不同干燥温度下橘皮的干燥特性及香味变化

The drying characteristics and aroma changes of orange peel at different drying temperatures

摘要:

为研究橘皮的干燥特征及干燥过程对其香味成分变化的影响，以橘皮为原料，分析了不同干燥温度下橘皮含水量变化及干燥速率的变化规律，确定了最优的橘皮干燥动力学模型，并考察了干燥温度对橘皮香味成分的影响。结果表明：柑橘皮干燥过程主要发生降速干燥，干燥温度越高，干燥所用时间越短，Page模型可较优地描述柑橘皮的干燥过程；柑橘皮水分有效系数随温度的升高由9.35×10-8 m2/s 逐渐增大至30.17×10-8 m2/s之间，干燥活化能为17.37 kJ/mol；干燥后的柑橘皮色泽及香味变化明显，色差值随干燥温度的升高而增加，其中，30 ℃色差值为10.53，90 ℃色差值36.84；香味成分总量及柠檬烯含量随着干燥温度的升高呈现逐渐上升的趋势，当干燥温度由30 ℃升高至90 ℃时，香味成分总量从4.67 mg/g提高到26.88 mg/g，柠檬烯含量从1.98 mg/g提高到22.75 mg/g。因此，本文为橘皮再加工产业发展提供了重要数据支撑。

Abstract:

In order to study the drying characteristics of orange peel and the influence of the drying process on the changes in its aroma components,Using orange peel as the raw material, the moisture content of orange peel and the change of drying rate under different drying temperatures were analyzed. The optimal orange peel drying kinetic model was determined, and the influence of drying temperature on the aroma components of orange peel was investigated. The results show that the drying process of citrus peel mainly occurs at reduced speed. The higher the drying temperature, the shorter the drying time; the Page model is used to better describe the drying process of citrus peel; the moisture effective coefficient of citrus peel increases from 9.35 with the increase of temperature. ×10-8 m2/s gradually increased to between 30.17×10-8 m2/s, and the drying activation energy was 17.37 kJ/mol; the color and fragrance of the dried citrus peel changed significantly, and the color difference value increased with the increase of drying temperature The color difference is 10.53 at 30 ℃, and the color difference at 90 ℃ is 36.84; the total amount of aroma components and the limonene content show a gradual upward trend with the increase of drying temperature. When the drying temperature increases from 30 ℃ to At 90 ℃, the total amount of aroma components increased from 4.67 mg/g to 26.88 mg/g, and the limonene content increased from 1.98 mg/g to 22.75 mg/g. Therefore, this article provides an important theoretical basis for the development of orange peel reprocessing industry.