苹果冷冻干燥工艺优化.pdfVIP

※工艺技术 食品科学 2005, Vol. 26, No. 3 169 苹果冷冻干燥工艺优化 1 2 1 1 白 杰 ，曹晓虹 ，罗瑞明 ，周玉霞 ( 1.宁夏大学农学院，宁夏银川 75002 1；2.宁夏永康技术工程公司，宁夏银川 75000 1) 摘 要：对苹果进行冷冻干燥实验，确定了苹果片冻干工艺条件。计算了冻结时间，干燥时间，并与实验值进 行了比较。探讨了冻结速率，物料温度，干燥室及捕水器温度、压强对冷冻干燥过程及制品质量的影响。苹果 冷冻干燥优化工艺参数为：冻结时间1.0h ，升华干燥、解吸干燥时干燥仓压强分别为7 0 ～9 0P a 、2 0 ～3 0P a ，解 吸干燥时物料温度50 ～6 0 ℃，物料厚度10m m ，干燥时间为10h 。　 关键词：苹果；冷冻干燥；工艺优化 The Optimization of Freeze-drying Technology of Apple 1 2 1 1 BAI Jie ，CAO Xiao-hong ，LUO Rui-ming ，ZHOU Yu-xia ( 1.Agricultural College, Ningxia University, Yinchuan 75002 1, China； 2.Ningxia Yongkang Technical Engineering Corporation, Yinchuan 750001, China) Abstract ：The freeze-drying experiment of apples was studied in the paper, and obtained the freeze-drying technology for apple slice. The freezing time, drying time were calculated, and contrasted by experimental value. The influence of freezing rate, materiel temperature ，the temperature and pressure of drying room and water catching machine on the freeze drying process and the quality of the products was discussed. The optimal parameters of freeze-drying technology for apple slice are that the freeze time is 1.0h, sublimation and desorption pressure of drying room is 70～90Pa and 20～30Pa, materiel temperature in desorption is 50～60 ℃, material thickness is 10mm, freeze-drying time is 10h. Key w ords ：apple ；freeze-dry ing ；optimization of techn ology 中图分类号：TS255.3 文献标识码：B 文章编号：1002-6630(2005)03-0 169-05 收稿日期：2005-02 - 18 基金项目：国家科技部中小企业创新基金资助项目 作者简介：白杰( 1 9 5 8 -