摘要
基于干燥加工控制方法,考察干燥因素对蕨菜真空干燥后复水性能的影响。利用二次正交旋转组合设计的实验方法,探讨干燥温度、真空度和物料层厚度对蕨菜复水比的影响规律。利用单双因素分析法分析各因素与试验指标的关系,确定各因素在二次非线形模型中的主次顺序。试验结果分析表明,干燥温度对蕨菜制品的复水品质影响最大,真空度次之,物料厚度的影响最小。同时,优化确定较优的加工控制工艺,当温度为55.1℃、真空度为0.077 MPa、物料厚度为5 mm时,蕨菜的复水性最优。
The experiment of vacuum drying parameter for rehydration had been done under different experimental condition,which is basis of processing and controlling method.The influences of drying temperature,vacuum degree,and thickness of material on rehydration rate had been analyzed with nonlinear regressional orthogonal design.Utilizing analysis method of single-parameter and double-parameters the relation between experimental criteria and drying parameters was investigated,and the order of the drying parameters has been confirmed and some theoretical basis had been provided for designing reasonable drying parameters.Experimental results show that drying temperature is better drying parameter than vacuum degree and thickness of Pteridium Aquilinum.And rehydration rate is higher under working condition of 55.1℃,0.077Mpa and 5mm material.
出处
《农机化研究》
北大核心
2012年第8期124-127,共4页
Journal of Agricultural Mechanization Research
基金
黑龙江省普通高等学校新世纪优秀人才培养计划项目(1155-NCET-012)
黑龙江省青年学术骨干支持计划项目(50402990613)
关键词
真空干燥
蕨菜
复水比
试验研究
vacuum drying
peridium aquilium
rehydration rate
experimental study
