胡萝卜全粉干燥加工工艺研究  

Study on Drying Technology of Carrot powder

作　　者：李浩权[1] 龚丽[1] 陈人人[1] 

机构地区：[1]广东省农业机械研究所,广东广州510630

出　　处：《现代食品科技》2009年第4期401-404,共4页Modern Food Science and Technology

基　　金：广东省科技计划项目(2005B20401003)

摘　　要：本文对胡萝卜粉的真空带式干燥、真空微波干燥和热风干燥三种干燥方法进行对比,探讨了胡萝卜粉的最佳干燥加工工艺。结果表明利用真空带式干燥法加工的胡萝卜粉品质最佳,其最佳条件为真空度1.0～1.1kPa,进料速度0.5404kg/h,输送带速14.50mm/min,5块加热板温度依次为:250℃、220℃、150℃、100℃、50℃。A comparison was made of three drying technologies for carrot powder, including vacuum belt drying, vacuum microwave drying and air-drying. Results showed that best quality of carrot powder was achieved with vacuum belt drying. The best vacuum belt drying conditions were vacuum degree 1.0--1.1kPa, ingoing speed 0.5404 kg/h, and conveying speed 14.50mm/min. And the following temperature of the five heating board were 250 ℃, 220 ℃, 150 ℃, 100 ℃, and 50 ℃, respectively.

关 键 词：胡萝卜粉 真空带式干燥 真空微波干燥 热风干燥 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]