摘要
以猕猴桃果浆冻干过程中VC、叶绿素损失率和冻干时间为指标,对真空冷冻干燥过程进行优化,得到的最佳工艺参数为:物料解吸时的表面最高温度48℃,升华初始干燥仓压力26Pa,装料厚度7mm。最佳工艺条件下,VC、叶绿素的损失率预报值分别为6%和38%,冻干时间为18h。
The optimal processing data of kiwifruit were derived based on the loss ratios of VC and chlorophyll and freeze-drying time. They were: the highest temperature of the pulp surface 48℃, air pressure of the chamber 26Pa and thickness of pulp7mm. Under these conditions, the loss ratios of VC and chlorophyll were about 6% and 38%, respectively freeze-drying time wasabout 18h.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第8期94-97,共4页
Food Science
基金
陕西省"九五"攻关项目(97K05-G50)
