带式连续真空干燥加工香蕉粉的工艺研究  

Study on Process of Banana Powder with Using Continuous Vacuum Belt Dryer

作　　者：王娟[1] 李远志[1] 杨公明[1] 陈人人[2] 黄东[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]广东省农业机械研究所,广东广州510630

出　　处：《食品科学》2006年第9期163-167,共5页Food Science

基　　金：2005年度国家级星火计划项目(2005EA780014);广东省科技计划项目(2005B20401003)

摘　　要：利用国产设备(GZD-S型)带式连续真空干燥设备为平台,以香蕉为原料,研究在连续式真空干燥的条件下,加热板温度、真空度、进样量、输送带前进速度等因素对物料干燥的影响,优化了关键工艺,为生产香蕉粉及连续真空干燥生产其他产品提供了基本参数。The process of drying banana puree was studied by using GZD-S continuous vacuum belt dryer. The affecting factor such as temperature, vacuum degree, material quantity, and velocity of conveyer belt ete were investigated. The key parameters were optimized. Moreover, the drying processes of banana powder or of other dry products by using continuous vacuum belt dryer is practised.

关 键 词：连续式 真空干燥:回归方程 参数优化 香蕉 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]