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Experimental Studies on Drying Apricot Low Temperature

Author: WangNing
Tutor: LiuWenXiu；LiFengCheng；DuZhiLong
School: China Agricultural Mechanization Sciences
Course: Agricultural Products Processing and Storage
Keywords: Apricot Thin layer drying Low-temperature drying Mathematical model Quality
CLC: TS255.4
Type: Master's thesis
Year: 2010
Downloads: 82
Quote: 0
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Abstract


Apricot solids content in China , good quality , suitable for the purposes of processing dried , but because of the sun to get the local open-air stalls the dried apricots existing quality , hygiene and poor , the paper by the method of low-temperature drying of southern Xinjiang apricot drying characteristics and drying model , mainly below to explore : the the Xinjiang region Akto two kinds of apricot race Amat and索克亚格勒grams soluble solids in the fruits of the second fast growth and the end of the period , the organic acid content the dynamic changes Determination . The results show that the increase in soluble solids content of two apricots in this process , the organic acid content decreased , the solid- acid ratio increased significantly , and索克亚勒克solid acid Amat greater than the increase in the magnitude of the game . Design test rig based on the quadratic general rotary unitized design factors of dry wind speed , drying temperature , and apricot fruit picking date (in this case the number of days without water after use apricot ) low-temperature thin layer of apricot drying test , and three dry model fitting comparison . The test results show that the Wang-Singh model best describes apricot drying process . In the test range , the effective diffusion coefficient of apricot increases with increasing temperature , with the picking date and reduce the wind speed increased , the wind speed increases to a certain value , the effective diffusion coefficient of the apricot wind speed lost change law. Within the test range , the impact of temperature on the color of the very significant ; the Winds only the whiteness L * a smaller impact , the picking date whiteness L *, redness a * and yellowness b * are larger impact . The traditional drying method , low temperature drying and baking sun the combined law three drying methods Dried dried apricots quality comparison . The results show that : the color of dried apricots traditional drying method is the best, but the high sulfur residual ; their internal organizational structure is poor , mainly dry temperature , strength , apricot excessive water loss reasons . Combined method for low sulfur residual low - temperature drying and baking sun , in color and the organizational structure of the low-temperature drying method has some advantages.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Fruits, vegetables,nuts processing industry > Fruit and processed foods
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