紅外干燥對(duì)辣椒感官品質(zhì)和理化性質(zhì)的影響及動(dòng)力學(xué)模型構(gòu)建

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Abstract：Toverifythedryingcharacteristicsofchilipepperbyinfrareddryingtechnology，thedynamicmodelsofchili pepper nfrareddryingareestablished，andthedrying process isoptimized.Infrareddryingofchili pepperiscariedout separately through single-factor experiments，orthogonal experimentsandrehydration experiments，and the changesof moistureratioand water lossrateare investigatedunder different infrared temperatures，radiation distances and loading amounts.Thequalityofthedriedchili pepper isevaluatedusingthefuzzymathematicssensoryevaluationmethod，henthe physicochemical propertiesofchili pepper samplesareevaluatedandanalyzed.Theresults showthatdrying temperature is themainfactor thataffcts the infrareddrying;theoptimal infrareddrying processforchilli pepperisdrying temperature 60°C ，radioactivitydistance 60mm and loading amount 100g .After drying，the chili samples exhibit a vc retention rate of （2號(hào) 36.33%±0.18% ，spiciness of 4，400±130 SHU，rehydration ratio of 3.11±0.06 ，and recovery rateof 47.54%±0.32% demonstrating the bestrehydration characteristics among al treatments.The efective water diffusion coeficientof pepper samples ranges from 0.34×10-9m2/s to 3.71×10-9m2/s when the infrared temperature is 50～70°C .Page Model is found to be the best kinetics model for describing thedrying characteristicsofchillipepper underconditions studies andthe mode is （204號(hào) .The research results can enrich research of infrared drying in the field of chili pepper processing to a certain extent and provide some reference for the chill pepper processing industry.

Keywords： Drying; mathematics sensory evaluation; physicochemical properties; kinetics model; chili pepper

辣椒作為我國(guó)重要的農(nóng)產(chǎn)品，每年的產(chǎn)值高達(dá)2500億元，在蔬菜總產(chǎn)值中占據(jù)了超過 11% 的份額。（剩余13786字）