摘要
对毛竹笋进行了热风与真空冷冻联合干燥(AFD)的研究,应用热风与真空冷冻(AD+FD)和真空冷冻与热风(FD+AD)两种方式做不同转换点试验,将得到的产品分别与完全的热风干燥和冷冻干燥的产品比较其能量消耗和物化特性,并对它们的产品进行理化分析,确定了AFD联合干燥的方式和最佳转换点,得出了真空冷冻与热风 (FD+AD)联合干燥的产品接近完全真空冷冻干燥(FD)产品的结论,AFD联合干燥对于提高脱水笋干的质量、节省能量消耗是有效的。
Bamboo shoots were experimentally dried by a combined drying method of hot-air convection (AD) and vacuum freeze (FD) in this work. We designed two drying processes of AD+FD and FD+AD to dry bamboo shoots and the results on their energy consumptions and physical-chemical properties were compared with those from hot-air drying and vacuum freeze drying respectively. The corresponding products from above processes were analyzed by the chemical and physical methods. The optimum combination and conversion point for bamboo shoots drying were determined. The products qualities from the combination drying of FD+AD is similar to that from FD drying, which implies that a combined AD and FD drying method is effective on product quality and energy consumption for dehydrated bamboo shoots production.
