摘要
对热风干燥和真空干燥菠萝粉进行了研究。探讨了热风干燥和真空干燥菠萝粉的干燥特性,并进行参数优化,得到干燥菠萝粉的最佳工艺条件。结果表明,热风干燥最佳干燥工艺参数为:温度70℃,风速2.5m/s,物料量60g;真空干燥的最佳干燥工艺参数为:真空度0.08MPa,温度60℃,物料量60g。真空干燥所得菠萝粉感官指标明显优于热风干燥,Vc保留率也较高。
The pineapple was treated by warm air drying and vacuum drying, and its drying characteristics were studied in this paper. Results showed that, for the warm air drying of pineapple, the optimum technologic parameters were as follows： the temperature of 70 ℃, wind speed of 2.5 m/s and the material amotmts of 60 g. For vacuum drying, the optimum vacuum, temperature and the material amount were 0.08 MPa, 60 ℃ and 60 g, respectively. The powder treated by vacuum drying had better characteristics and higher Vc retention than that by warm air drying.
出处
《现代食品科技》
EI
CAS
2008年第1期5-7,共3页
Modern Food Science and Technology
基金
广东省星火计划(2005B20401013)
关键词
菠萝
热风干燥
真空干燥
pineapple
warm air drying
vacuum drying.
