摘要
考察干燥因素对蕨菜真空干燥生产率及其品质的影响,用二次正交旋转组合设计的试验方法,探讨干燥温度、真空度、物料层厚度对蕨菜营养成分维生素C含量的影响规律。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,真空度对蕨菜制品的维生素C含量影响最大,干燥温度次之,物料层厚度的影响最小。通过优化计算,确定了温度在58.7℃、真空度为0.072 M Pa、物料厚度为12 mm时,蕨菜的维生素C含量高。
The influence of drying parameters of vacuum drying on productivity and quality of Pteridium Aquilinum drying was investigated, and the impact of drying temperature, vacuum degree and material thickness on vitamin C content was studied by nonlinear regressional orthogonal design. Using single and double factor analysis method, the relation between experimental criteria and drying parameters was established, and the influence order of the parameters was determined. Experimental results show that vacuum degree have greatest influence on the vitamin C content of Pteridium Aquilinum, then the drying temperature, least the material thickness. The optimum drying parameters for obtaining higher vitamin C content product are 58. 7℃, 0. 072 MPa and 12 mm material thickness.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2006年第5期165-168,共4页
Transactions of the Chinese Society of Agricultural Engineering
关键词
真空干燥
蕨菜
品质
vacuum drying
Pteridium aquilium
quality
