炭布香芋真空冷冻干燥工艺研究

Investigation of Vacuum Freeze Drying Process of Tanbu’s taro

以炭步香芋为试材,分别对熟和生的香芋片的真空冷冻干燥工艺进行了研究。结果表明:生炭步香芋的共晶点为-23^-25℃,共融点为-17^-21℃;熟炭步香芋的共晶点为-13^-17℃,共融点为-11^-15℃;预冻温度应低于-26℃;生香芋片的冻干过程为加热升华319min,解析81min;熟香芋片的冻干过程为加热升华302min,解析89min。全过程真空度恒定为60Pa,冷阱表面温度设置为-40^-45℃,热水罐温度高于加热板温度5~10℃;在以上条件下得到的冻干香芋片基本保持原有的色、香、味、形。

Vacuum freeze drying technique of TanBu＇s taro was investigated. Results showed that the eutcctic arrest temperature and the co-melting point temperature of raw TanBu＇s taro were -23-25 ℃ and-17-21℃ respectively, while the above-mentioned temperatures of the cooked TanBu＇s taro were - 13- 17 ℃ and-11-15℃ respectively. Prc-freeze temperature should be under -26℃. In the freeze drying process of raw Tanbu＇s taro, the subliming time is 319min, and the resolving time is 81 min. In the freeze drying process of cooked Tanbu＇s taro, the subliming time is 302 min, and the resolving time is 89min. 60Pa vacuum, -40-45℃ of condenser and 65-70℃ of water heater were kept for the whole process. Freeze-dried with the above parameters, TanBu＇s taro keeps practically the previous color, scent, taste and shape.