摘要
在选定的加热条件下,探讨枣片厚度、真空度、预冻初始温度对冻干红枣片VC保存率的影响规律,通过单因素试验和中心组合设计,建立了冻干条件因素与VC保存率之间的回归模型,借助SAS6.0软件的响应面分析,得出真空冷冻干燥红枣片的最佳工艺参数组合为:枣片厚度8mm,真空度为60Pa,预冻初始温度为-26℃。
The effects regularity of VC retention rate of lyophilized Chinese date in the vacuum freeze-drying processing were studied under the conditions of the thickness, vacuum value and preliminary freeze temperature in this paper. Through single factor quadratic regression test and central composite design, the regression model between lyophilized factors and VC retention rate were established. With the response surface in SAS6.0 software analysis, the optimum technological parameters of vacuum freeze-drying processing of Chinese date were determined： the thickness 8 mm, vacuum value 60 Pa, and the preliminary freeze temperature -26 ℃.
出处
《农产品加工（下）》
2009年第10期64-67,共4页
Farm Products Processing
基金
国家"863"高技术研究发展计划资助项目(2007AA100406)
关键词
红枣
真空冷冻干燥
中心组合设计
Chinese date
vacuum freeze-drying
central composite design
