远红外辅助热泵干燥食用玫瑰花瓣及产品品质分析

为了探究远红外辅助热泵干燥食用玫瑰花瓣的可行性以及远红外辅助热泵干燥对食用玫瑰花品质的影响。本文以远红外辅助热泵技术干燥食用玫瑰花瓣，研究不同热泵温度（40、50、60 ℃）和远红外辅助方式（远红外分别在热泵干燥的全程、前程或后程辅助）下的干燥特性，以及对玫瑰花瓣品质和生物活性成分的影响。结果表明，热泵温度60 ℃条件下干燥45 min时，单位能耗除湿量最大，为2.73 g/(kW·h)，确定该时刻为划分干燥前程和后程的时间点。当热泵温度60 ℃，远红外功率4 kW，采用远红外后程辅助热泵干燥时，干燥时间最短，总能耗最低，干燥120 min后湿基含水率为11.59%。与单一热泵干燥相比，干燥时间缩短33.33%，总能耗降低36.18%，产品原花青素、维生素C和多糖成分均得到较好保持，DPPH自由基清除率最高，且更接近于新鲜玫瑰花的色泽。利用tian model方程可以较好地拟合玫瑰花瓣在远红外辅助热泵干燥过程中的水分含量变化。研究表明远红外辅助热泵技术干燥食用玫瑰花瓣安全、高效，能耗较低，产品品质高，该技术有望在行业内试行推广。

Far-infrared Assisted Heat Pump Drying of Edible Roses Petals and the Product Quality Analysis

In order to explore the feasibility of far-infrared assisted heat pump drying of edible rose petals and the influence of far-infrared assisted heat pump drying on the quality of edible roses. In this paper, far-infrared assisted heat pump technology was used to dry edible rose petals, and the effects of different heat pump temperatures (40, 50, 60 ℃) and far-infrared assisted methods (far-infrared is in the whole, forward or backward process of heat pump drying respectively) were investigated. Drying characteristics, energy consumption, and the effect on the quality and biologically active ingredients of roses were discussed. The study found that when the heat pump temperature was 60 ℃ and dried for 45 minutes, the unit energy consumption and dehumidification was the largest, which was 2.73 g/(kW·h). This moment was determined to be the time point for dividing the drying process and the back process. The results showed that when the heat pump temperature was 60 ℃, the far-infrared power was 4 kW, and the far-infrared back-end assisted heat pump was used for drying, the drying time was the shortest and the total energy consumption was the lowest. After drying for 120 minutes, the moisture content was 11.59%. Compared with the single heat pump drying, the drying time was shortened by 33.33%, and the total energy consumption was reduced by 36.18%. The proanthocyanidins, vitamin C and polysaccharide components of the product were well maintained. The DPPH free radical scavenging rate was the highest, and it was closer to the color of fresh roses. The change of moisture content of rose petals during far infrared-assisted heat pump drying could be well fitted by tian model equation. Studies had shown that the far-infrared assisted heat pump technology for drying edible rose petals was safe, efficient, low energy consumption, and high-quality products. This technology was expected to be piloted in the industry.