CN114732100A - Green pepper air source heat pump drying process - Google Patents
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- 238000001035 drying Methods 0.000 title claims abstract description 80
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 title claims abstract description 78
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- 229930002875 chlorophyll Natural products 0.000 claims abstract description 23
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- 239000006002 Pepper Substances 0.000 description 1
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- XTLNYNMNUCLWEZ-UHFFFAOYSA-N ethanol;propan-2-one Chemical compound CCO.CC(C)=O XTLNYNMNUCLWEZ-UHFFFAOYSA-N 0.000 description 1
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- 230000014509 gene expression Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- UVOXKYYHMDAWNK-UHFFFAOYSA-L magnesium;3-[20-(carboxylatomethyl)-18-(dioxidomethylidene)-8-ethenyl-13-ethyl-3,7,12,17-tetramethyl-2,3-dihydroporphyrin-23-id-2-yl]propanoate;hydron Chemical compound [H+].[H+].[H+].[Mg+2].C1=C([N-]2)C(CC)=C(C)C2=CC(C(=C2C)C=C)=NC2=CC(C(C2CCC([O-])=O)C)=NC2=C(CC([O-])=O)C2=NC1=C(C)C2=C([O-])[O-] UVOXKYYHMDAWNK-UHFFFAOYSA-L 0.000 description 1
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- 238000007254 oxidation reaction Methods 0.000 description 1
- NSFSLUUZQIAOOX-LDCXZXNSSA-N pheophorbide a Chemical compound N1C(C=C2[C@H]([C@H](CCC(O)=O)C(=N2)C2=C3NC(=C4)C(C)=C3C(=O)[C@@H]2C(=O)OC)C)=C(C)C(C=C)=C1C=C1C(C)=C(CC)C4=N1 NSFSLUUZQIAOOX-LDCXZXNSSA-N 0.000 description 1
- CQIKWXUXPNUNDV-AXRVZGOCSA-N pheophytin a Chemical compound N1C(C=C2[C@H]([C@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)C(=N2)C2=C3NC(=C4)C(C)=C3C(=O)[C@@H]2C(=O)OC)C)=C(C)C(C=C)=C1C=C1C(C)=C(CC)C4=N1 CQIKWXUXPNUNDV-AXRVZGOCSA-N 0.000 description 1
- 230000000243 photosynthetic effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002918 waste heat Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/17—Systems in which incident light is modified in accordance with the properties of the material investigated
- G01N21/25—Colour; Spectral properties, i.e. comparison of effect of material on the light at two or more different wavelengths or wavelength bands
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/17—Systems in which incident light is modified in accordance with the properties of the material investigated
- G01N21/25—Colour; Spectral properties, i.e. comparison of effect of material on the light at two or more different wavelengths or wavelength bands
- G01N21/31—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
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- Physics & Mathematics (AREA)
- Spectroscopy & Molecular Physics (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Analytical Chemistry (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Drying Of Solid Materials (AREA)
Abstract
The invention relates to the technical field of green pepper processing, in particular to a green pepper air source heat pump drying process. The method comprises the steps of preprocessing, paving green pepper, controlling the temperature and the humidity in a drying space in stages, and dividing the drying space into a constant temperature stage and a variable temperature stage, wherein the color and the quality of the dried green pepper are determined. And (3) when the moisture content of the green pepper is reduced to 10%, drying is finished, and sampling is carried out to determine the chlorophyll content or color difference. Compared with the constant-temperature drying process and the traditional variable-temperature drying process, the drying process has the advantages that the color difference is respectively reduced by 11.3 percent and 3.95 percent, the opening rate is respectively increased by 19.59 percent and 11.56 percent, and the effective water diffusion coefficient is respectively improved by 15.42 percent and 5.77 percent. Compared with the traditional drying process, the drying process reduces the power consumption by about 15 percent, and has obvious advantages in the aspects of improving the color and quality of the green pepper and reducing the energy consumption.
Description
Technical Field
The invention relates to the technical field of green pepper processing, in particular to a green pepper air source heat pump drying process.
Background
Drying is an important process for ensuring convenient transportation or storage of materials, and is a common technology in agricultural production. The air source heat pump drying refers to a method of providing hot air through an air source heat pump system, then baking materials in a drying space and taking away moisture in the materials.
The air source heat pump drying technology has the characteristics of low carbon, environmental protection, easiness in controlling the drying process and the like, is a drying method with low energy consumption, good drying effect and wide application range, and is researched and applied in the field of drying of agricultural products such as mushrooms, medlar, mushrooms and the like. The green pepper has strong seasonality and needs to be dried for convenient transportation and storage. The existing green pepper drying industry generally adopts an air source heat pump or coal as a heat source, and the heat supply of the coal causes pollution and is gradually eliminated.
The green pepper has high economic value and is an important economic crop in southwest areas. The peel of the mature fresh green zanthoxylum bungeanum contains various photosynthetic pigments, and a large amount of chlorophyll pigments are the main reasons for green peel of the green zanthoxylum bungeanum. In the drying process, degradation of chlorophyll is mainly enzymatic degradation, and comprises a chlorophyll PaO enzymatic degradation way and a peroxidase degradation way outside chloroplasts, degradation products comprise chlorophyllide a, chlorophyllin a, pheophytin a, pheophorbide a and the like, the degradation products have different color expressions, particularly are yellow brown, blue green and the like, the color of the peel of the dry green pepper can be influenced, and the color quality of the dry green pepper is determined by the regulation and control of the chlorophyll degradation. When the moisture content of the green pepper wet base is reduced to below 60%, the chlorophyllase activity is reduced by about 50%; and rupture of oil cells can reduce the activity by about 30% in a short time. The activity of peroxidase and pheophorbide is reduced remarkably by increasing the temperature. The quality can be represented by the color difference between the dry green pepper and the fresh green pepper, and the quality is higher when the color difference is smaller. At present, the color and quality of the dry green pepper bought and sold in the market are in direct proportion to the price, namely the greener the dry green pepper is, the higher the price is.
The dry trade material of green prickly ash is placed the district and is generally adopted brick dry space, and the energy cycle mode among the drying process is open mostly, leads to the heat to run off much, and power consumption is serious, and manufacturing cost is high. The green pepper drying process is generally designed according to experience, has high randomness and poor adaptability, has less research on chlorophyll degradation in the drying process, and lacks scientific theory support in the industry. The method optimizes the green pepper drying process, solves the problem of unstable high quality rate of the dried green pepper caused by empirical design at present, relieves the problem of low energy utilization rate caused by the existing open type drying mode of an air source heat pump, reduces the production cost, and improves the color, quality and economic value of the dried green pepper, and is the key research point of the invention.
Disclosure of Invention
Aiming at the problems, the invention provides a green pepper air source heat pump drying process. According to the invention, the green pepper variable-temperature drying process is researched for the first time, the chlorophyll content of the obtained dry green pepper is higher than that of the dry green pepper obtained by other methods, the color difference and the electric energy consumption are lower than those of the dry green pepper obtained by other methods, the color is emerald green, the color difference value is stable at 18 (+/-1.3), and the drying time is relatively short.
The invention relates to a green pepper air source heat pump drying process, which comprises the following steps:
(1) pretreating, and screening out rotten, mildewed and other damaged fresh green peppers;
(2) laying green Chinese prickly ash;
(3) the temperature and humidity in the drying space are controlled in stages, the drying space is divided into a constant temperature stage and a variable temperature stage, the time of the humidity discharging stage is determined by the humidity in the drying space, and the constant temperature stage or the variable temperature stage is possible. Staging may be controlled manually or automatically. The method comprises the following specific steps:
the first stage is constant temperature. The temperature is controlled at 30-40 ℃ and lasts for about 2-4 hours, so that the internal part of the green pepper is dehydrated and contracted through lower temperature, and the reaction path of chlorophyll and related enzymes is blocked, namely, the moisture content of the wet base of the green pepper is reduced to below 60% through dehydration, so that the activity of the related enzymes is reduced, and the maintenance of the chlorophyll content of the green pepper is facilitated;
and the second stage of temperature change. After the constant temperature stage is finished, the temperature is changed once per hour, the temperature is gradually increased, the temperature increase amplitude is determined according to the material placing amount, the amplitude is controlled to be about 7.5 ℃, and the temperature needs to be increased to more than 50 ℃ as soon as possible so as to ensure the sufficient drying rate and prevent the enzyme action time from being overlong. The drying completion time was about 15 hours;
(4) the color and quality of the dried green pepper are determined. And (3) when the moisture content of the green pepper is reduced to 10%, drying is finished, and sampling is carried out to determine the chlorophyll content or color difference.
The invention adopts a colorimeter to measure the color difference between the dry green pepper and the fresh green pepper. 15 samples are taken, a color difference meter is used for measuring the dried green pepper, and the average value of the color difference represents the color and the quality of the dried green pepper.
The invention adopts an organic solvent direct extraction method, namely an acetone-ethanol solution is used for extracting chlorophyll in the peel of the dry green zanthoxylum bungeanum, and a spectrophotometer method is used for measuring the chlorophyll content of the peel of the dry green zanthoxylum bungeanum. Mixing an 80% acetone solution and a 95% ethanol solution at a ratio of 1:1 to prepare an extractant, immersing a dry green pepper sample into 10mL of the extractant, and standing in the dark for 72 h. And (3) measuring the extracting agent and the extracting agent soaked in the sample by using a spectrophotometer, and finally obtaining the chlorophyll content by using a chlorophyll content calculation formula. The higher the chlorophyll content, the better the color quality.
The method adopts a halogen moisture tester to measure the moisture content, and takes a green pepper sample (containing pepper seeds) to be placed into the halogen moisture tester for measurement. When the moisture content of the wet base is about 10%, the green pepper is dried. The invention utilizes the industrial personal computer, the data acquisition card and the temperature and humidity sensor to carry out real-time monitoring, acquisition and data processing on the environment and the temperature and the humidity in the drying room, thereby determining the dehumidifying time of the air source heat pump.
The dehumidifying time refers to the time when the control system detects the specified humidity of each step of the drying process, the air outlet of the air source heat pump is opened, and meanwhile, the fan of the air outlet is started to discharge a part of warm and humid air in the drying space, maintain the specific relative humidity, and simultaneously maintain the temperature in the drying space before and after dehumidifying to be basically unchanged.
The drying space is a space or area for placing green peppers, namely a drying room or a drying room and the like, and is provided with an air inlet and an air outlet which are connected with an air source heat pump through a heat preservation air duct.
The specific steps of moisture removal are as follows: first-time moisture removal, and after drying begins, the relative humidity is maintained at 60%; performing secondary moisture removal, wherein when the moisture content of the green pepper is below 60 percent, and when the relative humidity is above 60 percent, the moisture is removed to 50 percent; the third time of moisture removal, when the moisture content of the green pepper reaches below 50%, and when the relative humidity reaches above 50%, moisture removal is carried out to 40%; the fourth time of moisture removal, when the moisture content of the green pepper reaches below 40%, and when the relative humidity reaches above 40%, the moisture removal is carried out to 30%; the fifth time of moisture elimination, when the moisture content of the green pepper reaches below 30%, and when the relative humidity reaches above 30%, the moisture elimination is carried out to 20%; and (4) removing moisture for the sixth time, wherein when the moisture content of the green pepper is below 20%, and when the relative humidity is above 20%, the moisture is removed to 10%. The number of times of dehumidification and the relative humidity can be adjusted according to actual conditions. The fifth and sixth dehumidification times are not normally used because the humidity is too low and the temperature is difficult to maintain, and the drying effect is not affected when the dehumidification is not used.
In conclusion, the invention has the following beneficial effects:
(1) the method adopts variable temperature control in the drying process, and is beneficial to reducing the degradation or oxidation of chlorophyll in the green pepper peel. Continuously heating to ensure the drying rate and prevent the action time of chlorophyll and enzyme from being overlong;
(2) according to the invention, waste heat recovery in the drying process is researched for the first time, so that heat loss is reduced, and energy consumption is reduced.
Detailed Description
Material reagent
Fresh green prickleyash is collected from hilly area and Jiangjin area in Chongqing city in 2020 and 2021 months; analytically pure acetone was purchased from Chongqing Chuandong chemical (group) Co., Ltd; 95% ethanol solution was purchased from Chongqing city Pukang disinfectant products, Inc.
Instrumentation and equipment
An air source heat pump dryer 1 HGKB-4; 5HGKB-4 of air source heat pump dryer; colorimeter, model NR 60C; an INESA visible spectrophotometer, model 721G; SUMMIT Hot-wire anemometer, model SUMMIT-565; halogen moisture meter, model FBS-760A.
Example 1
The embodiment of the invention relates to a green pepper air source heat pump drying process, which comprises the following steps of:
(1) pretreating, screening out rotten, mildewed and other damaged fresh green peppers;
(2) laying green Chinese prickly ash; in the experimental process, the laying thickness and the color difference of the dry green pepper have a certain relation, and other factors such as the wind speed and the like can be determined according to the laying thickness;
(3) the temperature and humidity in the drying space are controlled in stages, the drying space is divided into a constant temperature stage and a variable temperature stage, the time of the humidity discharging stage is determined by the humidity in the drying space, and the constant temperature stage or the variable temperature stage is possible. The staging may be controlled manually or automatically. The method comprises the following specific steps:
the first stage is constant temperature. The temperature is controlled at 30-40 ℃ and lasts for about 2-4 hours, so that the internal part of the green pepper is dehydrated and contracted through lower temperature, and the reaction path of chlorophyll and related enzymes is blocked, namely, the moisture content of the wet base of the green pepper is reduced to below 60% through dehydration, so that the activity of the related enzymes is reduced, and the maintenance of the chlorophyll content of the green pepper is facilitated;
and the second stage of temperature change. After the constant temperature stage is finished, the temperature is changed once per hour, the temperature is gradually increased, the temperature increase amplitude is determined according to the material placing amount, the amplitude is controlled to be about 7.5 ℃, and the temperature needs to be increased to more than 50 ℃ as soon as possible so as to ensure the sufficient drying rate and prevent the enzyme action time from being overlong. The drying completion time was about 15 hours;
(4) the color and quality of the dried green pepper are determined. And (4) when the water content of the green pepper is reduced to 10%, ending drying, and sampling to determine the chlorophyll content or color difference.
The specific steps of moisture removal are as follows: first-time moisture removal, and after drying begins, the relative humidity is maintained at 60%; performing secondary moisture removal, wherein when the moisture content of the green pepper is below 60 percent, and when the relative humidity is above 60 percent, the moisture is removed to 50 percent; the third time of moisture removal, when the moisture content of the green pepper reaches below 50%, and when the relative humidity reaches above 50%, moisture removal is carried out to 40%; the fourth time of moisture removal, when the moisture content of the green pepper reaches below 40%, and when the relative humidity reaches above 40%, the moisture removal is carried out to 30%; the fifth time of moisture elimination, when the moisture content of the green pepper reaches below 30%, and when the relative humidity reaches above 30%, the moisture elimination is carried out to 20%; and (4) removing moisture for the sixth time, wherein when the moisture content of the green pepper is below 20%, and when the relative humidity is above 20%, the moisture is removed to 10%. The number of times of dehumidification and the relative humidity can be adjusted according to actual conditions. The fifth and sixth dehumidification times are not normally used because the humidity is too low and the temperature is difficult to maintain, and the drying effect is not affected when the dehumidification is not used.
Example 2
The embodiment adopts a constant temperature process, and is mainly used for comparing the color and quality of the green Chinese prickly ash with the process of the invention.
The constant temperature drying at 40 ℃, 50 ℃ and 60 ℃ is respectively set, and the result shows that the color difference is minimum at 40 ℃ and the color and the quality of the dried green pepper are better.
Example 3
In this embodiment, the drying is conventional and is mainly used to compare the power consumption with the process of the present invention.
Table 1 different drying comparisons.
| Process for the preparation of a coating | Color difference | Drying time | Appearance of the product |
| The invention | 16.79 | 15 | Emerald green |
| Constant temperature process at 40 DEG C | 18.93 | 17.43 | Is relatively green |
| Conventional drying | 17.48 | 18 | Yellow color |
Compared with the constant-temperature drying process and the traditional variable-temperature drying process, the drying process has the advantages that the color difference is respectively reduced by 11.3 percent and 3.95 percent, the opening rate is respectively increased by 19.59 percent and 11.56 percent, and the effective water diffusion coefficient is respectively improved by 15.42 percent and 5.77 percent. Compared with the traditional drying process, the drying process reduces the power consumption by about 15 percent.
The results show that the invention has obvious advantages in improving the color and quality of green pepper and reducing energy consumption. Variations of different forms may occur to a person skilled in the relevant art on the basis of the foregoing description. It is not necessary for all embodiments to be exhaustive and modifications and variations are intended to be included within the scope of the claims.
Claims (4)
1. Green pepper air source heat pump drying process
(1) Pretreating, screening out rotten, mildewed and other damaged fresh green peppers;
(2) laying green Chinese prickly ash;
(3) controlling the temperature and humidity in the drying space by stages, wherein the temperature and humidity are divided into a constant temperature stage and a variable temperature stage, the time of the humidity discharging stage is determined by the humidity in the drying space, and the constant temperature stage or the variable temperature stage is possible and can be manually controlled or automatically controlled by stages;
(4) and (3) determining the color and quality of the dried green pepper, finishing drying when the moisture content of the green pepper is reduced to 10%, and sampling to determine the chlorophyll content or color difference.
2. The air source heat pump drying process of green pepper according to claim 1, wherein the constant temperature stage is characterized in that the first stage is constant in temperature; the temperature is controlled at 30-40 ℃ for about 2-4 hours, so that the internal part of the green pepper is dehydrated and contracted through lower temperature, and the reaction path of chlorophyll and related enzymes is blocked, namely, the moisture content of the wet base of the green pepper is reduced to below 60% through dehydration, so that the activity of the related enzymes is reduced, and the maintenance of the chlorophyll content of the green pepper is facilitated.
3. The green pepper air source heat pump drying process according to claim 1, wherein the temperature changing stage is characterized in that the temperature is changed in the second stage; after the constant temperature stage is finished, changing the temperature once per hour, gradually raising the temperature, wherein the temperature raising amplitude is determined according to the material placing amount, is controlled to be about 7.5 ℃, and needs to be raised to more than 50 ℃ as soon as possible so as to ensure sufficient drying rate and prevent the enzyme action time from being overlong; the drying completion time was about 15 hours.
4. The air source heat pump drying process of green pepper according to claim 1, wherein the moisture removal stage is characterized in that the relative humidity is maintained at 60% after the drying is started for the first time; performing secondary moisture removal, wherein when the moisture content of the green pepper is below 60 percent, and when the relative humidity is above 60 percent, the moisture is removed to 50 percent; the third time of moisture removal, when the moisture content of the green pepper reaches below 50%, and when the relative humidity reaches above 50%, moisture removal is carried out to 40%; the fourth time of moisture removal, when the moisture content of the green pepper reaches below 40 percent and the relative humidity reaches above 40 percent, the moisture removal is carried out to 30 percent; removing dampness for the fifth time, wherein when the water content of the green pricklyash peel reaches below 30%, the dampness is removed to 20% when the relative humidity reaches above 30%; the sixth dehumidification, when the water content of the green pricklyash peel reaches below 20%, the relative humidity reaches above 20%, the dehumidification is up to 10%, the dehumidification times and the relative humidity can be adjusted according to actual conditions, and the fifth and sixth dehumidification are difficult to maintain due to too low humidity, so that the green pricklyash peel drying machine is not used normally and does not influence the drying effect when not used.
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