真空冷冻与热风联合干燥草莓  

Experimental Studies on Treatment of Strawberries by a Combination Drying of Vacuum Freeze and Hot-Airflow

作　　者：徐艳阳[1] 张慜[1] 孙金才[2] 杜卫华[2] 陈移平 

机构地区：[1]江南大学食品学院,江苏无锡214036 [2]海通食品集团有限公司,浙江宁波315300

出　　处：《无锡轻工大学学报（食品与生物技术）》2005年第1期45-48,共4页Journal of Wuxi University of Light Industry

基　　金：慈溪市科技攻关项目(CN2003020)资助课题.

摘　　要：应用真空冷冻干燥与热风干燥(FAD)联合的方式做不同转换点试验,将得到的产品分别与完全的热风干燥(AD)和真空冷冻干燥(FD)的产品比较总的能量消耗和物化特性,确定了 FAD联合干燥的方式和较佳转换点. FAD联合干燥的产品极大地改善了完全热风干燥草莓的品质,其质量较接近完全真空冷冻干燥的产品.Strawberries were treated with a combination drying of vacuum freeze and hot-air(FAD) in this work. Energy consumption and physicochemical properties of different drying methods were compared with single hot-air drying and vacuum freeze drying. Favorate combination drying method and conversion point were acquired. The results show that combination dried products of FAD approximated single vacuum freeze dried ones, and combination drying was effective for improving hot-air dried strawberries quality.

关 键 词：联合干燥 真空冷冻干燥 热风干燥 草莓 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]