杏鲍菇热风——真空冷冻干燥工艺优化

Optimization of hot air vacuum freeze drying for Eurotus eryngii

为了提高杏鲍菇干燥速率、品质及降低能耗,采用Design-expert软件的Box-Benhnken方法设计,探讨热风温度、热风时间、真空冷冻干燥时间对干燥速率、感官得分、复水比和氨基酸的综合影响,在该基础上由试验数据推导出二次多项式回归模型,并对干燥工艺条件进行优化。结果表明:热风干燥温度55℃、热风时间54 min,真空冷冻干燥时间11h。联合干燥耗时和耗能分别比真空冷冻干燥减少25.5%,6.3%,比热风干燥减少156.4%,63.3%。

In order to increasing the drying speed,quality and energy consumption in the for Eurotus eryngii drying,the effects were studied,of from the hot-air temperature,hot-air time and vacuum freeze-drying time,on drying rate,sense judgment,rehydration ratio and Amino acids by using the Box-Behnken optimal design.Based on the experimental data,the response surface methodology was employed for the muli-variable experiments and the regression model was established.The optimal parameters were obtained as follows：hot air drying temperature 50 ℃,hot air drying time is 60 min,and the vacuum freeze-drying time is 10 h.The combined drying method can decrease the drying time and energy,were 25.5% and 6.3%lower than that of the vacuum freeze-drying,and 156.4%、63.3% of hot air drying,respectively.