真空冷冻干燥过程参数对玫瑰的冻干过程影响的试验研究

Effect of vacuum freeze-drying process parameters on roses

真空冷冻干燥技术是将含水物料在低温状态下冻结,然后在真空条件下,使冰直接升华成水蒸气并排掉脱水物料中的水分使物料干燥。因此真空冷冻干燥产品可以最大限度的保持新鲜物料的原有色、香、味、形和营养成分。本文通过对玫瑰花的真空冷冻干燥实验的分析,对影响真空冻干的过程参数进行了试验研究。试验表明:隔板温度、干燥室真空度是很重要的两个参数;冻结速率对总冻干时间没影响。

Vacuum freeze-drying technique is to freeze the moist ingredient （s） of a material at low-temperature then sublimate directly the ice to become vapor so as to remove water, thus drying it. So, the dried product may hold it on to its intrinsic color, scent, flavour and shape especially its nutrition to a greatest extent. An experimental investigation was done for roses to anaylyze the effect of vacuum freeze-drying process parameters on them. The results showed that the temperature of shelves and pressure in drying chamber are the two key parameters, but the freezing rate has no relation to the total time required for freeze-drying process.