melon, it is characterised in that: the drying means is to utilize the sun after being sliced "Hami" melon
Energy drying mode is dried.
2. drying means described in accordance with the claim 1, which is characterized in that the drying temperature of the solar energy drying mode is 40
~60 DEG C.
3. drying means described in accordance with the claim 1, which is characterized in that the drying wind speed of the solar energy drying mode is 2
~4m/s.
4. drying means described in accordance with the claim 1, which is characterized in that the slice thickness of the "Hami" melon is 2~8mm.
5. drying means described in accordance with the claim 3, which is characterized in that the drying temperature is 47.5 DEG C.
6. drying means according to claim 4, which is characterized in that the drying wind speed is 2.8m/s.
7. drying means according to claim 5, which is characterized in that the slice thickness of the "Hami" melon is 3.7mm.
8. realizing the solar energy drying equipment of any one of the claim 1-7 drying means；Preferably, the sun is competent
Dry equipment is forced convertion solar energy drying equipment.
9. solar energy drying equipment according to claim 8, which is characterized in that the forced convertion solar energy drying is set
Standby includes solar energy air heat collector, bracket, convection flow fan, circulating fan, tray rack, auxiliary heater, hothouse, intelligence control
System processed and thermocouple and capacitance sensor；Wherein, solar energy air heat collector is supported and keeps its inclined by multiple brackets
It places；Wherein, it is equipped with air inlet on the top of solar air heat collection system, lower end is connected by convection flow fan and hothouse
Logical, the another port of hothouse is equipped with circulating fan；Intelligence control system and tray rack are arranged inside hothouse；Auxiliary adds
Hot device is connected by heat supply pipeline with hothouse；The induction end of thermocouple and capacitance sensor and solar thermal collector and drying
Room connection.
10. solar energy drying equipment according to claim 9, which is characterized in that the auxiliary heater is heat pump.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
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