摘要
探讨了在恒压条件下预冻温度、物料厚度和加热板温度对文蛤贝肉真空冷冻干燥时间的影响,通过正交实验得出了真空冷冻干燥时间影响因素的主次顺序。实验结果表明,不同的因素对文蛤贝肉真空冷冻干燥时间的影响是不同的,其中物料厚度的影响最大,而加热板温度影响较小。通过对某一操作条件下真空冷冻干燥时间理论预测值和实验结果的比较,验证了传质控制下冷冻干燥速率模型的应用,为本实验条件下文蛤贝肉真空冷冻干燥时间的计算提供参考。
The effect of freezing temperature, material thickness ana neaung temperature on the vacuum freeze drying time of shellfish meatwas discussed in this paper, and obtained the sequence of importance by the orthogonal method. The analysis of the experimental results showed that the sequence of importance main influencing factors were material thickness, freezing temperature and heating temperature. A mathematical model developed was used to predict the time of vacuum freeze drying, by compared with experiment value in certain conditions, it can pretty reaction the drying time. Therefore it could provided the reference for the calculate of drying time of Meretrix Linnaeus meat.
出处
《食品研究与开发》
CAS
北大核心
2006年第4期151-154,共4页
Food Research and Development
基金
湛江市科技局科技计划项目资助(2004)
关键词
真空冷冻干燥
时间
预冻温度
物料厚度
加热板温度
vacuum freeze drying
time
freezing temperature
material thickness
heating temperature
