不同乾燥技術對愛文芒果品質之影響

Effects of various drying methods on the quality of dried Irwin Mango fruits

陳曉菁(Chen, H. C.) ； 鄭智遠(C. Y. Cheng) ； 沈家儀(J. Y. Shen) ； 石佩玉(P. Y. Shih) ； 張錦興(C. H. Chang)

《臺南區農業改良場研究彙報》 78期 (2021/12) Pp. 46-56

摘要

本研究以愛文芒果利用傳統熱風（HAD）或新式熱泵（HPD）、冷風（CAD）、微波（MWD）及射頻（RFD）等乾燥技術製程，探討不同乾燥條件製成芒果乾之熱傳導與對流機制、乾燥效率及品質之影響。熱泵和微波其乾燥時間為熱風的4/5；射頻其乾燥時間為HAD的1／5，且熱泵、微波和射頻能源損耗最少；色澤上以熱泵處理後的果乾亮度值最高；不同乾燥製程的果乾之含水率皆達11%以下，水活性為0.57～0.62aw。整體來說，不同乾燥製程的果乾的含水率與水活性皆可符合食品衛生標準，本試驗結果顯示利用熱泵、微波和射頻等乾燥技術進行芒果果乾製程較熱風可有效降低能源耗損，提升農產加工品品質與貯存壽命，根據不同乾燥技術之效果，可提供芒果加工產業之參考，並增加農民收益。現有技術：臺灣芒果乾燥方式大都採用柴油火力或熱風乾燥，除了能源消耗多之外，易造成芒果果乾品質不穩，影響貯架壽命。創新內容：本試驗愛文芒果藉由不同乾燥技術進行芒果果乾的製程，探討各種因素與乾燥技術的相關性，以評估芒果果乾製程之乾燥效率及產品品質。對產業影響：建立不同乾燥技術製程之效果，可提供芒果加工產業之參考，並增加農民收益，穩定市場價格。

關鍵字

愛文芒果 ； 熱風乾燥 ； 熱泵乾燥 ； 冷風乾燥 ； 微波乾燥 ； 射頻乾燥

並列摘要

This study intended to use various drying methods to dry Irwin Mango fruits, and to further investigate their effects on the fruit quality. Traditional hot air drying (HAD), new heat pump drying (HPD), cold air drying (CAD), microwave drying (MWD) and radio frequency drying (RFD) were used to explore their heat conductivity and convection mechanism and drying efficiency under different drying conditions. Results indicated that drying time of HPD and MWD are 4/5 of HAD, and the drying time of RFD is only 1/5 of HAD. The energy consumption was found least in the HPD, MWD and RFD. The color, the brightness value was best in heat pump (HPD). The water content was all below 11%, and the water activity was between 0.57 and 0.62 aw. In short, the moisture content and water activity of different drying methods could meet the food hygiene standards. Based on the results, it can provide farmers a reference to dry their mango fruits in the future. It can also reduce energy consumption and improve the quality and storage life of processed agricultural products, increase farmer's income and stabilize the price of mango fruits. What is already known on this subject? Most of the Taiwan's mango was dried by hot air from diesel oil. This method is not only high energy consuming, but also causing instability in the quality of dried mango, which consequently affected their shelf life. What are the new findings? In this study, different drying methods were used to dry up mango fruits, and to investigate the correlation between various factors and drying methods in terms of the drying efficiency and the quality of product. What is the expected impact on this field? Establishing the effects of different drying method for farmers as reference to dry their mango fruits, the method can increase farmers' income and stabilize the price of mango.

並列關鍵字

'Irwin' mango ； hot air drying ； heat pump drying ； cold air drying ； microwave drying ； radio frequency drying