影响柑橘变温压差膨化干燥的因素研究 - 核农学报.pdf

( ) 核 农 学 报 　2007 ,21 5 :483～487 483 　 J ournal of N uclear Agricultural Sciences ( ) 文章编号 2007 0548305 影响柑橘变温压差膨化干燥的因素研究 毕金峰 ( 中国农业科学院农产品加工研究所 ,北京 　100094) 摘 　要 :采用变温压差膨化干燥技术 ,探讨预干燥后水分含量 、膨化温度 、抽空温度 、抽空时间、停滞时间 和压力差等因素对柑橘膨化产品的水分含量 、脆度 、膨化度和色泽的影响 。研究结果表明:原料预干燥 后含水量 、膨化温度和抽空时间对膨化柑橘含水量 、脆度 、膨化度和色泽有显著影响;预干燥后 ,含水量 在 3537 %左右 ,膨化温度为 90 ℃,抽空温度为 80 ℃,抽空时间为 2h 较为合适 ;停滞时间、压力差在一定 范围内对柑橘膨化产品质量的影响不太 ,试验确定停滞时间和压力差分别为 5min 和 01MPa 。 关键词 :柑橘 ;变温压差 ;膨化干燥 EXPLOSION PUFFING D RYING BY MODIFIED TEMPERATURE AND PRESSURE FOR CITRUS BI Jinfeng ( Institute of Agrof ood Science and Technology , Chinese Academy of Agricultural Sciences ,Beij ing 　100094) Abstract :It was analyzed that the effects of water content after predrying , puffing temperature , vacuum drying temperature and time , dwell time and pressure on explosion puffed citrus quality of water content , crispness ,puffed degree and color of puffecld products were analyzed by using the technology of explosion puffing drying by modified temperature and pressure . The results showed that the quality of the products was affected remarkably by the parameters of water content after predrying , puffing temperature and vacuum drying time . The optimum parameters are water content after predrying at 3537 % , puffing temperature at 90 ℃, vacuum drying temperature at 80 ℃and vacuum drying time at 2h . The quality of products were not significantly affected by residence time and pressure difference during puffing drying , and 5min and 01MPa are recommanded for these two parameters.