不同冰温真空干燥压力对草莓品质的影响  

Effect of Different Ice-temperature Vacuum Drying Pressure on the Quality of Strawberry

作　　者：贺红霞 申江[1] 张川 周成君 HE Hong-xia;SHEN Jiang;ZHANG Chuan;ZHOU Cheng-jun(Tianjin Key Laboratory of Refrigeration Technology,Tianjin University of Commerce,Tianjin 300134,China;Hua Shang International Engineering Co.,Ltd.,Beijing 100069,China;Jingkelun Refrigeration Equipment Co.,Ltd.,Beijing 101302,China)

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 [2]华商国际工程有限公司,北京100069 [3]北京市京科伦冷冻设备有限公司,北京101302

出　　处：《食品研究与开发》2018年第18期129-134,共6页Food Research and Development

摘　　要：将冰温真空干燥技术应用于新鲜草莓,通过对干燥前后草莓干基湿含量、干燥速率、失重率、可溶性固形物、维生素C含量、复水比及色差的测定,考察在冰温下,不同干燥压力(绝对压力50、100、300、500 Pa)对新鲜草莓干燥品质的影响。结果表明,随干燥压力的降低,草莓失重率、干燥速率逐渐上升,至目标湿含量所需干燥时间越短。干燥压力对可溶性固形物保有量则无显著影响。干燥压力100 Pa时维生素C保有量达87.3%,可在减少营养物质流失的同时进一步缩短干燥所需时间。综合考虑干燥速率与干燥后草莓的相关品质,干燥压力为100 Pa时,更适合冰温真空干燥制备草莓干。The ice-temperature vacuum drying technology was applied to fresh strawberries.The effects of different drying pressures(absolute pressure 50,100,300,500 Pa)on the dry quality of fresh strawberries at ice-temperature were investigated by measuring dry base moisture content,drying rate,weight loss rate,soluble solids,vitamin C content,rehydration ratio and color difference of strawberries before and after drying.The results showed that with the decrease of drying pressure,the weight loss rate and drying rate of strawberry increased gradually.The drying time to the target moisture content will be shorten.The drying pressure had no significant effect on the amount of soluble solids.When the drying pressure was 100 Pa,the amount of vitamin C retained 87.3%,which could reduce the drying time and the loss of nutrients.Considering the drying rate and the relevant quality of the dried strawberry,when the drying pressure was 100 Pa,it was more suitable for drying the strawberry dry under ice-temperature vacuum drying.

关 键 词：冰温真空干燥 草莓 干燥压力 品质 维生素C 干燥速率 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]