葱籽真空冷冻干燥工艺参数的试验研究

Experimental Study on Vacuum Freezing and Drying Technical Parameters of Onion

真空冷冻干燥能保持物料的活性。为此,对葱籽冷冻干燥工艺参数进行了研究,介绍了葱籽干燥前含水率、加热板温度和预冻降温速率对真空冷冻干燥时间的影响,建立了数学模型;并利用非线性优化理论与方法,得到了葱籽冷冻干燥的最佳工艺参数。葱籽(含水率10.5%)冷冻干燥最佳工艺参数为:加热温度为40℃、冷冻速率为-0.86℃/min,干燥室压力在100～200Pa之间。

The vacuum freezing and drying is able to keep the materiel activity. Hence, through studying the parameters of freezing and drying technical parameters of onion, this paper introduces the drying time influenced by the moisture ratio, the temperature of heating board and the pre-freezing cooling velocity before being drought. It also establishes a mathematical model, and gains the best technical parameters using nonlinear optimization theory and methods. So these best Parameters include that the heating temperature is 40℃, the freezing velocity is-0.86℃/min, and the pressure in drying room is from 100Pa to 200Pa.