The Study On Hot Air Drying Processings And Storage Conditions Of Three Aromatic Vegetables

Perilla, mint and sage were aromatic vegetables, could be used as food also drug, were loved by the people. In this paper, the chlorophyll content, water activity, colour, browning, the total number of colonies, and other physical and chemical indicators were used to measure changes in the quality of these three aromatic vegetables. Gas chromatography- mass spectrometry and Electronic nose technology were used to analyze its aroma. Based on all of these, the hot air drying process and storage conditions of three kinds of aromatic vegetables were optimized. The main contents and conclusions are as follows:According to the correspondence between moisture ratio and drying time in hot air drying process, using experimental data to fit seven kinds of commonly used drying models,by nonlinear regression. According to the goodness of fit to choose the best hot air drying model to describe the moisture change of Perilla, mint and sage in the drying process. The best hot air drying model of perilla, mint and sage were Modified-Page model.In the drying process, by detecting the Quality and aroma changes of perilla, mint and sage dried at 55, 65, 75, 85 and 95 ℃, determined the optimal drying process. The optimum drying temperature of perilla and mint were both 55 ℃, the optimum drying temperature of sage was 65 ℃.Dehydrated perilla, mint and sage were packaged by vacuum(ZS) and non-vacuum plastic(FS), vacuum(ZL) and non-vacuum aluminum foil(FL), and stored at high temperature, low temperature and room temperature storage conditions. The quality and aroma changes of dehydrated perilla, mint and sage during storage were detected to determine the optimal storage conditions. The optimal storage conditions of dehydrated perilla was ZL packaging and stored at low temperature.The optimal storage conditions of dehydrated mint and sage were ZL packaging and stored at room temperature.