酿酒葡萄皮渣红外干燥研究

对酿酒葡萄皮渣进行红外干燥研究,以期优化葡萄皮渣的干燥工艺,也为其它物料的红外处理干燥提供理论基础。实验对自然晒干、连续红外干燥、间歇红外干燥以及红外对流两步干燥进行研究,对每种干燥方法的干燥特征、灭菌效果以及干燥质量进行比较分析,并且对不同干燥处理的葡萄籽的超微结构进行观察。结果表明,连续红外干燥的干燥速率最高;除自然晒干和IR9min-CD55℃外,所有干燥方法均具有较好的灭菌效果;皮渣的总多酚和原花青素在所有干燥过程中都有一定损失,连续红外干燥对总多酚和原花青素具有较好的保护作用;红外干燥的葡萄籽的组织之间出现较多的孔隙,而自然晒干和对流干燥的葡萄籽组织间没有或有少量的孔隙。综上,连续红外干燥适合酿酒葡萄皮渣的干燥处理,具有高干燥品质。 

Infrared drying of wine grape pomace

The objective of this study was to determine the effects of infrared drying on the quality of dried wine grape pomace and related drying kinetics, with the aim to find a better way to dry it.Four drying methods including solar drying, infrared drying, intermittent infrared drying and two- stage drying ( infrared drying and convective drying) were studied. Drying characteristics, sterilizing efficacy, effects on pomace 's polyphenols and proanthocyanidins content as well as the micro- structure of dried grape seed were determined. The results revealed infrared drying had the highest drying rate; except for solar drying and IR9min- CD55℃, all the other drying methods had a good sterilizing ability.The content of polyphenols and proanthocyanidins decreased after drying and infrared drying created a comparatively small damage to these two substances.Through the scanning electron microscope, many small holes were found on the grape seeds' surface dried by infrared drying, less or no holes were found on that dried by solar drying or convective drying.In conclusion, infrared drying is a good way to dehydrate wine grape pomace with high drying quality.