Article Title
Effect of different temperature air drying conditions on quality of thompson seedless grapes
Abstract
The effects of different temperatures on grape quality were studied by hot air drying, taken Turpan Thompson seedless grapes as material, which was treated by dry-promoter agent, and dried by hot air drying in 30 ℃, 35 ℃, 40 ℃, 45 ℃, respectively. The results showed that: in the process of drying seedless white grapes, the contents of ascorbic acid, titratable acidity, total phenol decreased, while browning was raised. Comprehensive comparison, hot air drying in 40 ℃ can prepare raisin better quality.
Publication Date
2-28-2015
First Page
204
Last Page
207
DOI
10.13652/j.issn.1003-5788.2015.01.047
Recommended Citation
Yang, MENG; Fengjuan, LIU; Yuhong, WANG; Chunli, ZHU; Wenshu, HUANG; and Zuoshan, FENG
(2015)
"Effect of different temperature air drying conditions on quality of thompson seedless grapes,"
Food and Machinery: Vol. 31:
Iss.
1, Article 47.
DOI: 10.13652/j.issn.1003-5788.2015.01.047
Available at:
https://www.ifoodmm.cn/journal/vol31/iss1/47
References
[1] 张英丽.无核紫葡萄太阳能干燥技术的研究[D].新疆:石河子大学,2009.
[2] 刘一健,杨洋,王海,等.混联式太阳能果蔬干燥设备干燥无核白葡萄的试验[J].农业工程学报,2009,25(5):28~292.
[3] 杨文侠,高振江,谭红梅,等.气体射流冲击干燥无核紫葡萄及品质分析[J].农业工程学报,2009,25(4):237~242.
[4] 吴继红,叶强,尹波.微波预处理对无核白葡萄自然干制影响的研究[J].食品科技,1998(5):12~14.
[5] Pangavhane D R,Sawhney R L.Review of research and development work on solar dryers for grape drying[J].Energy Conversion and Management,2002(43):45~61.
[6] Pangavhane D R,Sawhney R L,Sarsavadia P N.Design,development and performance testing of a new natural convection[J].Solar dryer Energy,2002(27):579~590.
[7] 张亚晶,杨薇.康乃馨热风干燥特性研究[J].食品与机械,2012,28(1):50~54.
[8] 张利娟,师俊玲.无核白葡萄热风干燥过程中总酚与抗氧化活性的变化[J].食品科学,2013,34(5):55~59.
[9] 张英丽,江英,陈计峦.无核葡萄干燥特性的研究[J].食品工业科技,2009,30(11):72~76.
[10] 徐飞,谷风林,初众.热风干燥条件对菠萝蜜果肉色泽及品质影响[J].食品工业, 2013,34(7):32~35.
[11] 李焕荣,徐晓伟.许淼干制方式对红枣部分营养成分和香气成分的影响[J].食品科学,2008,29(10):330~333.
[12] 李远志,蔡颖荷,鲍金勇,等.哈密瓜片干燥特性的研究[J].食品与机械,2005,22(4):32~34.
[13] 李丽梅,李雪梅,关军锋,等.北方23个梨品种鲜榨梨汁的理化特性分析和感官评价[J].食品与机械,2013,29(2):44~48,53.
[14] Giannopolitis C N, Ries S K. Superoxide dismutases. Occurrence in higher plants [J]. Plant physiology, 1977, 59(2): 309~314.
[15] 刘金串,孟江飞,郭志君,等.膨大处理对红地球葡萄酚类物质及抗氧化活性的影响[J].食品科学,2012,33(5): 7~12.
[16] 赵国建,李桂峰,董周永,等.石榴籽中多酚的提取及其抗氧化作用研究[J].西北植物学报,2008,28(12): 2 532~2 537.
[17] 张力平,孙长霞.植物多酚的研究现状及发展前景[J].林业科学,2005,41(6):157~162.
[18] 张利娟.葡萄干的抗氧化特性及防褐变工艺研究[D]. 西安:西北农林科技大学,2013.
[19] Louise E,Bennett,Hema Jegasothy,et al.Total polyphenolics and anti-oxidant properties of selected dried fruits and relationships to drying conditions[J].Journal of Functional Foods,2011,3(2):115~124.
[20] 吴继红,蔡同一.新疆无核白葡萄多酚氧化酶特性的研究[J].食品工业科技,2003,24(4):35~37.
[21] 林向东,张骐,李冀新,等.无核白葡萄多酚氧化酶特性研究[J].食品科学,2000,21(12):43~45.