酸菜微波真空冷冻干燥工艺及复水特性研究  

Study on microwave vacuum freeze drying technology and rehydration characteristics of sauerkraut

作　　者：贺健 易军鹏[1] 李欣[2] 段续[1] 任广跃[1] 吴甜甜 HE Jian;YI Jun-peng;LI Xin;DUAN Xu;REN Guang-yue;WU Tian-tian(School of Food and Bioengineering,Henan University of Science and Technology,Luoyang,Henan 471023,China;College of Chemical and Pharmaceutical Sciences,Henan University of Science and Technology,Luoyang,Henan 471023,China)

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471023 [2]河南科技大学化工与制药学院,河南洛阳471023

出　　处：《食品与机械》2020年第8期109-116,共8页Food and Machinery

基　　金：河南省科技攻关计划(编号:182102110085)。

摘　　要：采用微波真空冷冻干燥技术对新鲜酸菜进行脱水处理,研究微波功率、真空度和铺料层厚度对酸菜干燥特性及复水比的影响,确定最佳干燥条件,并利用低场核磁共振技术(LF-NMR)研究酸菜干制品在复水过程中的水分状态。结果表明:微波功率越大、真空度越小、铺料层厚度越小,则酸菜干燥速率越大,达干燥终点时间越短;最佳干燥工艺条件为微波功率320 W,真空度200 Pa,铺料层厚度2 mm,此时酸菜复水比为9.14 g/g;LF-NMR表明不易流动水为复水后酸菜体内水分的主要存在形式,结合水与自由水则变化不大。Using microwave vacuum freeze-drying technology to dehydrate fresh sauerkraut,study the influence of microwave power,vacuum degree and layer thickness on the drying characteristics and rehydration ratio of sauerkraut,determine the best drying conditions,and the low-field nuclear magnetic resonance technology(LF-NMR)was used to study the moisture state of dried pickled cabbage products during rehydration.The results showed that the drying rate of sauerkraut increased with higher microwave power,lower vacuum degree,and smaller thickness of the material layer,and the drying time was shortened.the optimal drying process conditions were found to include microwave power of 320 W,vacuum of 200 Pa,2 mm of the thickness of the pavement layer,and the rehydration ratio of sauerkraut was 9.14 g/g.The LF-NMR showed that the difficult-to-flow water was the main form of water in the sauerkraut after rehydration,and few changes were found in the combined water and free water.

关 键 词：酸菜 微波真空冷冻干燥 干燥曲线 复水比 水分分布 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]