香蕉果实冻干过程参数优化的研究  

Studies on the Optimum Operation Parameters of Freeze-Drying Banana

作　　者：陈仪男[1] 

机构地区：[1]漳州职业技术学院食品与生物工程系,福建漳州363000

出　　处：《亚热带植物科学》2006年第1期42-45,共4页Subtropical Plant Science

基　　金：漳州市科学基金(Z03035)资助项目

摘　　要：对香蕉果实冻干生产工艺中的物料厚度、冻结方法、加热板温度、干燥室真空度等参数进行比较试验,结果表明,各过程参数对香蕉冻干品质量和产量均有显著的影响。香蕉冻干过程中参数较佳的工艺条件建议为物料厚度选取5～7mm,采用速冻方法冻结,加热板温度设定45℃,干燥室真空度控制于20～30Pa。The comparative experiment was conducted on the operation parameters such as the material thickness, the freezing methods, the temperature of heating plate, the vacuum in processing technique of freeze-drying bananas. The results showed that the operation parameters had remarkable influences on both quality and output of freeze-drying bananas. The quick freezing method of bananas, material thickness of 5mm-7mm, heating temperature of 45℃, and 20-30 Pa vacuum for drying chamber were optimum technical conditions for drying of bananas.

关 键 词：香蕉 真空冷冻干燥 过程参数 优化 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程] S668.1[轻工技术与工程—食品科学与工程]