变温压差膨化干燥对芒果品质的影响  

Effect of Explosion Puffing Drying with Modified Temperature and Pressure on the Quality of Mango

作　　者：赖必辉[1,2] 毕金峰[1] 丁媛媛[1] 王沛[1] 白沙沙[1] 吕健[1] 

机构地区：[1]中国农业科学院农产品加工研究所,农业部农产品加工与质量控制重点开放实验室,北京100193 [2]福建农林大学食品科学学院,福建福州350002

出　　处：《现代食品科技》2011年第7期751-755,共5页Modern Food Science and Technology

基　　金：2009年公益性行业(农业)科研专项(200903043);2009年度农业科技成果转化资金项目(2009GB23260450)

摘　　要：以凯特芒果为原料,采用变温压差膨化干燥技术,探讨了切条厚度、预干燥后水分含量、膨化温度、膨化压力差、抽空温度、抽空时间和停滞时间对芒果膨化产品的硬度、脆度、色泽、膨化度和含水率的影响。结果表明:芒果膨化的最佳厚度为6 mm;预干燥后水分含量、膨化温度和抽空时间是影响芒果膨化产品品质的关键因素;预干燥后,含水量在61.77%左右,膨化温度为80℃,抽空温度为70℃,抽空时间为1.5 h较为合适;停滞时间、膨化压力差在一定范围内对芒果膨化产品质量的影响不大,试验确定膨化压力差和停滞时间分别0.1 MPa和10 min时为较适合参数。The effects of thickness,water content after pre-drying,explosion puffing temperature,pressure difference,vacuum drying temperature and time,dwell time on physiochemical properties of explosion puffed mango quality,such as hardness,crispness,color of puffed products,puffed degree and water content,were analyzed by using the technology of explosion puffing drying by modified temperature and pressure.The result showed that the thickness of the mango chips used was 6 mm.The key factors that affected the quality of the product were water content after pre-drying,explosion puffing temperature and vacuum drying time.The optimum parameters were water content after pre-drying 61.77%,puffing temperature 80 ℃,vacuum drying temperatur e 70 ℃ and vacuum drying time 1.5 h.The qualities of products were not significantly affected by pressure difference and dwell time during puffing drying,which could be identified as 0.1 MPa and 10 min.

关 键 词：芒果 变温压差 膨化干燥 

分 类 号：TS255.42[轻工技术与工程—农产品加工及贮藏工程]