关键词: 太阳能干燥, 风速, 哈密瓜, 品质, 能耗

Abstract: In order to find out the effect of different solar drying wind speed on the quality of Hami melon slices, the drying time, drying rate, water activity, texture, color, aroma component and energy consumption of Hami melon slices were studied under 1, 2, 3 and 4 m/s wind speed. The results showed that the drying time of Hami melon slices was shortened with the increase of wind speed, the drying process was only in the deceleration stage, and the water activity was decreased with the increase of wind speed. The hardness, adhesion, elasticity and chewability of Hami melon slices were positively correlated with wind speed, and the L * value of Hami melon slices' color taster increased with the increase of wind speed, and there was a significant difference between 1 m/s and 2,4 m/s （P<0.05）. There were 176 kinds of aroma components in Hami melon slices, and the four kinds of substances with the highest relative content were alcohol, ketone, aldehyde and ester. The energy consumption of drying increased with the increase of wind speed, and the difference among the groups was significant （P<0.05）, but the influence of different wind speed on the total energy consumption of drying was not significant. The quality of Hami melon slices was better than other wind speed under the solar drying wind speed of 2~4 m/s, which was more suitable for the drying of Hami melon slices.

Key words: solar drying, wind speed, Hami melon, quality, energy consumption