摘要
对苹果切片在热风真空组合干燥方式下进行了品质试验研究,对比分析了不同热风温度、真空温度、中间转换点含水率、真空度对VC含量等的影响;运用MATLAB软件对试验结果进行R法分析,得出了苹果切片在热风真空组合干燥方式下品质最优的工艺参数:热风温度60℃,中间转换点含水率40%,真空温度55℃,真空度0.08 MPa;并对试验结果进行方差分析,得出试验因素对VC含量等影响的显著性情况.
In this article,taking apples as raw materials,we conducted a experimental research on drying quality of apple slices during hot-air vacuum combined drying methods, and com-pared different hot air temperature, intermediate conversion moisture content, vacuum tem-perature ,vacuum degree affect VC content and other drying qualities. Range analysis of test results is performed by using the MATLAB software. The optimized technological parame-ters of hot-air vacuum combined drying methods are 60 °C hot-air temperature,40% interme-diate conversion moisture content,55 °C vacuum temperature and 0. 08 Mpa vacuum degree.The software is also used to analyze the test results of the analysis of variance, the signifi-cance of experimental factors on the content of VC is obtained.
作者
袁越锦
焦丹
董继先
李靖
刘欣
YUAN Yuejin JIAO Dan DONG Ji-xian LI Jing LIU Xin(College of Mechanical and Electrical Engineering, Shaanxi University of Science 8/Technology, Xi’an 710021, China Shaanxi Research Institute of Agricultural Products Processing Technology, Xi^an 710021, China)
出处
《陕西科技大学学报（自然科学版）》
2017年第1期139-144,150,共7页
Journal of Shaanxi University of Science & Technology
基金
国家自然科学基金项目(51276105)
陕西省自然科学基金项目(2016JM4012)
陕西省教育厅自然科学专项科研计划项目(16JK1090)
陕西省重大科技创新项目(2012ZKC-10-1)
关键词
苹果
热风
真空
组合干燥
VC
apple
hot-air
vacuum
combined drying
VC
