The Influence of Low Temperature Hot Air Drying on Drying Characteristics and Quality of Lemon Slices
Lemon slices have high nutritional value.Hot air drying is the most common and economical processing method for preparing lemon slices,which can effectively preserve fresh lemons and achieve the purpose of rapid consumption by brewing.Because the nutrients in lemon slices are easily affected by high temperature,the drying process will directly affect the quality of lemon slices.In this study,the effects of different hot air dehumidification methods,inlet aperture,drying temperature curve and time on the drying characteristics,ascorbic acid,and sensory quality of lemon slices are investigated.Through significant difference analysis,the optimal drying method and control parameters for lemon slices can be obtained.The results show that,in the way of upper inlet and lower outlet circulating dehumidification,the aperture of upper inlet is set to Φ25 mm,and the velocity of outlet reaches the maximum;When the drying temperature curves from 85 ℃ to 80 ℃ and time of 2 hours,the moisture content of lemon slices is lower,and the ascorbic acid content and sensory quality are better.This provides a theoretical basis for the production technology and hot air drying parameters of lemon slices.
lemon sliceshot air drying methodsdrying characteristicsascorbic acidsensory quality
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