摘要
以东魁杨梅为研究对象,利用自制在线测量系统,实时测量和采集杨梅在冷冻干燥过程中的重量和温度及其变化曲线,对采集的数据进行分析,再结合杨梅冻干制品的吸湿率变化,判断升华干燥时间终结点,根据样品中心温度变化率或重量变化率趋于零时判断为解析干燥结束点。研究结果表明,杨梅冻干工艺优化条件为:杨梅共晶点平均温度-20.5℃,共熔点平均温度-17.7℃,升华干燥阶段搁板温度-20.0℃,升华时间30.0h,解析干燥阶段搁板温度50.0℃。该条件下生产的冻干杨梅色泽为紫红色,形态完整,质密松脆,具有杨梅的浓郁气味,便于贮藏。
Taking the Myrica rubra Dongkui as the raw material,made use of the home-made online measurement system to monitor the weight and temperature of red bayberry during freeze-drying process in vacuum and low temperature environment to get the changing curve.According to the online data of temperature and weight of red bayberry during freeze-drying process from our online measurement system and moisture adsorption rate of freeze-dried red bayberry can be used as an indicator for determining sublimation drying end time.In addition,the central temperature or weight variation rate of freeze-drying product can be used for estimating desorption drying end time.Under given experimental conditions in this paper,the optimized red bayberry freeze-drying process was:average temperature of the eutectic point of-20.5 ℃,average eutectic temperature of-17.7 ℃,setting temperature of separation plate at-20.0℃ during sublimation drying stage,50.0 ℃ during desorption drying stage and30.0 hours of sublimation drying time.Freeze drying red bayberry had red violet color,a form complete,a crisp and rich red bayberry taste,which was easy to store.
作者
陈林和
胡霞
CHEN Lin-he;HU Xia(Wenzhou Academy of Agriculture Science,Wenzhou,Zhejiang 325000,China;Wencheng Institute of Modern Agriculture and Health Industry,Wenzhou Science and Technology Vocational College,Wenzhou,Zhejiang 325000,China)
出处
《食品与机械》
北大核心
2020年第2期134-139,181,共7页
Food and Machinery
基金
温州市科技计划项目(编号:N2016011)
文成县现代农业与康养产业研究院项目(编号:2019NKY03)
浙江省公益性项目(编号:LGN19C200019)。
关键词
杨梅
真空冷冻干燥
升华干燥
解析干燥
优化
red bayberry
freeze-drying
sublimation drying
desorption drying
optimization
作者简介
陈林和,男,温州市农业科学研究院高级工程师,硕士;通信作者:胡霞(1980-),女,温州市农业科学研究院副教授,在读博士研究生。E-mail:huxia1111@126.com。
