胡萝卜变温压差膨化干燥影响因素研究

Study on the factors of explosion puffing drying for carrots at variable temperature and pressure difference

利用变温压差膨化干燥技术开发胡萝卜加工新产品。通过研究胡萝卜变温压差膨化干燥的关键影响因素,确定最佳工艺条件:膨化温度为100℃;抽空温度为80℃;抽空时间为150min;膨化压力差为0.2MPa;停滞时间为10min。采用以上工艺条件生产的胡萝卜膨化产品色泽鲜亮,酥脆可口。

The new carrot products were produced by explosion puff ing drying at variable temperature and pressure difference. The key factors of explosion puffing drying for carrots variable temperature and pressure difference were studied, and the best technology conditions; Puffing temperature is 100 ℃, vacuum drying temperature is 80 ℃, vacuum drying time is 150 min, the pressure difference is 0.2 MPa, the dwell time is 10 min. The explosion puffed carrot products which is crisp, delicious and colorful were produced by the technology.