黑加仑真空冷冻与微波真空联合干燥工艺研究  

Study on Combined Drying Process of Black Currant by Vacuum Freeze and Vacuum Microwave

作　　者：于华宁[1] 郑先哲[1] 贾暑花[1] 周贺[1] 时玉强[1] 

机构地区：[1]东北农业大学工程学院,哈尔滨150030

出　　处：《干燥技术与设备》2008年第5期235-241,共7页

摘　　要：以黑加仑为原料,对其进行了真空冷冻与微波真空联合干燥工艺的研究。结果表明:先真空冷冻后微波真空干燥(FDMV)的组合方式是可行的;联合干燥合理工艺参数为:微波功率1.34kW,绝对压力11kPa,转换含水率为20%(wb);通过试验验证,联合干燥生产的脱水黑加仑的感官品质和营养成分接近真空冷冻干燥,联合干燥方式对节省干燥时间和降低能耗是有效的。Vacuum freeze-drying combined with vacuum microwave for black currant as raw meterial was investigated. Results showed that the drying process of vacuum freeze-drying followed by vacuum microwave drying is feasible. The optimum parameters of combined drying were obtained as follows： microwave power of 1.34kW, absolute pressure of 11 kPa, and the moisture content of conversion point of 20% （w b）.Validation experiment verified that products qualities from the combination drying is similar to that from vacuum freeze-drying, but the combined vacuum freeze-drying and vacuum microwave drying method is effective on drying time saving and energy conservation for dehydrated black currant.

关 键 词：黑加仑 微波真空干燥 真空冷冻干燥 联合干燥 维生素C 花青苷 

分 类 号：TQ028.63[化学工程] TQ028.673