摘要
为了探究百合干燥新工艺,提高百合干品质,缩短干燥周期,本文试用真空旋蒸技术进行干燥脱水的试验研究。试验研究了真空干燥温度(55、60、65、70和75℃)、干燥真空度(0.06、0.07、0.08和0.09 MPa)和干燥转速(0、60、120和180 r/min)对百合干燥特性和品质的影响,以维生素C含量、复水比和色泽(L~*、a~*、b~*和E~*)作为品质指标。同时,采用Box-Behnken试验设计构建二次多项式回归方程模型以及百合真空旋蒸干燥较优工艺条件。单因素试验中真空干燥温度、干燥真空度和干燥转速对百合真空干燥特性均有极显著影响(p<0.01),其中干燥温度和真空度对百合片维生素C含量也有极显著影响(p<0.01),干燥转速有显著影响(p<0.05),各因素对维生素C含量的影响均呈现先上升后下降趋势。响应面试验分析中,各因素对百合片干燥综合评分的影响顺序为干燥温度=干燥真空度>干燥转速。百合真空旋蒸干燥最佳工艺参数为干燥温度70℃,干燥真空度0.08 MPa,干燥转速80 r/min,所需时间5.5 h,测得维生素C含量13.98 mg/100 g,复水比2.01,色泽ΔE~*值9.26。试验表明真空旋蒸干燥工艺后,百合片品质优秀,较热风干燥和真空冷冻干燥干燥时间大大缩短,研究结果可为真空旋蒸干燥技术在百合干燥工业生产中的应用提供借鉴。
The rotary vacuum drying of lily was analytically calculated in quadratic polynomial regression equation,derived in Box-Behnken experimental design,and experimentally evaluated.The influence of the conditions,including the temperature,pressure and rotation-rate,on the quality of dried lily was investigated.The results show that the drying conditions all had a major compact with descending order:drying-temperature?drying-pressure>rotation-rate;and that the rotary vacuum-drying outperforms the hot-air and vacuum-freeze drying techniques.Specifically,the VC-content changed in an increase-decrease mode with the increases of temperature/rotation-rate or with a decrease of pressure.Dried at 70℃/0.08 Mpa/80 r/min for 5.5 h,the dried lily slice with the optimized quality has VC-content of 13.98 mg/100 g,rehydration ratio of 2.01 and chromaticity difference of 9.26.
作者
效碧亮
彭丹
冉学贝
甘瑞
刘晓风
Xiao Biliang;Peng Dan;Ran Xuebei;Gan Rui;Liu Xiaofeng(College of Technology and Engineering,·Lanzhou Univercity of Technology,Lanzhou 730050,China;Agricultural Products Quality Inspection and Testing Center of Jiuquan,Jiuquan 735000,China;College of Technology and Engineering.LUT,Lanzhou 730050,China)
出处
《真空科学与技术学报》
EI
CAS
CSCD
北大核心
2020年第5期405-415,共11页
Chinese Journal of Vacuum Science and Technology
基金
甘肃省科技计划资助项目(18YF1NA002)。
关键词
工艺
干燥
试验
真空旋蒸
百合
Process
Drying
Test
Vacuum rotary evaporation
Lily
