真空冷冻干燥草莓粉工艺研究

Studies on Technology of Vacuum Freeze-drying Strawberry Powder

以冻干草莓粉为研究对象,对其湿法生产工艺和真空冷冻干燥条件进行了研究。通过U8(81×41)均匀设计和L9(34)正交设计试验,确定了湿法生产冻干草莓粉的最佳工艺条件为:将草莓浆在-25℃下预冻5h,装料厚度6mm,冻干室工作压力65Pa,升华温度55℃,解析温度70℃。

Freeze-drying Strawberry powder was studied in this paper. The research focused on wet processing technology and the condition of vacuum freeze-drying. By the Us （8^1×4^1） uniform design and L9 （3^4） orthogonal design experiments, the optimum conditions for wet processing technology of freeze-drying strawberry powder were determined that the prefreezing temperature -25 ℃, prefreezing time 5 h, material thickness 6 mm, working pressure of freeze-drying room 65 Pa, sublimation temperature 55 ℃, resolution temperature 70 ℃.