Cucurbita Pepo L Hot-air Experimental Study Of Drying Characteristics And Drying Technology

Moisture content of high nutritional value, Cucurbita pepo L grown seasonal vegetables in less obvious is the standing of a family transfer, now mainly sold fresh, because of the high moisture content should not be saved, can save its drying, edible after rewatering.Uses GZ-1type dry test device, select hot air temperature (45℃, and55℃, and65℃, and75℃), and hot air speed (1.0m/s, and1.5m/s, and2.0m/s, and2.5m/s) and slice thickness (4mm,6mm,8mm, and10mm) three species factors on Cucurbita pepo L for hot air dry characteristics of test research, uses dry of slice do complex water test, painting out dry curve and dry rate curve and complex water rate table, Squash in analysis of data to determine best value of65℃drying,2.0m/s,4mm, from a comparison of water rates determine the value and feasibility of drying Cucurbita pepo L Used orthogonal test on Cucurbita pepo L hot air dry technology for test research, in hot air temperature, and speed, and slice thickness in the further find related factors on Cucurbita pepo L hot air dry process of effects degree, uses very poor and variance analysis respectively begged out best technology parameter, ultimately determine the optimal combination of hot-air drying summer squash is a temperature of65℃, speed for2.5m/s, slice thickness for4mm. Test measured room temperature25℃Cucurbita pepo L balances moisture and draw the corresponding moisture adsorption isotherm isotherms and resolved, based on available data on moisture absorption and analysis under25℃isotherm fitting, fitting curve drawn basically consistent. Relative humidity gradually growing Cucurbita pepo L during moisture absorption, and resolution between the isotherm hysteresis value is first increased and then declined, proved the equilibrium isotherm of water content in line with Cucurbita pepo L moisture adsorption hysteresis and hysteresis accompanying test procedures have been occurring.