目的:探明干燥温度对哈密瓜片品质的影响.方法:以哈密瓜片为原料,采用不同的太阳能干燥温度40℃、50℃、60℃、70℃,分析不同干燥温度对哈密瓜片干燥时间、干燥速率、水分活度、质构、色泽、香气成分、抗坏血酸及能耗等指标影响.结果:哈密瓜片干燥过程只有降速阶段,随着干燥时间增加水分活度减小、抗坏血酸含量减少;随着干燥温度升高,干燥时间缩短,干制品硬度、黏附性、弹性和咀嚼性均逐步增大,内聚性逐渐减小,色泽L*值下降,b*值增加;香气成分醇、酮、醛和酯类四类物质相对含量较高,干燥温度70℃的总能耗和单位时间耗电量显著高于其他温度.结论:40～60 ℃太阳能干燥温度下,哈密瓜片干制品硬度、黏附性、弹性和咀嚼性、抗坏血酸含量、香气成分等理化特性较优,干燥能耗低,适于哈密瓜片的干燥.

In order to solve the problems of long time-consuming and low quality in the natural drying process of scallop column, with scallop column as the raw material, the solar drying process of scallop column is optimized by single factor test and response surface test using forced convection solar dryer. The effects of drying temperature, wind speed and loading weight on the drying time and quality of scallop column are investigated by single factor test. On the basis of single factor test, the solar drying process of scallop column is optimized by linear efficiency coefficient method combined with response surface method according to the enterprise standard. The single factor test shows that the quality of scallop column is poor when the drying temperature is 50 ℃, the wind speed is 5 m/s and the loading weight is 1.2 kg. The optimal drying process optimized by response surface method is as follows: drying temperature is 32.6 ℃, wind speed is 3.1 m/s and loading weight is 1.53 kg. Under such conditions, the comprehensive score of scallop column by solar drying process is 85.30. The results can provide technical basis and theoretical support for industrial drying of scallop column.

以玉米果穗为原料,利用强制对流太阳能干燥器考察干燥温度、风速及载重对干燥后玉米籽粒品质的影响,并通过响应面法优化玉米果穗干燥工艺.结果表明:各因素对干燥时间及脂肪酸值影响强弱的顺序为温度＞载重＞风速;最佳干燥工艺条件为温度40℃、风速7 m/s、载重4.96 kg,在此条件下玉米果穗太阳能干燥时间为19.20 h,脂肪酸值为25.99 mg KOH/100 g.

为探明不同的太阳能干燥风速对哈密瓜片品质的影响,研究了1、2、3、4m/s不同风速下,哈密瓜片干燥时间、干燥速率、水分活度、质构、色泽、香气成分及能耗等指标变化情况.结果表明,哈密瓜片干燥时间随着风速的升高而缩短,干燥过程只有降速阶段,水分活度随着时间增加而减小,哈密瓜切片干制品的硬度、黏附性、弹性和咀嚼性均与风速呈正相关,哈密瓜干制品色泽L*值随着风速的上升整体呈上升趋势,且1 m/s和2、4 m/s之间差异性显著(P<0.05),哈密瓜干中共检出176种香气成分,相对含量最高的4类物质为醇、酮、醛和酯类,干燥能耗随着风速的增加而增加,各组间差异性显著(P<0.05),不同风速对干燥总能耗的影响不显著.2～4m/s太阳能干燥风速下,哈密瓜片品质优于其他风速,较为适于哈密瓜片的干燥.

为提高哈密瓜片的干燥品质,采用太阳能干燥哈密瓜片,分析了2、5、8、11 mm不同切片厚度下,哈密瓜片的干燥时间、干燥速率、水分活度、质构、色泽、香气成分及能耗等指标.结果表明:哈密瓜片干燥时间随着厚度的减小而缩短,干燥过程只有降速阶段,厚度越大,哈密瓜干燥速率越慢;不同厚度的哈密瓜切片的水分活度会随着时间变化而减小,厚度越大,水分活度下降越快;随着切片厚度增加,哈密瓜干制品的硬度、黏附性、弹性和咀嚼性均增加;哈密瓜干制品的色泽L*随着切片厚度的增加而下降,a*和b*值均随着厚度的增加而增加;不同切片厚度的干燥哈密瓜干中检出170种香气成分,相对含量最高的四类物质均为醇、酮、醛和酯类.不同切片厚度下的总能耗随着切片厚度的增加而增加,单位时间能耗在切片厚度为11 mm时显著高于其他各组(P<0.05);2～8 mm切片厚度下,哈密瓜片品质优于其他厚度,适于哈密瓜片的太阳能干燥.

Paraffin, as a low-cost organic phase change material (PCM), has the advantage of large latent heat in a phase change but suffers from the disadvantage of poor thermal conductivity and easy leakage. Improving the thermal conductivity and enhancing the leakage-proof of paraffin are significantly important for its large-scale application. In this work, we adopt the convenient melt blending method to prepare the paraffin/high-density polyethylene (HDPE)/expandable graphite (EG) composite PCMs. The results show that HDPE as a packaging medium can restrict the leakage of paraffin efficiently, and the introduction of EG can significantly improve the heat transfer rate of the PCM. By optimizing the ratio of each component, the sample PCM10-5 (HDPE 10 wt%, EG 5 wt%) exhibits the best performance and its thermal conductivity is 0.641 W/(m · K), which is 2.7 times than that of paraffin, and the speed of response to temperature is increased by about 25.9%. It is noted that the paraffin would be leaked completely at 70 °C, while the leakage of PCM10-5 is only 30% owing to the HDPE packaging. The 120 thermal cycles show that the heat loss of PCM10-5 is within 5%, suggesting its high thermal storage stability. The excellent properties of composite PCMs render it broad application potentials in low-temperature thermal management devices. Theparaffin/HDPE/EG composite phase change materials exhibits enhanced thermalconductivity and leakage-proof properties compared to the matrix, which isattributed to the addition of HDPE as packaging materials and the introductionof EG as conductive fillers.

为提高哈密瓜制干品质、降低干燥能耗,以哈密瓜为原料,在选取太阳能干燥温度、干燥风速及切片厚度进行单因素试验和基于模糊数学法构建哈密瓜干综合评分体系基础上,进行Box-Benhnken中心组合试验和响应面分析法对哈密瓜太阳能干燥工艺进行优化.结果 表明:综合评分体系评价哈密瓜干品质的主要指标为口感、滋味、能耗、色泽、气味,对应权重分别为0.3、0.2、0.2、0.15、0.15;响应面分析表明干燥温度、干燥风速和切片厚度对综合评分的影响极显著(P＜0.01),各因素对综合评分影响强弱的顺序为切片厚度＞干燥风速＞干燥温度;制干的最佳工艺为干燥温度47.5℃、风速2.8 rn/s、切片厚度3.8 mm,在此条件下,太阳能干燥哈密瓜干的综合评分为80.12.研究结果为太阳能技术工业化干燥哈密瓜提供技术依据.

以哈密瓜为试材,研究对比了自然晾晒、太阳能干燥、真空冷冻干燥和市售4种不同条件下得到的哈密瓜干,通过干燥时长、水分活度、物理性质、化学性质、能耗和感官等指标综合评价产品品质,以期找到适合哈密瓜的干燥方式.结果 表明:不同干燥方式干制哈密瓜所需时间之间差异显著(P＜0.05),太阳能干燥可以显著缩短干制时长,提高干制效率;各种干燥方式均可将哈密瓜干的水分活度降低到很低水平,真空冷冻干燥、太阳能干燥和市售哈密瓜干之间差异性不显著,但均与自然晾晒的哈密瓜干差异性显著(P＜0.05);不同干燥方式对哈密瓜色泽有显著影响(P＜0.05),真空冷冻干燥和太阳能干燥可以较好地保持哈密瓜原有的色泽.不同干燥方式对哈密瓜的硬度影响显著(P＜0.05),咀嚼性自然晾晒和真空冷冻干燥之间差异显著(P＜0.05);太阳能干燥和真空冷冻干燥香气成分含量最高的4类物质均为醇、酮、酯和醛类,可以较好的保留新鲜哈密瓜的香气成分;不同干燥方式对哈密瓜干制过程中能耗影响差异显著(P＜0.05),太阳能干燥可以显著降低能耗;不同干燥方式对哈密瓜干感官评分影响显著(P＜0.05),太阳能干制而成的哈密瓜干感官评分最高为84分,与其它干燥方式相比差异显著(P＜0.05);太阳能干燥时间短,干燥产品的硬度、咀嚼性、色泽较好,香气成分保留较好,能耗较低,适合哈密瓜的干燥.干燥条件为温度47.5℃,风速2.8m·s-1.

This experimental study aims to investigate the influence of solar drying parameters on water loss of fresh Hami melon flakes.This article presented the experiment results of drying kinetics .In this study, drying kinetics was conducted on a solar convective dryer with heat pump at four air temperatures (i.e., 40 °C, 50 °C, 60 °C, and 70 °C), flow rates (i.e., 1, 2, 3, and 4 m/s), and sample thickness (i.e., 2, 5, 8, and 11 mm).The characteristic drying curve of Hami melon has been determined by experimental results.Eight models were simulated, and the Midilli-Kucuk model had highest fitting degree in thin layer drying models when all drying data was simulated.Within the scope covered, Fick's second law of diffusion was often used to compute an effective water diffusivity, which raised from 8.66×10 -11 m 2 /s to 3.12×10 -9 m 2 /s with drying temperatures, airflow rates, and thickness.The activation energy is 11.71 kJ/mol, it indicates the effect of temperature on diffusion coefficient.

To compared the effect of different drying methods on the quality of mushroom, the fresh dried mushroom were dried by vacuum freeze-drying, hot air drying and solar drying methods respectively. The effects of different drying methods on the quality characteristics of dried mushrooms (including shrinkage, rehydration, hardness, polysaccharide content, protein content, amino acid content and type) were investigated and the most suitable drying method for dried mushrooms was further found. The results showed that the solar drying method could better maintain its nutrient composition, the shrinkage and hardness of dried mushroom products were small, the rehydration rate was large and the drying time (7.25 h) and drying energy consumption(1.49 kW·h) were the least. Considering the cost, solar drying was the most reasonable way to dry dried mushrooms.

以南美白对虾为试材,研究了不同太阳能干燥量（1、2、3、4 kg）对南美白对虾干燥速率、水分活度、硬度、弹性、咀嚼性、色泽、收缩率、复水率等品质特性和干燥能耗的影响。结果表明,干燥量越大,干燥速率越慢,干燥时间越长;不同干燥量干燥初期,南美白对虾的水分活度变化不明显,不同干燥量间差异不明显,当干燥到一定程度（干燥到5 h时）,不同干燥量下水分活度出现显著差异（P＜0.05）;干燥量为3 kg与4 kg时,南美白对虾干燥产品咀嚼性分别为137.41 mJ和131.06 mJ,显著优于其他干燥量（P＜0.05）;不同干燥量条件下,南美白对虾干燥后的色泽变化趋势不明显;干燥量3 kg与4 kg,干燥后的南美白对虾收缩率分别为22%和21.2%,复水率分别为73.0%和76.5%,收缩率显著低于、复水率显著高于其他干燥量（P＜0.05）;干燥量为3 kg,干燥时间为7 h时,总干燥能耗最低,为10.25 kWh,显著低于其他处理（P＜0.05）。干燥量3～4 kg时,南美白对虾干燥产品的咀嚼性、色泽、收缩率、复水率等理化特性优于其他干燥量,干燥能耗低,适于干燥南美白对虾产品。

为找到合适南美白对虾干燥方式,以南美白对虾为试验原料,研究了自然晾晒、热风、太阳能和真空冷冻干燥4种方式对南美白对虾理化特性和干燥能耗的影响.结果发现:不同的干燥方式在干燥初期水分活度均变化不明显,干燥产品的硬度、咀嚼性、色泽、收缩率、复水率差异显著;不同干燥方式对南美白对虾基本营养成分和脂肪酸影响显著,营养成分均有一定损失,干制品脂肪酸中棕榈酸含量最高.不同干燥方式对南美白对虾能耗影响差异显著,真空冷冻干燥＞热风干燥＞太阳能干燥＞自然晾晒干燥.太阳能干燥时间最短,干燥产品的硬度、咀嚼性、色泽较好,营养成分损失较少,能耗较低,是一种绿色低碳、节能降耗的适合南美白对虾干燥的方式,干燥条件为:温度53.00℃,风速为7.00 m/s.

In order to reduce the solar drying energy consumption of Penaeus vannamei, the Penaeus vannamei as raw materials, on the basis of single factor test, the solar drying temperature, wind speed and drying capacity were selected for Box-Behnken design. The results showed that the effect of the drying temperature and drying capacity on the energy consumption was extremely significantly (P<0.01), the effect of the drying airflow rate on the drying energy consumption was significantly (P<0.05). The order of influence of each factor on drying energy consumption was drying capacity>drying temperature>drying airflow rate. The optimum process was:the drying temperature 53℃, the drying airflow rat 7 m/s, the drying capacity 3.6 kg, under this condition, the energy consumption of solar energy drying of Penaeus vannamei was 9.18 kW·h(33048 kJ).

With Penaeus vannamei as the experimental material,the effects of solar drying temperature on the drying rate,water activity,hardness,elasticity,chewiness,color,shrinkage,rehydration rate and other physical and chemical properties and drying energy consumption of Penaeus vannamei are studied at 45,55,65,75 ℃.The results show that when the drying temperature is 45～ 55 ℃,the physical and chemical properties of Penaeus vannamei dried products are better than those of other temperatures and with low drying energy consumption,it is suitable for drying Penaeus vannamei products.

Chinese wolfberry fruit is the mature fruit of Ningxiawolfberry. It contains rich bioactive substances and nutrients, such as wolfberry polysaccharide, total sugar, amino acids, betaine, carotene, niacin and trace elements etc. It has the function of immune regulation, anti-tumor, antioxidant, anti-fatigue, lowering blood lipid and blood sugar, etc. The mature period of wolfberry fruit is from June to September, and flowering, fruitage and maturation at the same time. The fresh Chinese wolfberry fruit is easy to get mildew due to its thin peel, high moisture and sugar content. Under normal environment and without any treatment, mildew will occur within 1 day after wolfberry fruit being picked. The mildew rate will reach 30%-40% 2 days later, and as high as 50%-80% after 3 days. Commodity value of the mildewed wolfberry is seriously lost. The reproduction of microorganisms is the cause of mildew. Drying process is commonly used to prolong its shelf life. At present, the drying methods mainly include natural drying and hot air drying. However, mildew is still serious during the early stage of drying process due to the varieties of pathogenetic mould. In order to study the mildew problem of Chinese wolfberry, the pathogenetic mould were isolated from the fresh Chinese wolfberry fruit and identified by morphological characters and identification. The biological characteristics related to mold rate were determined. Six strains were isolated from the moldy Chinese wolfberry fruit, which are 1Fusarium species, 2Alternariasp., 6Fusarium oxysporum, 7Penicilliumsp., 11 Gibberella fujikuroiand 21Penicillium oxalicum. When the mould was separated, the single colony on the culture medium was counted. The strains were identified by optical microscopy. Fungal separation test isolated 58 fungal single colonies. The detection rate ofFusarium and green fungus was the highest. Artificial infection test showed that all of these six molds were able to cause health Chinese wolfberry fruit mildew, and the same moulds were isolated again from the mould spots. The lethal temperatures on these six strains were difference. The highest was 54℃. Six strains stopped growing at this temperature. The optimal growth pH value of six strains ranged from 4 to 8, with the highest mould spore germination rate at pH value 6. Six strains could grow when the optimal growth relative humidity was from 30% to 90% with the most optimal range between 75% and 85%. The pathogenic fungus which caused the rot of fresh wolfberry were isolated and identified, the effects of temperature, humidity and pH value on the growth of mold were studied. Together, these results provide the theoretical basis for the control of microorganisms growth, and also provide technical support for Chinese wolfberry storage and drying process in the future.

食物霉变是一种常见的自然现象,引起该现象的主要原因是霉菌的生长繁殖.霉菌污染给人类生产和生活带来严重危害,因此,霉变的防治显得尤为重要.综述了由微生物导致的各种食品腐败变质现象,对霉菌菌种筛选、纯化分离、鉴定、生物学特性的研究进展进行梳理,并归纳了目前防霉技术的现状.

以南美白对虾为试验原料,研究了4、6、8、10 m/s太阳能干燥风速对南美白对虾干燥速率、水分活度、硬度、弹性、咀嚼性、色泽、收缩率、复水率等理化特性和干燥能耗的影响.结果表明,干燥风速(6～8)rn/s时,南美白对虾干燥产品理化特性优于其他风速,干燥能耗低,适于干燥南美白对虾产品.

To improve the level of China's staple food processing, this paper analyzed the development advan-tages of China's staple food processing industry from the aspects of material supply, scale efficiency, industrial layout, marketing mode and so on. It put forward the main problems at present. It proposed to implement inno-vation drive development strategy, through build the public service platform, improve the standard system of the staple food processing industry, and promote the industrialization of old and famous staple food and other mea-sures to promote the development of China's staple food processing industry.

本文采用SWOT分析方法对枸杞发源地宁夏省中宁县的枸杞鲜果干燥产业发展的外部环境和内部要素进行组合分析。建议其应利用自身优势，抓住中国健康产业高速发展的历史机遇，尽快完善自身短板，保证枸杞产品质量，稳固中宁县枸杞品牌知名度，最终实现中宁县枸杞鲜果干燥产业的可持续发展。

Penaeus vannamei is the agricultural product with high nutrition and delicious taste. It is becoming increasingly popular in both domestic and foreign consumers and has realized its health benefits to people. But Penaeus vannamei is a kind of product with seasonal characteristics for harvest and has short storage period due to the vulnerability to infection by the microbes and spoilages during storage. As a result, we may suffer a great loss in the end. So the drying of Penaeus vannamei is becoming an important processing. The drying of Penaeus vannamei is mainly the traditional natural drying at present. It has many disadvantages:products being spoilt due to wind, rain, and dust, great loss due to animals and birds, and deterioration due to decomposition by fungi and insect. Further, the process will spend much time, need a lot of labors and occupy a large area for spreading the produce out to dry. So the natural drying under the open sky can not guarantee the quality of final products. It is difficult to meet the needs of industrial production. The drying using coal-fire needs a lot of energy consumption and causes heavy pollution during the drying process. Whatever, the artificial mechanical drying such as vacuum freeze-drying and hot-air drying is energy intensive and expensive, and it will ultimately increase the product cost. Solar drying system can process Penaeus vannamei in clean and sanitary conditions. It takes little time and energy, occupies fewer areas and improves product quality. Solar drying is efficient and can protect the environment. To reduce the Penaeus vannamei drying energy consumption and improve the drying quality, the effects of solar drying temperature, drying capacity and airflow rate on the drying process were investigated in the laboratory. The results showed that the increase of the drying temperature and airflow rate and the reduction of the drying capacity could improve the drying rate and shorten the drying time. In the later stage of drying, the effect of drying parameters on water activity was significant. Different drying temperature had significant effect on the texture of Penaeus vannamei after rehydration. The change of color was not so obvious with different drying parameters but had a big difference with raw Penaeus vannamei. The 3 drying parameters had significant effect on dry shrinkage and rehydration ratio. With the increase of temperature and airflow rate, the energy consumption had a significant increase. Increasing the drying capacity could improve the utilization of the energy consumption. The drying time also had much relationship with the energy consumption. Through laboratory experiment, the drying temperature was 45-55℃, airflow rate was 6-8 m/s, and drying capacity was 3-4 kg. And the relationships between the drying temperature, drying capacity and airflow rate and energy consumption were analyzed through the response surface method. The quadratic regression models were established. The optimal parameters were as follows:solar drying temperature of 53.40℃, airflow rate of 7.43 m/s, and drying capacity of 3.65 kg. Based on the laboratory test, the pilot scale test of solar drying of Penaeus vannamei was carried out. It have dried 100 kg Penaeus vannamei (69.5 kg after Salt solution pre-cooking) , got 38.16 kg final product and took 4.5 hours. The total energy consumption of solar drying was 549 827.05 kJ, including effective use of solar energy 379 619.05 kJ and the electric power 47.28 kW·h. The energy consumption was 0.68 kW·h/kg.Compared with electric heating drying,it could save 1.51 kW·h/kg energy consumption. Compared with coal drying, it could make 0.75kg/kg CO2 emission reduction. The results will provide the basis for the industrial production of Penaeus vannamei solar drying.