龙葵果真空冷冻干燥工艺  

Vacuum Freeze Drying Process of Solanum nigrum Fruit

作　　者：张聪 孙颖[1] 宁浩然 吴天宇 ZHANG Cong;SUN Ying;NING Haoran;WU Tianyu(Energy and Architectural Engineering Institute,Harbin University of Commerce,Harbin 150028)

机构地区：[1]哈尔滨商业大学能源与建筑工程学院,哈尔滨150028

出　　处：《食品工业》2025年第2期42-46,共5页The Food Industry

基　　金：黑龙江省自然科学基金资助项目(LH2021E089)。

摘　　要：旨在采用真空冷冻干燥的方法开发一种龙葵果食用产品,利用单因素试验探究工艺过程中预冻时间、预冻温度、干燥时间、搁板温度四个因素对冻干龙葵果成品品质的影响。使用真空冷冻干燥机进行控制变量试验,使用含水率、复水比、硬度和色差理化指标作为衡量标准。结果表明:不同单因素的影响主要通过含水率表现,降至5%时内部水分主要为结合水,其含量影响复水比、硬度和色泽。在后续研究中应评估经济效益,考虑能耗并深入优化冻干工艺。The article aims to develop an edible product of Solanum nigrum fruit using vacuum freeze-drying method,and to explore the effects of four factors,namely pre-freezing time,pre-freezing temperature,drying time,and shelf temperature,on the quality of freeze-dried Solanum nigrum fruit products through single factor experiments.Conduct controlled variable experiments using a vacuum freeze dryer,using moisture content,rehydration ratio,hardness,and color diference physicochemical indicators as measurement standards.The results show that reducing moisture content to 5%leads to predominantly bound water,impacting rehydration ratio,hardness and color.Future studies should evaluate economic viability,consider energy costs and optimize the freeze-drying process.

关 键 词：龙葵果 真空冷冻干燥 单因素试验 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]