苹果片红外加热同步灭酶脱水试验  

Experimental Investigation on Simultaneous Dry-blanching and Dehydration of Apple Slice under Infrared Heating

作　　者：林亚玲[1] 李树君[1] 潘忠礼[2] 

机构地区：[1]中国农业机械化科学研究院,北京市100083 [2]加州大学戴维斯分校,美国戴维斯市95616

出　　处：《农业机械学报》2008年第5期70-73,共4页Transactions of the Chinese Society for Agricultural Machinery

基　　金：中美科技合作项目

摘　　要：用气体接触催化红外发生器,对厚度为5、9、13mm的苹果片进行红外能强度为3、4、5kW/m2的红外加热灭酶脱水试验。结果表明,该技术可以一步完成苹果片的灭酶和脱水过程;与传统的蒸汽和漂烫灭酶方法相比,由于红外能的穿透加热效应以及选择性加热的特点,该方法灭酶时间更短;其能量利用率为40%以上,高于传统方法的3%～8%。Using gas catalytic infrared heater, the experiment was performed under three kinds of thicknesses 5, 9, 13 mm apple slices and three kinds of infrared intensities 3, 4, 5 kW/m^2. The experimental results showed that the dry-blanching and dehydration processes of apple slice could be completed in one step using the catalytic infrared technology. Owing to the penetration and selectivity of the infrared heating, the catalytic infrared technology has shorter blanching time and higher energy efficiency comparing with those steam and hot water blanching methods. The energy efficiency of this method is above 40 %, which is higher than that 3 % -- 8 % of the traditional methods .

关 键 词：苹果片 灭酶 脱水 红外辐射加热 试验 

分 类 号：TS201.1[轻工技术与工程—食品科学]