红外联合热风干燥对辣椒品质的影响泰山亚龙湾水上乐园作者：鱼建刚 李永才礼仪的功能来源：《科学导报·学术》2020年第65期 明溪蓝宝石
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【摘 要】辣椒干燥是减少辣椒收获后损失，提高加工效率，延长货架期的重要方式之一，本文通过对辣椒进行红外联合热风干燥试验，分析了不同干燥温度、红外辐射功率和红外辐射距离对辣椒干燥后总酚、泽、红素、抗坏血酸的影响，结果表明70℃的干燥温度、功率为425W、红外辐射距离为8cm为最优的干燥工艺。
tuv 【关键词】辣椒;红外联合热风干燥;品质
Abstract：Pepper drying is to reduce the hot pepper post-harvest losses，improve the machining efficiency，prolong the shelf life of one of the important ways. The effect of different drying temperature，the infrared radiation power and distance n on from the dry chili total phenol，color，red pigment and ascorbic acid were evaluated through infrared combined drying experiment.The results showed that the most optimal drying process was the drying temperature 70 ℃，infrared radiation power 425 w，infrared radiation distance 8 cm. .
Key words：Pepper，Infrared-assisted hot air-drying，Quality
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