以新鲜青椒为原料,采用洞道与流化床组合的方法对其进行干燥,首先确定不同切片宽度下洞道与流化干燥的含水率转换点,并在流化阶段以复水比、Vc和叶绿素保留率作为评价指标,通过单因素和正交试验对青椒切片宽度、风速、流化温度等进行工艺参数优化.结果表明,洞道与流化相结合干燥青椒的最佳工艺条件:青椒的切片宽度为 4 mm,洞道干燥的热风温度65℃,风速 0.85 m·s-1,由洞道转为流化干燥时的干基含水率转换点为 1.17 g·g-1,流化干燥的风速为 1.0 m·s-1,热风温度 60℃,此时青椒干制品的复水比为7.86,Vc保留率为 55.38%,叶绿素保留率 35.40%.研究开发的干燥工艺将为青椒干制品的规模化生产提供技术参考.

The cabbage was dried with fluidized bed and three factors of air flow,intake air temperature,the shred thickness were inspected on the product dried cabbage sensory quality,rehydration ratio,drying rate effects.The analysis of orthogonal experiment was carried out.The results showed that the main factor affecting the drying rate is the thickness of cabbage,followed by the intake air temperature,and finally the air flow.The better operating conditions are:slice thickness of 2 mm,drying temperature is 60 ℃,wind speed 40.1 m3/h.