大蒜冷冻干燥工艺的试验研究  

Experimental Study on Freeze Drying of Garlic

作　　者：朱文学[1] 程远霞[1] 谢秀英[1] 

机构地区：[1]洛阳工学院机械设备系,洛阳市471039

出　　处：《农业机械学报》2002年第2期67-69,共3页Transactions of the Chinese Society for Agricultural Machinery

摘　　要：采用电阻法测量了大蒜的共晶温度、共熔温度 ,其值分别为 - 17.5℃、- 16 .4℃。大蒜内部含胶质较多 ,自由水分含量较少 ,预冻时降温比较慢 ,预冻时间比较长。恒速干燥时间短 ,降速干燥时间长 ,所用的总干燥时间长 ,宜采用切片干燥。试验结果显示 ,大蒜冷冻干燥时的适宜厚度为 1～ 3mm ,适宜加热温度为 30～ 4 0℃。由于获得良好品质大蒜片的干燥参数调节范围较小 。The technological characteristics of garlic freeze drying process were studied, including the measurement of eutectic and co melting temperatures, influence of heat plate temperature and thickness of garlic on the quality freeze dried garlic and freeze drying rate. The eutectic and co melting temperatures of garlic were tested with the resistance method and the measured values were -17 5℃ and -16 4℃ respectively. There is much gelatin and less free water existed in garlic. The time of constant drying rate was short, and the time of falling drying rate was long, so the garlic should be sliced up before drying. The experimental results showed that the appropriate thickness of garlic was 1～3 mm, and the temperature 30～40℃ for freeze drying. The freeze drying parameters should be controlled strictly because the allowed range for a high quality product was limited.

关 键 词：大蒜 冷冻干燥 共晶温度 共熔温度 试验研究 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程] S633.409[轻工技术与工程—食品科学与工程]