猕猴桃果浆冻干工艺研究  

Research on Freeze-Drying process of Kiwifruit Pulp

作　　者：龚皓[1] 万金庆[1] 

机构地区：[1]上海海洋大学食品学院,上海200090

出　　处：《安徽农业科学》2009年第1期368-370,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]为猕猴桃果浆冻干寻求一种最佳工艺。[方法]对猕猴桃果浆进行真空冷冻干燥,通过3因素均匀试验,以猕猴桃果浆冻干过程中Vc含量、含水量、冻干时间为指标,确定其冻干的优化工艺条件。[结果]猕猴桃果浆的共晶点为-18℃。猕猴桃果浆冻干的优化工艺条件:当预冻温度为-25℃,解吸阶段板层温度为24.8℃,升华干燥阶段的真空室压力为20.2Pa,物料厚度为6.8mm时,整个冷冻干燥过程用时约20.4h,Vc损失率为1.3%,含水量为4.9%。[结论]在此工艺下各指标均达到较好的标准。[Objective]The aim of the study was to seek an optimal process for freeze-drying of kiwifruit pulp.[Method] Vacuum freeze-drying of kiwifruit pulp was conducted,an optimal process was obtained based on the index of Vc content,moisture content and freeze-drying time by three factors homogeneous test. [Result] The eutectic point of kiwifruit was-18 ℃ determined by DSC.The optimal process was that the loss rate of Vc was 1.3%,water content of kiwifruit was 4.9% and the whole freeze-drying time was about 20.4 h,when the sample was frozen at temperature of-25 ℃,the highest temperature of the pulp surface was 24.8 ℃,air pressure of the chamber was 20.2 Pa and thickness of pulp was 6.8 mm.[Conclusion] In this process,the three index reach a good standard.

关 键 词：猕猴桃 真空冷冻干燥 共晶点 工艺优化 Vc含量 

分 类 号：TS205[轻工技术与工程—食品科学]