冰温真空干燥压力对猕猴桃切片干燥品质的影响  

Effects of ice-temperature vacuum drying pressure on quality of kiwifruit slices

作　　者：康方圆 申江[1] 张川[1] 

机构地区：[1]天津商业大学,天津市制冷技术重点实验室,天津300134

出　　处：《食品工业科技》2017年第24期191-193,200,共4页Science and Technology of Food Industry

摘　　要：以去皮的猕猴桃切片为试材,利用冰温真空干燥技术对其进行脱水处理,研究不同干燥压力(150、350、550 Pa)对猕猴桃切片的干燥速率及干燥后品质的影响。结果表明,冰温真空干燥技术可以最大限度的降低营养物质的损失。干燥压力为350 Pa时的干制品品质最好,猕猴桃切片的失水率和糖度分别为70.6%和24.5%,而复水比、V_C含量、色差值分别为4.75、110 mg/(100 g)和20.35。表明冰温真空干燥技术具有良好的应用前景。Peeled kiwifruit slices as the test materials were dried using ice- temperature vacuum drying technology. Main research of this paper was focused on effects of different drying pressure（ 150,350 and 550 Pa） of ice-temperature vacuum on the drying rate and quality of kiwifruit slices.The results showed that the ice-temperature vacuum drying technology could reduce the consumption of nutrients maximumly.Compared with other two drying pressures, the drying pressure of 350 Pa was the best process for improving the drying quality of kiwifruit slices.The rate of water loss and brix was 70.6% and 24.5% respectively.However, ratio of rehydration, Vc content and color difference was 4.75,110 mg/（ 100 g） and 20.35 respectively, which indicated that ice-temperature vacuum drying technology would have a good application prospect in the future.

关 键 词：猕猴桃切片 冰温真空干燥 干燥压力 干燥速率 品质 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]