Nghiên cứu xác định phương pháp sấy phù hợp cho cơm dừa nạo

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Tác giả: Mạnh Tuân Bùi, Anh Đức Lê, Minh Trọng Võ

Ngôn ngữ: Vie

Ký hiệu phân loại: 631 Specific techniques; apparatus, equipment, materials

Thông tin xuất bản: Nông nghiệp và Phát triển nông thôn , 2022

Mô tả vật lý: 79 - 85

Bộ sưu tập: Metadata

ID: 394642

Thêm vào giỏ

Dầu dừa chiếm vị trí quan trọng trên thị trường thế giới. Cơm dừa ngoài việc sử dụng trong công nghiệp ép dầu còn là nguồn thực phẩm quý giá cung cấp chất béo cho con người. Tuy nhiên, hiện nay phương pháp làm khô chủ yếu là phơi nắng, sấy bằng thủ công, sấy không khí nóng... nên chất lượng cơm dừa sau khi phơi, sấy chưa cạnh tranh được với cơm dừa ngoại nhập. Nghiên cứu đã tiến hành sấy cơm dừa với 6 phương pháp: sấy không khí nóng, sấy không khí nóng kết hợp hồng ngoại, sấy bơm nhiệt, sấy bơm nhiệt kết hợp hồng ngoại, sấy tầng sôi và sấy tầng sôi kết hợp hồng ngoại nhằm xác định phương pháp sấy phù hợp trên cơ sở đánh giá về tốc độ giảm ẩm, màu sắc, hàm lượng dinh dưỡng cơm dừa sau khi sấy. Kết quả đã xác định được phương pháp sấy tầng sôi kết hợp hồng ngoại là phù hợp với nhiệt độ sấy 40oC, thời gian sấy 1 giờ, tốc độ giảm ẩm trung bình trong quá trình sấy là 40,3%/giờ, cơm dừa nạo sau khi sấy có màu trắng sáng với chỉ số màu ∆L* là 5,7, độ lệch màu chung ∆E* là 6,34, hàm lượng chất béo 58,72%, mùi vị đặc trưng, đáp ứng được yêu cầu xuất khẩu theo tiêu chuẩn Việt Nam., Tóm tắt tiếng anh, Coconut oil has occupied an important position in the world market. Besides, being used in oil pressing industry, coconut meat is also valuable food sources for the human being. However, the method of drying is mainly drying sun, manual drying, semi-automatic drying... so shredded coconut after drying has not ensured the quality of color and nutrient content. The research was conducted on drying of shredded coconut with six methods, including of hot air drying, hot air assisted infrared drying, heat pump drying, heat pump assisted infrared drying, fluidized bed drying and fluidized bed assisted infrared drying to determine the appropriate drying method based on the assessment of moisture drying rate, color and nutrient content of coconut after drying. The results showed that the fluidized bed assisted infrared drying method was suitable for shredded coconut drying, the drying temperature of 40oC, drying time of 1 hour, drying rate during drying was 40.3%/h, desiccated coconut after drying is bright white with the index ∆L* of 5.7, the general color deviation ∆E* of 6.34, the fat content of 58.72%, characteristic flavor, meet the require Vietnamese standard.

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