摘要
对香蕉果实冻干生产工艺中的物料厚度、冻结方法、加热板温度、干燥室真空度等参数进行比较试验,结果表明,各过程参数对香蕉冻干品质量和产量均有显著的影响。香蕉冻干过程中参数较佳的工艺条件建议为物料厚度选取5～7mm,采用速冻方法冻结,加热板温度设定45℃,干燥室真空度控制于20～30Pa。
The comparative experiment was conducted on the operation parameters such as the material thickness, the freezing methods, the temperature of heating plate, the vacuum in processing technique of freeze-drying bananas. The results showed that the operation parameters had remarkable influences on both quality and output of freeze-drying bananas. The quick freezing method of bananas, material thickness of 5mm-7mm, heating temperature of 45℃, and 20-30 Pa vacuum for drying chamber were optimum technical conditions for drying of bananas.
出处
《亚热带植物科学》
2006年第1期42-45,共4页
Subtropical Plant Science
基金
漳州市科学基金(Z03035)资助项目
关键词
香蕉
真空冷冻干燥
过程参数
优化
banana
vacuum freeze-drying
operation parameter
optimization
