【摘要】 由于新鲜胡萝卜木质素含量较高，经预干燥-压差膨化干燥后获得的制品存在质地坚硬、口感差的问题，文章采用冷冻对新鲜胡萝卜进行干燥预处理，在不同温度(4、–5、–9℃和–16℃)条件下对胡萝卜片进行预处理12 h，然后采用热泵干燥、红外压差膨化干燥的组合干燥法进行胡萝卜片干制加工，探究低温预处理对热泵干燥动力学、胡萝卜脆片色泽、膨化度、复水特性的影响规律，并优化预干燥后含水率的水平，以期提高干燥后胡萝卜脆片的品质以及口感。结果显示，低温处理能够显著提高胡萝卜的干燥速率和膨化度，而预干燥的含水率也会作用于干制品的膨化水平，并且随着预干燥含水率的降低，胡萝卜的复水性越好。胡萝卜脆片的最优干燥工艺为使用–16℃对胡萝卜片进行预处理，通过热泵干燥将胡萝卜片的含水率干燥到30%，随后进行压差膨化，能够得到满足预期的胡萝卜脆片。更多还原

【Abstract】 Due to the high lignin content of fresh carrots, the products obtained after pre-drying and explosion puffing drying suffer from issues such as a hard texture and poor taste. In this study, freezing was employed to dry fresh carrots, and the carrot slices were pretreated at different temperatures(4, –5,–9 ℃, and –16 ℃) for 12 hours. Subsequently, a combined drying method involving heat pump drying and infrared explosion puffing drying was utilized for drying the carrot slices. The impact of low-temperature pretreatment on the drying kinetics of heat pump, color retention, swelling degree, and rehydration characteristics of carrot slices was investigated in order to optimize the moisture content level after pre-drying. This optimization aimed to enhance the quality and taste of dried carrot slices. The results demonstrated that low-temperature treatment significantly improved both the drying rate and swelling degree of carrots. Additionally, it was found that the moisture content during pre-drying also influenced the swelling level of dry products, lower moisture content resulted in better rehydration properties for carrots.The optimal process for producing carrot chips involved pretreating them at –16 ℃ followed by reducing their moisture content to 30% through heat pump drying before conducting explosion puffing drying to obtain desired carrot chips.更多还原