不同干燥方式对胡萝卜片吸湿性及品质的影响  

Drying Methods Affect the Quality and Hygroscopic Capacity of Carrot Chips

作　　者：李瑞杰[1] 张慜[1] 

机构地区：[1]食品科学与技术国家重点实验室,江南大学,江苏无锡214122

出　　处：《食品与生物技术学报》2010年第3期342-349,共8页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(20776062)

摘　　要：分别对热风干燥、冷冻干燥、真空微波干燥、冷冻与真空微波联合干燥这4种干燥方式对胡萝卜片的品质变化和吸湿性方面的影响进行了讨论,以VC和胡萝卜素的保持、色泽的差异、膨化率,干燥时间等为质量参数,以及以吸湿率为吸湿性参数分别进行比较。联合干燥产品在VC和胡萝卜素的保持、色泽方面略差于冻干产品,但它的膨化率得到了提高,口感上也有改善,干燥时间大大缩短,并且抗吸湿性要比冷冻干燥好,这样就能很好地保持果蔬脆片特有硬脆性。采用冷冻与真空微波联合干燥方式能较好地改善胡萝卜片的品质,缩短干燥时间,降低吸湿性。The quality changes and hygroscopic capacity of carrot chips dried by different drying process （hot-air drying,vacuum microwave drying,freeze drying and combined freeze-vacuum microwave drying） were investigated in this manuscript.The quality parameters such as VC and carotene contents,color,expansion ratio and drying time from different drying process were compared.it was found that freeze drying exhibit advantages on VC and carotene contents,but its expansion ratio much better than that of freeze drying,reduced drying time and hygroscopic capacity was less than those treated by freeze drying.Compared with that of freeze drying alone,the combined freeze-vacuum microwave significantly reduced drying time and hygroscopic capacity.

关 键 词：热风干燥 真空微波干燥 冷冻干燥 冷冻与真空微波联合干燥 胡萝卜片 吸湿性 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]