摘要
文章以香菜为研究对象,对其采用真空干燥的方法进行了单因素试验和正交试验,在单因素试验中,分别改变物料层厚度、相对真空度、真空温度等因素,探讨了这些因素的改变对鲜香菜干燥特性及品质的影响。通过正交试验,得到真空干燥香菜较优工艺参数为物料层厚度30 mm,相对真空度0.086 MPa,真空温度80℃。
Take caraway as a typical research raw material to conduct the single factor experiment and orthogonal test by applying the vacuum drying technology,in the single factor experiment,the influence of material layer thickness,relative vacuum degree,vacuum temperature on the drying characteristics and drying quality of caraway is investigated respectively.Through orthogonal test,the optimum drying process parameters are obtained.The optimum technological parameters for vacuum drying of caraway are material layer thickness of 30 mm,relative vacuum degree of 0.086 MPa,vacuum temperature of 80℃.
出处
《中国调味品》
CAS
北大核心
2017年第4期9-12,22,共5页
China Condiment
基金
陕西省工业科技攻关项目(2014K07-19)
陕西省重大科技创新专项资金项目(2012ZKC10-1)
陕西省教育厅产业化资助项目(2012JC08)
关键词
香菜
真空干燥
干燥曲线
综合评分法
caraway
vacuum drying
drying curve
comprehensive scoring method
