猕猴桃片真空冷冻干燥工艺研究  

Research on vacuum freeze-drying processing technology of kiwifruit piece

作　　者：房星星[1] 肖旭霖[1] 

机构地区：[1]陕西师范大学食品工程系,陕西西安710062

出　　处：《食品工业科技》2008年第1期186-187,190,共3页Science and Technology of Food Industry

基　　金：西安市科技攻关项目(GG06123)

摘　　要：采用均匀实验设计,以切片厚度、解析时物料表面温度和干燥仓压力作为实验因素,以Vc损失率、叶绿素损失率和冻干时间作为冻干指标,并对猕猴桃片真空冷冻干燥过程进行优化,得到最佳工艺参数为:干燥仓压力45Pa,解析时物料表面温度44℃,切片厚度7mm,最佳工艺条件下Vc和叶绿素损失率分别为5.30%和39.30%,冻干时间为25.41h。The effect of three factors,including the highest temperature of kiwifruit piece surface,air pressure of the chamber and thickness of kiwifruit piece on the kiwifruit piece were studied with taking the percentage loss of Vc, chlorophyll and freeze-drying time as index. The optimum technological conditions parting as follows： the highest temperature of kiwifruit piece surface 44℃, air pressure of chamber 45Pa and thickness of kiwifruit piece 7mm. Under these conditions,the loss ratios of Vc and chlorophyll were about .5.30% and 39.30% respectively, freeze-drying time was about 25.41h.

关 键 词：猕猴桃片 真空冷冻干燥 均匀实验设计 

分 类 号：TS255.42[轻工技术与工程—农产品加工及贮藏工程]