【摘要】 【目的】研究传统葡萄干燥工艺对葡萄果实干燥特性及水分扩散系数的影响,为新疆葡萄制干干燥理论提供理论依据。【方法】采用晾干和晒干两种传统的制干工艺制干,分析制干工艺对葡萄干燥特性及水分扩散系数的影响,建立干燥动力学模型。【结果】晒干工艺条件下,环境中的最高温度显著高于晾干环境中温度,最低温度低于晾干环境中最低温度。晒干条件下,葡萄果实的干燥速率高于晾干方式。通过对4种模型的拟合分析,Page模型是最符合葡萄干燥的模型,决定系数R²值最大,卡方检验值χ²和均方根误差R²均值最小,分别为0.998 2、8.55×10^-4和0.001 5。通过有效水分扩散系数计算,晒干和晾干工艺的有效水分扩散系数分别为2.036 25×10^-8、6.468 8×10^-9,晒干工艺的有效水分扩散系数明显大于晾干方式的有效水分扩散系数。【结论】Page模型可以有效的阐述传统葡萄会干工艺条件下葡萄果实水分的变化规律。更多还原

【Abstract】 【Objective】 To study the effects of traditional drying process on drying characteristics and water diffusion coefficient of grapes.【Method】Two traditional drying processes: air-drying and sun-drying, were adopted to analyze the effects of drying process on the drying characteristics and moisture diffusion coefficient of grapes in order to establish the drying kinetics model.【Result】The results showed that the maximum temperature in the sun-drying process was significantly higher than that in the air-drying environment, and the minimum temperature in the sun-drying process was lower than that in the air-drying environment. A similar conclusion was drawn for the humidity conditions in the drying environment. According to 4 drying kinetics of statistical parameters, the Page model was the most suitable one for drying grapes, for the determination coefficient R² was the largest, and χ₂ and RMSE were the smallest, which were 0.998,2, 8.55×10^-4 and 0.001,5. By calculating the effective water diffusion coefficient, the effective water diffusivities of sun-drying and air-drying processes were as follows: 2.036,25×10^-8 and 6.468,8×10^-9. The effective moisture diffusion coefficient of the sun-drying process was obviously larger than that of the air-drying method.【Conclusion】The Page model can effectively explain the variation law of grape fruit moisture under the traditional grape drying process conditions, and the research results can provide a theoretical basis for Xinjiang grape drying theory.更多还原