土豆条冷冻干燥实验研究  

Experimental Study on Freeze Drying of Potato Chips

作　　者：于素蕴 孙昊 隋继学[1] Yu Suyun;Sun Hao;Sui Jixue(Henan University of Animal Husbandry and Economy,Zhengzhou,450011,China)

机构地区：[1]河南牧业经济学院,郑州450011

出　　处：《冷藏技术》2023年第3期13-19,共7页Journal of Refrigeration Technology

摘　　要：本文研究了不同干燥条件下,微波干燥、热泵干燥、热风干燥、真空冷冻干燥等对土豆条品质的影响规律,分别从含水量、复水比、色差、淀粉含量和感官评价等五个方面进行对比分析。结果表明,真空冷冻干燥的土豆条复水性最好(6.21倍)、淀粉含量最高(13.46%)、感官评价最优(27.5分,满分30分)、色差变化最小(△E=19.80);热泵干燥(60℃、湿度10%)次之。In this study,we investigated the impact of various drying methods,including microwave drying,heat pump drying,hot air drying,and vacuum freeze-drying,on the quality of potato strips under diverse drying conditions.We conducted a comprehensive analysis of potato strip quality,assessing parameters such as water content,rehydration ratio,color variation,starch content,and sensory evaluation.The findings revealed that vacuum freeze-drying yielded the most favorable results,boasting the highest rehydration ratio(6.21 times),the greatest starch content(13.46%),top-notch sensory evaluations(scoring 27.5 out of 30),and minimal color variation(ΔE=19.80).Following closely,heat pump drying(at 60℃with 10%humidity)secured the second position in terms of quality.

关 键 词：真空冷冻干燥 含水量 复水比 色差分析 感官评价 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]