孙辉 毛志幸 陈宗道

摘  要：為推动闽北锥栗精深加工技术的发展，提高锥栗脆球的干燥效率和品质，以干基含水率、干基失水速率和感官质量评分为指标，探索微波强度、装载量及初始微波功率密度（微波功率与装载量的比值，Mp0）对蒸煮熟化锥栗球脱水规律的影响。结果表明，微波功率和装载量均对干燥时间有显著影响，Mp0越大，干燥速率越快，其中恒速阶段随着Mp0增大而缩短，而且Mp0对熟化锥栗质地结构的影响更显著，Mp0在5.5 W/g时锥栗脆球感官评分最高（80），膨化率最大（2.92），脆度（3.51 N）最佳，孔隙率为61.4%，水分活度低于0.3。然后通过Matlab建立锥栗脆球水分比与时间的动力学模型，发现Page模型拟合度很高（0.99），可以阐明锥栗脆球微波脱水各阶段对其干燥速率的影响;干燥后样品的颗粒含水量随机分布符合六次多项式分布，与平均含水量一致。说明根据锥栗脆球微波干燥的动力学规律，可以通过分段变功率的方式进一步优化锥栗脆球干燥制品的干燥参数。

关键词：锥栗脆球;微波功率密度;转换含水率;动力学模型

中图分类号：TS255.6      文献标识码：A

Microwave Drying Dynamic Model of Castanea Henryi Crisp Ball

SUN Hui1， MAO Zhixing2， CHEN Zongdao3*

1. College of Tea and Food Science， Wuyi University， Wuyi， Fujian 354300， China; 2. Chongqing City Agricultural Machinery Appraisal Station， Chongqing 402160， China;3. Southwest University， Chongqing 400715， China

Abstract： In order to obtain Castanea henryi crisp ball products with a fast drying rate and high quality by microwave， a single factor experiment was used to explore the effects on dry basis moisture content， dry basis water loss rate and sensory quality of different microwave power， loading and microwave power per unit load， ie microwave power density （Mp0）. The results showed that both the microwave power and loading had a significant influence on the drying time， higher the microwave power would lead to higher vacuum degree and faster the drying. In the test range， the Mp0 was the decisive factor affecting the moisture removing properties of cooked chestnut. When the Mp0 was 5.5 W/g， the optimal sensory quality score of the ripened chestnut was 80 points， high expansion， brittleness rate and porosity was 2.92， 3.51 N and 61.4% respectively， water activity was less than 0.3. Based on the relationship between moisture ratio and time of microwave moisture removing of wild chestnut， Matlab software was used to determine the drying properties accorded with Page equation， and the model fitting degree was very high （0.99）， indicating that the equation could clarify the stage of microwave moisture removing of chestnut crisp ball. The results would provide theoretical references for the drying production of chestnuts. The random distribution of the particle moisture content of the sample after drying conformed to the sixth-order polynomial distribution， which was consistent with the average moisture content， indicating that the model be used to improve the quality stability of dried C. henryi crisp balls by phased varying power microwave

Keywords： Castanea henryi crisp ball; microwave power density; moisture content after pre-drying; dynamic model

DOI： 10.3969/j.issn.1000-2561.2021.07.034

锥栗（Castanea henryi）属壳斗科栗属坚果类植物，素有“干果之王”的美称，其果实营养丰富，蛋白质含量较高，富含多种限制性氨基酸。因为生鲜锥栗水分含量高，淀粉水解快，极易出现发芽、霉烂、虫蛀等情况，因而贮藏保鲜难度大[1]。另外，市面上的锥栗仍多以糖炒板栗为主，不过目前其深加工制品也涌现了锥栗酥、锥栗饮料等系列产品，但仍存在安全贮藏期和品质货架期短的问题，亟需引进新型干燥技术提升锥栗类深加工食品的生产效率和品质。……