香菜真空冷冻干燥工艺研究

Study on Freeze-dry Technology of Caraway

为了解决香菜干制时色、香、味的保持问题,本文对鲜香菜真空冷冻干燥工艺进行了试验研究,得出了较好的鲜香菜真空冷冻干燥工艺。通过试验,分析香菜冻干过程的影响因素,得出结论:干燥箱内的压强要控制适当,既要保持干燥过程中的传热传质,也要能缩短干燥时间,提高产品质量;加热板温度也要控制合适,保证其产品质量;物料层厚度的确定要考虑冻干时间和生产率两个方面。

How to preserve the colour, incense and flavour when we make a drying craft for drying caraway is a problem. Weuse caraway to do the freeze drying test for resolving this problem, and then make out the conclusion of the experiment and thefreeze-dry curve, the vacuum degree of dry chamber have to be controlled properly, make sure it can keep the heat transmittingand substance transmitting, reduce the freeze-dry duration and keep the quality of drying food; the proper temperature of heatingplate can reduce the dry duration and keep the quality as well; in view of two aspects, the drying time and quantity, to ascertainthe drying depth of caraway.