胡萝卜的气体射流冲击烫漂与干燥试验研究  

Experimental study of blanching and drying of carrots in air-jet impingement oven

作　　者：杜志龙[1] 高振江[2] 温朝晖[3] 李凤城[1] 赵东林[1] 

机构地区：[1]中国农业机械化科学研究院,北京100083 [2]中国农业大学工学院,北京100083 [3]国家粮食局科学研究院,北京100037

出　　处：《粮食与食品工业》2010年第1期22-26,共5页Cereal & Food Industry

摘　　要：以胡萝卜为研究对象,研究气体射流冲击的烫漂湿度及干燥条件对胡萝卜复水特性和色泽的影响。结果表明,烫漂湿度和干燥温度对复水率的影响较大,胡萝卜的复水率在较高的烫漂湿度时较高,但随温度的升高而降低。烫漂湿度对色差值的影响最大,其次是干燥温度,干燥风速对色差值的影响不大。烫漂湿度越大,复水后色泽越佳。Carrot was taken as object to study the effect of blanching humidity and drying conditions on the rehydration ratio and color. The results show that blanching humidity and drying temperature affected deeply on the rehydration ratio. It is higher when blanching humidity is higher, while lower if temperature is higher. Blanching humidity is the biggest influencing factorto the color difference value, drying temperature is the second bigger factor, the dry wind speed has least influence on color. The bigger the blanching humidity is, the better the color is after rehydration.

关 键 词：烫漂 胡萝卜 干燥 色泽 复水率 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]