杏子热风干燥过程中品质变化及调控机理的研究

项目名称： 杏子热风干燥过程中品质变化及调控机理的研究

项目编号： No.31460397

项目类型： 地区科学基金项目

立项/批准年度： 2015

项目学科： 农业科学

项目作者： 王庆惠

作者单位： 新疆农业科学院

项目金额： 48万元

中文摘要： 杏子是新疆林果主栽品种，历史悠久。收获后的杏子大约有70%需要制干。制干是杏子产后加工的第一步环节，制干质量好坏直接关系到后续加工品的质量。传统干燥方法不仅品质无法保证，而且卫生方面难以达到标准。杏子干燥技术已成为制约杏产业发展的瓶颈技术。项目以新疆主栽杏子品种（色买提和小白杏）为研究对象，借助热风干燥技术、Fluent模拟软件、数学建模和试验设计等方法，首先研究干燥温度、风速、相对湿度和物料厚度等因素对杏子干燥品质的影响，筛选出影响品质的关键干燥因素，阐明杏子干燥加工中品质优化调控机理；其次研究杏子在不同关键干燥因素下品质变化的动力学，建立相应的数学模型，确定品质调控具体方法；最后研究杏子色泽变化动力学与主要营养成分变化动力学和干燥动力学的相关关系，及时获取品质的动态变化信息，以实现品质实时调控的目的。项目的实施对于提高杏子加工品质，增强杏子制品竞争力以及延长杏产业链具有重要意义。

中文关键词： 杏子；热风干燥；品质变化；调控机理；动力学

英文摘要： Apricot is the main economic fruit cultivation in Xinjiang, and it has long history.About 70% apricot is dried when it is harvested. Drying is the first step on the apricot postharvest processing，and the drying quality is directly related to subsequent processing products. Traditional drying methods can neither be assured quality nor be up to standard of sanitation. Apricot drying technology has become a bottleneck and restrictted the development of apricot industrial. The project will be concerned on main varieties of apricot in Xinjiang. With the help of hot air drying technology, Fluent simulation software, mathematical modeling and experiment design method, the effection of apricot drying quality is studied on drying temperature, wind speed, relative humidity, and material thickness. It filters out the critical drying factors and clarifies the mechanisms for control the drying quality of apricot. By studying the quality change kinetics of apricot in the different key factors, the mathematical model is set up, and the way of quality control is conformed. The relationship between color change kinetics and main nutritional components and flavor changes kinetics and moisture changed kinetics will be explored to get quality information for the purpose of real-time control. This project will improve of apricot processing quality, which is importment for enhancing competition and extending industry chain.

英文关键词： Apricot;hot air drying;quality change;control mechanism;kinetics