摘要
水分的除去是食品干燥工业中最重要的指标之一,果蔬物料在干燥脱水中各工艺阶段的水分散失情况的确定,将有助于制定准确的工艺参数。果蔬压差膨化是一种新型的果蔬干燥工艺,通过以低温高压膨化设备为研究对象,根据其工艺参数并利用热力学相关定律,分析并计算出整个膨化操作过程中水分的迁移情况。结合示意图,给出了膨化过程中物料各阶段含水量。并根据分析,给出影响产品质量的冷凝水的处理方法,为果蔬压差膨化的工艺完善提供了理论基础。
The removing of water was one of the most important process indicators in the food drying industry,if the loss of water quantity condition in every process stage during the explosion puffing drying dehydration for materials such as fruits and vegetables was got,it would be helpful to formulate accurate process parameters.Differential pressure explosion puffing was a new type drying process for fruits and vegetables.Took the low-temperature and high-pressure explosion puffing equipment as the subject investigated,according to the technological parameters and by utilizing the thermodynamics related laws,the condition of water transfer in the whole explosion puffing operating was analyzed and calculated.By combining the schematic diagram,the water content of material in every stage of explosion puffing process was provided.And according to analysis,the disposal method of condensate water which could influence the quality of products was offered,which could supply theoretical basis for consummating the process of differential pressure explosion puffing for fruits and vegetables.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第4期83-85,共3页
Science and Technology of Food Industry
关键词
果蔬
低温高压膨化
干燥
水分迁移
冷凝水
fruits and vegetables
low-temperature and high-pressure explosion puffing
drying
water transfer
condensate water
