EFFECT OF HIGH HUMIDITY AIR IMPINGEMENT BLANCHING PRETREATMENT ON HOT AIR DRYING KINETICS AND PRODUCT COLOR OF SEEDLESS GRAPES

摘要：

　　Seedless grapes pretreated by high humidity air impingement blanching (HHAIB) at different temperatures (90 to 120 °C) and blanching time (30 to 120 s) were dried at 55 to 70 °C.The polyphenol oxidase (PPO) activity of the grapes decreased with the increase of blanching temperature and pretreated time.Drying experiments results showed that HHIAB treatment could significantly accelerate the drying rate.The moisture effective diffusivity ranged from 1.08×10-10 to 2.35×10-10 m2/s calculated by the Fick’s second law of diffusion.Color analysis of dried grapes showed that grape samples pretreated by HHAIB at 110 °C for 90s and dried at 55-60 °C could effectively inhibit the enzymatic browning and obtain the color of green-yellow raisins.

关键词： Grapes high humidity air impingement blanching moisture effective diffusivity polyphenol oxidase color

作者: Jun-Wen Bai Zhen-Jiang Gao Hong-Wei Xiao Zheng Lou Qian Zhang Hao-Yu Ju

作者单位: College of Engineering,China Agricultural University.P.O.Box 194,17 Qinghua Donglu,Beijing 100083,China

会议类型: 国际会议

会议名称: The 18th International Drying Symposium Conference(第十八届国际干燥学术大会(IDS2012))

会议地点: 厦门

会议语种:英文

页码: 1-11

在线出版日期: 2012-01-11（万方平台首次上网日期，不代表论文的发表时间）