摘要
对熟牛肉进行冷冻干燥实验,确定了熟牛肉片冻干工艺条件。计算了冻结终点温度、冻结时间,建立了熟牛肉片冻干的传热传质模型,由模型计算出理论干燥时间,并与实验值进行了比较。探讨了原料、预冻速率、干燥室压强、升华温度、捕水器温度、压强对制品品质及干燥时间的影响。熟牛肉的冻干工艺条件为:预冻时间3h,预冻终点温度-24℃,干燥室真空度60Pa,捕水器压强45Pa,温度-40～-50℃,干燥时间4h。
The freeze-drying process of cooked beef was studied in the paper, and the freeze-drying technology for cooked beef slice was obtained. The freezing time and terminal freezing temperature were calculated. The model of heat-transfer and masstransfer was established, and the academic drying time was calculated through the model. The comparison between calculation and experiment values was discussed. The effects of the raw materials, freezing rate, pressure of drying room, sublimation temperature, the temperature and pressure of catching water machine on the quality of the products were discussed. The optimum freeze-drying technology of cooked beef was： freeze time 3h, terminal freezing temperature -24℃, pressure of drying room 60 Pa ,temperature and pressure of catching water machines -40～-50℃ and 45Pa, respectively and freeze-drying time 4h.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第11期163-168,共6页
Food Science
关键词
牛肉
冷冻干燥
过程优化
工艺
beef
freeze-drying
optimization of process
technology
