[目的]探明不同干燥方式对方竹笋干制品(笋干)外观综合品质的影响,为方竹笋的干燥加工提供理论依据.[方法]以新鲜方竹笋为原料,采用热风干燥、远红外干燥、真空干燥、红外干燥、低温真空冷冻干燥 5种干燥方式制备方竹笋干制品,运用热风干燥Slogistic1模型、远红外干燥Cubic模型等 6 种常用干燥动力学数学模型对 5种干燥方式下方竹笋干燥曲线进行拟合,筛选各种干燥方式的最适数学模型,分析不同干燥方式方竹笋干的色泽、复水比、褐变度及复水后外观品质.[结果]热风干燥Slogistic1模型、远红外干燥Cubic模型、低温真空冷冻干燥Slogistic1模型、真空干燥Cubic模型、红外干燥Cubic模型等 5种干燥模型的R2(决定系数)均在 0.98以上,能较好反映相应干燥方式水分随干燥时间的变化规律,是相应干燥方式的最适数学模型.干燥后方竹笋干制品褐变度以远红外干燥处理最低,为 0.16;复水率以低温真空冷冻干燥处理最高,为 12.14;色差值以低温真空冷冻干燥最低,为 18.22,最接近鲜笋色泽;外观品质以低温真空冷冻干燥处理最优,其次是热风干燥.[结论]从经济价值与产品(方竹笋干制品)复水后外观品质综合分析,热风干燥、远红外干燥为方竹笋最佳干燥方式.
[Objective]The effects of different drying methods on the comprehensive appearance quality of dried Chimonobambusa utilis shoots were explored to provide the theoretical basis for the drying process of C.utilis shoots.[Method]Taking fresh C.utilis shoots as raw materials,five drying methods including hot air drying,far infrared drying,vacuum drying,infrared drying and low temperature vacuum freeze-drying were used to prepare dried C.utilis shoots,and then the dried curves of C.utilis shoots under five drying methods were fitted by adopting six common drying kinetic mathematical models,and the optimum mathematical models for each drying methods were screened,finally the color,rehydration ratio,browning degree and appearance quality after rehydration of C.utilis shoots under five drying methods were analyzed.[Result]R2(determination coefficient)of five drying models,including hot air drying Slogistic1 model,far infrared drying Cubic model,low temperature vacuum freeze-drying Slogistic1 model,vacuum drying Cubic model and infrared drying Cubic model,were all above 0.98,which could better reflect the variation of moisture with drying time in the corresponding drying methods.Meanwhile,they were the optimum mathematical models for the corresponding drying methods.The degree browning of dried C.utilis shoots was the lowest in far infrared drying method,which was 0.16.The rehydration rate of low temperature vacuum freeze-drying method was the highest,which was 12.14.The color difference of low temperature vacuum freeze-drying method was the lowest of 18.22,which was the closest to the color of fresh shoots.The appearance quality of low temperature vacuum freeze-drying method was the best,followed by hot air drying method.[Conclusion]Comprehensively analyzing the economic value and the appearance quality of the product(dried C.utilis shoot)after rehydration,hot air drying and far infrared drying methods are the best drying methods for C.utilis shoots.