頁籤選單縮合
題名 | 荔枝鮮果之太陽能乾燥研究試驗 |
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作者 | 林金鐓; | 書刊名 | 農業工程學報 |
卷期 | 38:3 1992.09[民81.09] |
頁次 | 頁68-77 |
分類號 | 435.344、435.344 |
關鍵詞 | 太陽能; 荔枝; 乾燥; 鮮果; |
語文 | 中文(Chinese) |
中文摘要 | 本研究系以三個品種荔枝之果實為材料,使用不同溫度及寺間殺菁,應用太陽能乾燥機不同溫度烘乾以探討荔枝乾之最佳製造及保存方法。經多年之研究探討已研定一系列之製造過程。其步驟為先將荔枝鮮果以剪刀平蒂剪斷果梗,再以95℃左右溫湯殺菁30秒至一分鐘,以保持果實原有色澤,防止外穀凹陷或破裂,縮短乾燥時間。經殺菁後之果實即刻冷卻,然後分層放入乾燥機,每層果實累積厚度不宜超過三粒((約10cm)。乾燥初期以45℃熱風乾燥,約5小時後每將溫度調高為50℃烘10小時,55℃ 8小時,60℃ 7小時,並發現外殼堅硬,肉色金黃,果肉含水率20~23%左右,乾燥製成率為25~29%時即告完成。所烘製之產品芳香可口,成品以密封冷藏保存於5℃左右可維持高品質達200天以上。 |
英文摘要 | Present studies were conducted to develop a optimal process for drying fresh litchi fruits by use of solar energy drying-machine. The fruits of three litchi varieties were comparatively dried in different temperature series after they were blanched with hot water in different temperature for a various period. The results indicated that the best quality of dried litchi fruits could be obtained as the product were manipulated as following processes. Firstly, The fruits cutted from stalks were blanched in 95℃ hot water for 30 to 60 seconds to maintain their original fresh color and shape of the fruit, the blanched fruits were then dipped into cold water immediately. Secondary, the treated fruits were placed into a drying-machine with about 10 cm in depth of fruits each layer. The temperature inside the drying-machine was maintained at 45℃ for 5 hours in the beginning, then it was increase to 50℃ for 10 hours, 55℃ for 8 hours and 60℃ for 77 hours, The drying process had to end while the water-content in the fruits ranged from 20% to 23% and the product rate of dried fruit ranged from 25% to 29%. The product could be preserved in good quality for more than 200 days when it was kept in a airtight container under a conditions of 5℃. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。