No abstract

To obtain high-quality dried banana, by means of solid-phase micro-extraction, GC-MS, the total ion chromatogram (TIC) changes with time of banana aroma in different drying stages were analyzed. With searching in NISI Willy Database, the aromatic components of above samples were obtained. By classifying the types of the aroma components, the changes of its total number and the classification of substances were compared. A result was drawn that types of total aroma and its main ingredient changed slightly in its normal drying, and substances of esters had high content and the most species. But while drying to the anhydrous state, the main component material isoamyl butyrate transferred to furfural, and Aldehydes, ketones, furans substances increased significantly. These changes were associated with the physical diffusion of material components, biochemical synthesis and chemical decomposition. The results provide a basis for high-quality and high-efficiency banana dryer design.

In this paper, the deep-bed drying rate was analyzed under different bed depths and air temperatures. It was found that the bed depth had a greater impact on the drying efficiency, and if the initial moisture content of maize and the ventilation temperature are higher, the effect would be much more notable. The results will provide a basis for optimal design of the deep-bed drying devices.

In order to reveal the characteristics of thermal transmission and drying quality on the litchi’s multilayer structure, the peel and flesh that separated from fresh fruit were dried with the whole fruit by microwave radiation in three kinds of tempering intermittent HT0101, HT0505 and HT1010. Their characteristics of dehydration and the changes of color difference in drying process were compared. The results showed that microwave drying had influences on the capability of dehydration and the quality of color difference in different interval. The influence of HT0505 was more significant, while the other two conditions, in which there were only a small amplitude of cross and fluctuation, were approximate. In the same conditions of microwave drying, the capability of dehydration of peel and flesh separated was better than that of whole fruit, and the dehydration speed of peel was the fastest. As to color difference, the changes of peel and whole fruit were smaller and much easily to tend to stable. The change of the color difference on the flesh was obvious and finally tended to stable. The further research still needed the further study on biochemical effect during the transformation of quality.

In order to promote the highly energy-efficiency utilization level of solar energy demand type, this paper, based on the average radiation within the solar radiation spectrum range and application requirement analysis of quantum theory, investigated the technical bottleneck and solution on the highly energy-efficient storage and conversion of solar energy demand type. Studies showed that the key to highly energy-efficiency utilization was to synthetically promote the utilization rate of energy conversion in each solar area. It could make direct conversion and utilization of solar energy in accordance with easy-preserved type foods, electrical power, fuel and other forms of energy demand, and then conversion route of energy utilization could be cut down and energy losses in the process of transmission could be decreased. Making full use of energy of solar spectrum visible light area to increase the plant photosynthesis, or using catalysis to change the Fermi lever and minimum work function of photocell battery module stripping to strengthen the photo electricity conversion rate could further enhance the conversion rate of highly-efficiency utilization of solar energy demand type. The study was involving multi-field of knowledge, and still need to be integrated innovation with further theoretical research.