猕猴桃果浆真空冷冻干燥工艺优化研究  

Optimization on Freeze-Drying of Kiwifruit Pulp

作　　者：李忠宏[1] 杨公明[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨陵712100

出　　处：《食品科学》2004年第8期94-97,共4页Food Science

基　　金：陕西省"九五"攻关项目(97K05-G50)

摘　　要：以猕猴桃果浆冻干过程中VC、叶绿素损失率和冻干时间为指标,对真空冷冻干燥过程进行优化,得到的最佳工艺参数为:物料解吸时的表面最高温度48℃,升华初始干燥仓压力26Pa,装料厚度7mm。最佳工艺条件下,VC、叶绿素的损失率预报值分别为6%和38%,冻干时间为18h。The optimal processing data of kiwifruit were derived based on the loss ratios of VC and chlorophyll and freeze-drying time. They were: the highest temperature of the pulp surface 48℃, air pressure of the chamber 26Pa and thickness of pulp7mm. Under these conditions, the loss ratios of VC and chlorophyll were about 6% and 38%, respectively freeze-drying time wasabout 18h.

关 键 词：猕猴桃果浆 真空冷冻干燥 工艺优化 VC 叶绿素 营养损失 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]