The effects of kneading and brushing on the physicochemical properties of “Dojo Hachiya” dried persimmon were investigated. All the “Dojo Hachiya” dried persimmons were produced using a traditional drying method, in which kneading and brushing techniques were used. During the drying process, secondary surface formation was observed. The moisture and sugar content, color, thickness, and texture of the secondary surface were measured. Sugar crystals on the surface were observed using scanning electron microscopy, and X-ray computed tomography was used to investigate the moisture distribution of the secondary surface. The results indicated that kneading treatment promoted moisture evaporation during drying and the final moisture contents of the four types (persimmons with kneading and brushing, persimmons with kneading and without brushing, persimmons without kneading and with brushing, persimmons without kneading or brushing) were 58.30%, 58.73%, 92.03%, and 90.85% (in dried basis), respectively; chroma indices (10.51, 11.22) of the samples with kneading were significantly (p < 0.05) lower than those (19.24, 20.84) of the samples that were not kneaded; kneading treatment also increased the thickness of the secondary surface from 2.75 to around 3.30 mm, and improved the texture properties (hardness, cohesiveness, springiness, gumminess, chewiness) of the secondary surface, whereas brushing had no obvious effects on these properties. The results of sugar analysis suggested that brushing enhanced sugar crystallization on the surface of the dried persimmon. This information provides fundamental knowledge that can facilitate production of high-quality dried persimmon and may help in improving the quality of dried persimmon through improved drying and storage methods.

研究了揉和刷对“道场八谷”柿饼理化性质的影响。所有的“ Dojo Hachiya”干燥柿子都是使用传统的干燥方法生产的，该方法使用了揉和刷涂技术。在干燥过程中，观察到次级表面的形成。测量了次表面的水分和糖含量，颜色，厚度和质地。使用扫描电子显微镜观察表面上的糖晶体，并使用X射线计算机断层扫描技术研究次表面的水分分布。结果表明，捏合处理促进了干燥过程中水分的蒸发，并促进了四种类型的最终水分含量（柿子加揉和刷，柿子加揉和不刷，未捏合和刷涂的柿子，分别为58.30％，58.73％，92.03％和90.85％（以干基计）；捏合样品的色度指数（10.51，11.22）显着（p  <0.05）低于未捏合的样品（19.24，20.84）；捏合处理还将次表面的厚度从2.75毫米增加到了3.30毫米左右，并改善了次表面的质地（硬度，内聚力，弹性，胶粘性，耐嚼性），而刷涂对这些性质没有明显影响。糖分分析的结果表明，刷涂可以增强柿子干糖表面的糖分结晶。此信息提供了一些基本知识，可以帮助生产高质量的柿饼，并可以通过改进的干燥和存储方法帮助提高柿饼的质量。