摘要
对香蕉冻干生产工艺中的物料厚度、冻结方法、加热板温度、干燥室真空度等过程参数进行比较试验,结果表明:各过程参数的不同处理水平对香蕉冻干品质量和产量均有显著的影响。香蕉物料厚度取5 mm^7mm,采用速冻方法冻结,加热板温度设定45℃,干燥室真空度控制于20Pa^30Pa范围,是香蕉冻干过程参数较佳的工艺条件。
The comparative experiments were conducted on the process parameters such as the material thickness, the freezing methods, the temperature of heating plate, and the vacuum in the processing technique of freeze- drying bananas. The results show that the different treatment levels of the process parameters had remarkable influences on both the quality and the output of the freeze - drying bananas. The optimum measures for the quick freezing of bananas are suggested with a thickness of 5 -7 mm, 45℃ for heating plate, and 20 - 30 Pa vacuum for drying chamber.
出处
《制冷学报》
CAS
CSCD
北大核心
2006年第2期21-24,43,共5页
Journal of Refrigeration
关键词
食品包装与贮藏
香蕉
真空冷冻干燥
过程参数
优化
Food package and storage
Bananas
Vaccum - freezing and drying
Process parameters
Optimization
