低温真空干燥对胡萝卜品质的影响-制冷学报.PDF

33 2 Vol.33,No.2 第 卷 第 期 制冷学报 202 4 Journal of Refrigeration April. 2012 年 月 0253-4339 2012 02-0064-04 文章编号： ( ) - doi：10.3969/j.issn. 0253 4339. 2012. 02. 064 低温真空干燥对胡萝卜品质的影响 申江 李 帅 齐含飞 (天津商业大学天津市制冷技术重点实验室 天津 300134) 摘 要 以胡萝 卜为对象，研究了低温真空干燥对胡萝 卜的营养成分 （如还原糖、维生素C等）及复水特性影响，并将低温 真空干燥与真空冷冻干燥及热风干燥进行了对比。实验表明：经过热风干燥和真空冷冻干燥后胡萝 卜的维生素C损失率分 别是低温真空干燥的2.47倍和2.14倍。低温真空干燥可以较好的保持胡萝 卜的组织结构完整性，并且减少营养物质的流失。 关键词 食品包装与贮藏；食品加工技术；干燥特性；低温真空干燥 + 中图分类号：TS255.3; S609 3; TB79 文献标识码：A Influence of Low Temperature Vacuum Drying on the Quality of Carrots Shen Jiang Li Shuai Qi Hanfei Refrigeration Key Laboratory of Tianjin, Tianjin University of Commerce, Tianjin,300134, China ( ) Abstract Carrots are selected as the research subject, and the investigation of a new type of low temperature vacuum drying method in the non-frozen state of the product under drying processing is carried out through experiments. Low-temperature vacuum drying and vacuum freeze-drying and hot air drying method were compared to study the impact of low temperature vacuum drying of carrot nutrients (such as reducing sugar, Vitamin C, etc.) and rehydration characteristics. The results show that: by comparing the Vitamin C content of three kinds of drying methods, hot air drying and vacuum freeze-drying of carrots, Vitamin C loss rate is about 2.14 times and 2.47 times of low-temperature vacuum drying. Keywords Food package and preservation; Food processing technology; Drying characteristics; Low temperature vacuum drying