| 香蕉果实冻干过程参数优化的研究 |
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| 引用本文： | 陈仪男. 香蕉果实冻干过程参数优化的研究[J]. 亚热带植物科学, 2006, 35(1): 42-45 |
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| 作者姓名： | 陈仪男 |
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| 作者单位： | 漳州职业技术学院 食品与生物工程系, 福建 漳州 363000 |
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| 摘 要： | 对香蕉果实冻干生产工艺中的物料厚度、冻结方法、加热板温度、干燥室真空度等参数进行比较试验,结果表明,各过程参数对香蕉冻干品质量和产量均有显著的影响。香蕉冻干过程中参数较佳的工艺条件建议为物料厚度选取5~7 mm,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20~30 Pa。
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| 关 键 词： | 香蕉 真空冷冻干燥 过程参数 优化 |
| 文章编号： | 1009-7791（2006）01-0042-04 |
| 收稿时间： | 2005-07-21 |
| 修稿时间： | 2005-07-21 |
Studies on the Optimum Operation Parameters of Freeze-Drying Banana |
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| CHEN Yi-nan. Studies on the Optimum Operation Parameters of Freeze-Drying Banana[J]. Subtropical Plant Science, 2006, 35(1): 42-45 |
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| Authors: | CHEN Yi-nan |
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| Affiliation: | Department of Food and Biotechnology, Zhangzhou Vocational Technical College, Zhangzhou 363000, Fujian China |
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| Abstract: | The comparative experiment was conducted on the operation parameters such as the material thickness, the freezing methods, the temperature of heating plate, the vacuum in processing technique of freeze-drying bananas.The results showed that the operation parameters had remarkable influences on both quality and output of freeze-drying bananas.The quick freezing method of bananas, material thickness of 5mm~7mm, heating temperature of 45℃, and 20~30 Pa vacuum for drying chamber were optimum technical conditions for drying of bananas. |
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| Keywords: | banana vacuum freeze-drying operation parameter optimization |
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