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首页> 外文期刊>Journal of Food Processing & Technology >Influence of Air Temperature on the Drying Kinetics and Quality of Tomato Slices
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Influence of Air Temperature on the Drying Kinetics and Quality of Tomato Slices

机译：气温对番茄切片干燥动力学和品质的影响

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摘要

The influence of different drying temperatures on the drying kinetics and quality of tomato slices was studied. In particular, the effect of hot air temperature on the lycopene content, non-enzymatic browning, colour and flavour changes during drying at various temperatures in the range of 50-80 o C was investigated. Drying time reduced from 1140 mins to 540 mins as the air temperature increased from 50 to 80 o C. The non-enzymatic browning increased with temperature from 0.485 to 1.40. The lycopene levels of the fresh tomatoes significantly (p=0.05) increased from an initial value of 2.96 mg/100g to 61.23 mg/100g, 59.10 mg/100g, 60.88 mg/100g, and 65.28 mg/100g when dried at 50, 60, 70, and 80 o C respectively. Eleven out of the twelve sensors used in the electronic nose system indicated flavour degradation of all dried samples compared with the fresh tomatoes. The values of the hue angles recorded for the dried tomatoes ranged between 51.81 o and 61.95 o , revealing that the dried tomatoes were yellow hued, thus indicating less browning. The drying characteristics curves were evaluated against the Page, Henderson and Pabis, and the Logarithmic mathematical models but the Page model best described the drying of tomato slices. The effective moisture diffusivity coefficient increased with increasing drying temperature and was found to be 5.13×10 -10 m 2 s -1 , 6.45×10 -10 m 2 s -1 , 8.44×10 -10 m 2 s -1 , and 10.26 ×10 -10 m 2 s -1 at respective hot air temperatures of 50, 60, 70, and 80 o C with activation energy for moisture removal of 22.28 KJ/mol.
机译：研究了不同干燥温度对番茄切片干燥动力学和品质的影响。特别是，研究了热风温度对50-80 oC范围内各种温度下干燥过程中番茄红素含量，非酶褐变，颜色和风味变化的影响。随着空气温度从50升高到80 o C，干燥时间从1140分钟减少到540分钟。随着温度从0.485升高到1.40，非酶褐变增加。在50、60和60倍的干燥温度下，新鲜番茄的番茄红素水平显着（p = 0.05）从初始值2.96 mg / 100g增加到61.23 mg / 100g，59.10 mg / 100g，60.88 mg / 100g和65.28 mg / 100g ，70和80 oC。在电子鼻系统中使用的十二个传感器中有十一个表明与新鲜番茄相比，所有干燥样品的风味都下降了。记录的干番茄的色相角值在51.81o和61.95o之间，表明干番茄为黄色，从而表明褐变较少。相对于Page，Henderson和Pabis以及对数数学模型评估了干燥特性曲线，但Page模型最能描述番茄片的干燥。有效水分扩散系数随着干燥温度的升高而增加，发现为5.13×10 -10 m 2 s -1，6.45×10 -10 m 2 s -1，8.44×10 -10 m 2 s -1和10.26 ×10 -10 m 2 s -1在分别为50、60、70和80 o C的热空气温度下，具有22.28 KJ / mol的水分去除活化能。

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