猕猴桃片真空冷冻干燥工艺及其效率研究  

Study on Vacuum Freeze Drying Technology and Efficiency of Kiwifruit Slices

作　　者：彭润玲[1] 韦妍 王鹏[1] 杨杰 吴亚梅 PENG Run-ling;WEI Yan;WANG Peng;YANG Jie;WU Ya-mei(School of Mechanical and Electrical Engineering,Xi′an Technological University,Xi′an 710021,China)

机构地区：[1]西安工业大学机电工程学院,陕西西安710021

出　　处：《真空》2021年第6期79-85,共7页Vacuum

基　　金：国家自然科学基金青年项目(编号:51905406)。

摘　　要：为了提高猕猴桃片冻干效率和质量,本文通过单因素实验研究了猕猴桃片冻干过程中切片厚度、预冻方式和干燥时间等因素对其干燥率及质量的影响;通过响应曲面方法分析了各因素之间的交互作用,得到其对干燥率的回归模型。结果表明:影响干燥率的次序依次为干燥时间、切片厚度、预冻方式;在实验型冻干设备上利用传统单面干燥方法时,猕猴桃片冻干工艺为:切片厚度5mm、-20℃预冻、干燥10h,优化为双面干燥后,在其余条件不变的情况下切片厚度可增加到7mm,干燥效率最高可增加约11%。In order to improve the freeze-drying efficiency and quality of kiwifruit slices, the effect of slice thickness, prefreezing method and drying time on the drying rate and quality of kiwifruit slices during freeze-drying process was studied by single factor experiment. The interaction between various factors was analyzed and the regression model of the drying rate of kiwifruit slices is obtained by the response surface method. The results show that the influencing order on the drying rate is drying time, slice thickness, and pre-freezing method. Among them, there was significant interaction between slice thickness and drying time, while there was no significant interaction between slice thickness and freezing mode, freezing mode and drying time.When the traditional single side drying method is used in the experimental freeze-drying equipment, the freeze-drying process of kiwifruit slices is as follows: slice thickness of 5 mm, pre-freezing at -20℃, drying for 10 h. After the optimization of doublesided drying, the slice thickness can be increased to 7 mm, and the drying efficiency can be increased by about 11% at most.

关 键 词：猕猴桃片 冻干 工艺参数 优化 

分 类 号：TG79[金属学及工艺—刀具与模具]