摘要
应用了闭式中高温热泵干燥机,研究了温度、风速、铺料量、热烫时间、预处理正压力等5个桑叶菜干燥影响因素,分别设计了单因素试验,得到铺料量为5.0 kg/m^2,正压力为2500N/㎡干燥均匀性较好。在单因素试验的基础上开展了温度、风速和热烫时间的3因素3水平正交试验和桑叶菜干的复水性、黄酮和蛋白质的成分检测及应用综合平衡法进行了数据分析,结果表明在温度为65℃、风速为3.0 m/s、热烫2.0 min的优化因素水平下,热泵干燥桑叶菜耗时约6.5 h,产品经温水(65℃)浸泡15 min,复水值可达到3.48,指标综合评定值为94.986,实验数据可用于指导桑叶菜的批量干燥生产。
The closed high temperature heat pump dryer was used to study five effect factors of mulberry food drying such as temperature, wind speed, material store, hot pressing time and positive pressure of pretreatment. The single factor experiment was designed in order to study the influence of five factors and acquired drying good uniformity under the material weight of 5 kg/㎡and a pressure of 2500 N/㎡. Three horizontal orthogonal test of temperature, wind speed and hot time were carried out after the single factor experiments. Then rehydration, flavonoid and protein composition of mulberry leaf drying dishes were detected. The data was analysed by using the comprehensive balance method. The results showed that the optimum factors were as followed the wind speed is 2 m/s and hot pressing time 3 min and the temperature 65 ℃. The heat pump dryer takes about 6.5 h drying mulberry leaf vegetables. Then the product was soaked in warm water（65 ℃） for 15 min, the value of the compound water reached 3.48 and comprehensive value of the index was 94.986. The experimental data have important significance to guide the production batch drying of mulberry leaf vegetables.
出处
《食品科技》
CAS
北大核心
2015年第11期53-57,共5页
Food Science and Technology
基金
公益性行业(农业)科研专项(201403064)
关键词
闭式热泵干燥机
复水性
黄酮
蛋白质
综合平衡法
closed heat pump dryer
complex water
flavonoid
protein
comprehensive balance method
