猕猴桃真空干燥控制系统与工艺的研究  

Research on Vacuum Drying Control System and Process for Kiwi Fruits

作　　者：文怀兴[1] 张秦权[1] 

机构地区：[1]陕西科技大学,西安710021

出　　处：《真空科学与技术学报》2012年第12期1149-1153,共5页Chinese Journal of Vacuum Science and Technology

基　　金：陕西省农业科技创新项目(No.2011NXC02-03)

摘　　要：利用改进后的真空冷冻干燥机,对猕猴桃切片进行了真空冷冻的研究。在干燥过程中,为了提高猕猴桃切片品质和色泽,本文改进了控制系统,加入了湿度控制模块,进行了真空冷冻干燥试验。通过猕猴桃切片的试验,分析了不同品种猕猴桃Vc的含量及其保存率,从而确定了猕猴桃切片的冷冻干燥的工艺参数。结果表明:真空度50 Pa时,切片厚度6mm的条件下,秦美Vc含量最高,海沃德Vc保存率高达94.5%。A novel technique was developed to significantly improve the quality, color, and taste of the vacuum dried kiwifruit slices. The original work involved the addition of a humidity control module in the control unit of the vacuum freeze dryer. The impacts of the vacuum freeze drying conditions, including the pressure, drying time, and thickness and species of the slices, on the vitamin C content （Vc）, appearance, and preservative rate were experimentally evaluated. The results show that the humidity control module considerably betters the quality of the vacuum freeze dried kiwifruit. Under the optimized conditions, at a pressure of 50 Pa and with a thickness of 6 mm, Qinmei kiwifruit had the highest Vc con- tent, whereas Heywood kiwifruit showed a preservative rate of up to 94.5 %.

关 键 词：真空冷冻 猕猴桃 VC 控制系统 

分 类 号：TP271[自动化与计算机技术—检测技术与自动化装置]