基于真空冷冻干燥机的菠菜冷冻干燥试验研究

Experimental research on spinach freeze-drying based on vacuum freeze dryer

以菠菜为研究对象,围绕菠菜的冷冻干燥模型,阐述了对应的传热传质机理;并采用真空冷冻干燥机及相关设备对菠菜进行试验,分析了不同设定温度对产品质量的影响,研究了合理的技术流程,观察对比菠菜前后的质量变化。结果表明,试验区段设置的较为合理,真空冷冻干燥的菠菜复水性好,不仅保持了鲜菜固有的色泽、风味及形状,而且能有效地保持其营养成分。该研究成果,可为菠菜的真空冷冻干燥技术提供参考依据,促进真空冷冻干燥技术的继续发展。

The vacuum freeze-drying technology of vegetables has been popularized and applied at home and abroad,but the current research on the vacuum freeze-drying process of vegetables is still not in-depth,and it is necessary to continuously conduct theoretical research and experimental summary on the vacuum freeze-drying of vegetables.Takes spinach as the research object,and expounds the corresponding heat and mass transfer mechanism around the freeze-drying model of the vegetable.Then,the vacuum freeze-drying machine and related equipment are used to conduct experiments on spinach,and the effects of different set temperatures on product quality are analyzed.Influence,the reasonable technical process was studied,and the quality changes before and after spinach were observed.The results showed that the experimental section was set reasonably,and the spinach dried by vacuum freeze-dried had good rehydration,which not only maintained the inherent color,flavor and shape of fresh vegetables,but also effectively maintained its nutritional components.The research results can provide a reference for the vacuum freeze-drying technology of spinach,and promote the continuous development of this technology.