胡萝卜粒真空干燥工艺的优化  

Optimization of Vacuum Drying of Carrot Particles

作　　者：张继武[1] 华平[1] 王叙柱[1] 

机构地区：[1]安徽科技学院食品药品学院,安徽凤阳233100

出　　处：《安徽科技学院学报》2013年第4期58-61,共4页Journal of Anhui Science and Technology University

摘　　要：将胡萝卜粒放入油中进行真空干燥。分别考察了干燥时间、温度、真空度对产品的色泽和复水比的影响,并通过正交试验进行了优化。其最佳干燥工艺条件为:温度100℃,真空度为0.085MPa,时间为30min。Using oil as the heat transfer medium, carrot particles was dehydrated under vacuum condition. The effect of processing condition such as drying time , temperature and vacuum degree on the color and rehydration of product were studied by orthogonal test. The optimum conditions were： temperature of 100℃, vaccum degree of 0.085MPa,and drying time of 30min.

关 键 词：胡萝卜 真空干燥 复水比 色泽 

分 类 号：TS205.1[轻工技术与工程—食品科学]