蚕蛹变温压差膨化干燥工艺优化  

Optimization of Explosion Puffing Drying Process for Silkworm Pupa at Variable Temperatures and Pressure Difference

作　　者：吴钊龙 林芳 陈振林 莫嘉华[2] 杨艳兰 杨春梅 WU Zhao-long;LIN Fang;CHEN Zhen-lin;MO Jia-hua;YANG Yan-lan;YANG Chun-mei(School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,Liaoning,China;Research Institute of Food Science and Engineering Technology,Hezhou University,Hezhou 542899,Guangxi,China)

机构地区：[1]大连工业大学食品学院,辽宁大连116034 [2]贺州学院食品科学与工程技术研究院,广西贺州542899

出　　处：《食品研究与开发》2021年第5期153-158,共6页Food Research and Development

摘　　要：以蚕蛹为原料,考察变温压差膨化干燥中的压力差、停滞时间、抽空时间、膨化温度对蚕蛹酥含水量、色泽、脆度值的影响。通过单因素试验及正交试验,并对其进行可靠性验证,确定变温压差膨化干燥蚕蛹酥的最优工艺参数为压力差0.2 MPa,停滞时间10 min,抽空时间2 h,膨化温度80℃。在此最优工艺条件下得到变温压差膨化干燥的亮度L^(*)为65.49,含水量为2.95%,脆度值为156.28 g/s。The silkworm pupa was used as the material.The effects of pressure difference,stagnation time,evacuation time,and puffing temperature on the water content,color,and brittleness of silkworm pupa were investigated during variable temperature and pressure differential puffing drying.Through single factor test and orthogonal test,and their reliability verification,the optimal process parameters of explosion puffing drying process for silkworm pupa at variable temperatures and pressure difference were determined as pressure difference 0.2 MPa,stagnation time 10 min,evacuation time 2 h,puffing temperature 80℃.Under this optimal technological condition,the explosion puffing drying at variable temperatures and pressure difference the brightness L^(*)was 65.49,the water content was 2.95%,and the brittleness value was 156.28 g/s.

关 键 词：蚕蛹 变温压差膨化干燥 正交试验 工艺 脆度 

分 类 号：TS205[轻工技术与工程—食品科学]