加工番茄收缩特性的试验研究  

Experiment on the shrinkage characteristics of tomato

作　　者：王丽红[1,2] 高振江[1] 张茜[1,2] 肖红伟[1] 

机构地区：[1]中国农业大学工学院,北京100083 [2]石河子大学机电学院,石河子832000

出　　处：《食品科技》2011年第8期102-105,114,共5页Food Science and Technology

基　　金：北京市科技计划项目(Z101105053710002);国家863项目(2007AA100406)

摘　　要：物料干燥过程中收缩严重影响水份的迁移速度,对收缩现象的研究,不仅可以更准确地描述干燥过程,而且可以防止产品褶裂,保证产品质量。对加工番茄收缩特性进行了试验研究,结果发现,干燥过程中,风速和温度会对加工番茄收缩的快慢产生影响但对最终收缩系数影响不大;干燥初期,收缩系数随着含水率的降低急剧增大,当含水率达到60%时,随含水率下降物料收缩系数增加缓慢;体积收缩系数与单位体积脱水量在干燥初期大致相等,但在干燥后期体积减少量远小于物料脱水量。Shrinkage during drying severely affected the migration speed of the water.Research on shrinkage,not only can more accurately describe the drying process,but also can prevent products cracking,ensuring product quality.Shrinkage characteristics of tomato were studied and found that wind speed and temperature could affect the speed of contraction but had little effect on the final shrinkage.During Initial drying,shrinkage sharply increased as the moisture content decreased.However,when the water content of 60%,the shrinkage rate increased slowly.Early in the dry,the volume shrinkage and dehydration large body of unit volume is equal,but late in the dry material volume reduction is far less than the amount of dehydration.Shrinkage and dehydration unit volume are equal in the amount in the dry early,but late in the dry the amount of volume reduction is far less than dehydration.

关 键 词：加工番茄 收缩 风速 温度 脱水量 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]