速冻薯条加工过程中预干燥工艺的研究  

Research on the Pre-drying Technology during Frozen French Fries Processing

作　　者：何江涛[1] 杨炳南[1] 杨延辰[1] 宋健宇[1] 尹学清[1] 梁晓军[1] 卢黎明[1] 李永辉[1] HE Jiang-tao YANG Bing-nan YANG Yan-chen SONG Jian-yu YIN Xue-qing LIANG Xiao-jun LU Li-ming LI Yong-hui(China Academy of Agricultural Mechanization Science, Beijing 100083, China)

机构地区：[1]中国农业机械化科学研究院,北京100083

出　　处：《食品研究与开发》2016年第16期70-74,共5页Food Research and Development

基　　金：国家马铃薯产业技术体系项目(CARS-10-P23)

摘　　要：预干燥工序是速冻薯条生产线中的重要一环。本试验研究了不同的预干燥条件(不同的干燥温度、干燥风速、干燥时间及单位面积铺料量)对薯条成品品质的影响,进而得出了最佳的预干燥工艺参数。试验结果表明,干燥温度为75℃、干燥风速为1.6 m/s、单位面积铺料量为15 kg/m^2、干燥时间为60 min,在此预干燥工艺条件下生产出来的速冻薯条,其成品的综合品质最好。Pre-drying process was an important part in frozen French fries production line. The operation con-ditions different drying temperature,wind speed,drying time and material quantity per unit area were investigat-ed by single and orthogonal array design methods based on quality of French fries,and their optimum levels were Found to be 75℃,1.6 m/s,60 min,15 kg/m2,respectively. Under the optimized conditions to produce frozen French fries,its product quality was best.

关 键 词：速冻薯条 干燥温度 干燥风速 单位面积铺料量 成品品质 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]