Study On High Voltage Electric Field Drying Technology And Characteristics Of Zanthoxylum Bungeanum

The pickled pepper has a high moisture content and is prone to mouldy and rotting reaction during storage and transportation,resulting in unnecessary economic losses.So,the dried products of pepper become the main content for storage and consumption.Drying technology has become an important process for preliminary working of fresh pepper,providing an important guarantee for storage,transportation and consumption of pepper.Therefore,it's high meaningful to study and develop the deep processing products of pepper.And high voltage electric field is a new drying technology,which has the advantages of good drying quality,fast drying rate,energy saving and environmental protection.So,high voltage electric field drying technology to dry pepper is used in this paper,which evaluate the drying effect of pepper by the prospect of drying process,drying model,drying product quality and so on,providing the theoretical basis for the initial processing technology of pepper.The main contents of the study are as follows:(1)The electric field drying characteristics of pepper were studied.According to the influence of voltage,laying amount and needle pole distance on the drying process of pepper electric field,it is concluded that the electric field drying ofpepper is mainly slow drying,and the electric field and laying amount have significant effect on the drying process,but the needle pole distance has no significant effect.(2)Seven mathematical drying models were selected to fit and predict the drying process of pepper.The results show that the midilli and kucuk model is more suitable to describe the drying characteristics of pepper than others.(3)Optimization of electric field drying process of pepper.Taking the extraction rate of the essential oil of pepper as the response value and using the central combination experiment design principle of box-benhnken,the optimum drying process of pepper was obtained as follows: voltage 19.87 kV,laying quantity54.55 g,needle pole distance 3.83 cm,Under this condition,the essential oil content of Zanthoxylum bungeanum was 8.423 ml / kg.(4)Analysis of main chemical components of essential oil of pepper.The chemical constituents of the essential oil of pepper are analyzed by gas-mass spectrometry(gc-ms).The results show that the main chemical constituents of the essential oil are terpenes and alcohols.Among them,there are 11 terpenes,accounting for 31.81%,mainly ?-pinene(3.76%),lemon oil(6.63%),?-elemene(3.32%),caryophyllene(3.00%),?-pinene(3.76%),?-elemene(3.32%)and caryophyllene(3.00%).D(7.95%),b(3.79%),alcohol(64.85%),linalool(55.31%),terpene(2.34%),eucalyptus oil(3.15%),linalool(55.31%),terpene(2.34%),eucalyptus oil(3.15%)and terpene(2.34%),respectively.(2e,6e)-10,11-epoxy-3,7,11-trimethyl-2,6-dodecadiene-1-ol(2.77%).