关键词: 哈密瓜片, 热风干燥, 响应面法, 干燥特性, 干燥工艺

Abstract: In order to improve the quality of air drying technology on Hami melon slices, the drying process of Hami melon slices is optimized. On the basis of single factor experiment, using drying temperature, drying wind speed and slice thickness as independent variables and sensory evaluation as response value, the BoxBehnken center combined test design was carried out, and the response surface optimization analysis was performed, and the drying process of Hami melon slices was determined. The results showed that with the increase of drying temperature, the color difference of Hami melon slices increased gradually, and the rehydration ratio decreased gradually. With the increase of drying wind speed, the rehydration ratio decreased gradually, but the color difference of Hami melon slices was not different. With the increase of slice thickness, the color difference of Hami melon slices increased gradually that the change was more obvious than drying temperate and the rehydration ratio decreased gradually. Response surface optimization results showed that the optimum drying parameters of dying apricot were as follows: drying temperature 55 ℃, air velocity 2 m/s, and slice thickness 8 mm. Under this condition, the highest score for sensory evaluation was 92.1.

Key words: Hami melon slices, hot air dry, response surface method, drying characteristics, drying process