摘要
微波真空干燥与冷冻干燥串联联合以减少草莓单纯冻干中的高能耗,同时使产品的质量得到很好的保持。从工艺角度出发,选取最佳水分转换点和后续微波真空干燥的最佳微波功率。另外,将冻干和真空微波干燥过程中的能耗分为有效能耗和无效能耗并进行计算,得出了FD11.5h+VMD的联合干燥能够得到外观最好的草莓,且无效能耗节约率为28.19%;而FD7h+VMD的联合干燥可使无效能耗节约50.28%,虽然没有最好的外观,但其产品仍然可被消费者接受。
This paper studied on the decreasing energy during alone freeze-drying （FD） using combination of freeze-drying and vacuum microwave drying （VMD）. First, the optimal moisture conversion point and the microwave power were determined by experimental study. In addition, the energy during FD and VMD was divided to valid and invalid energy in this paper. And the valid energy was calculated by the formulations. The result shows that the strawberries were dried by FD for 11.5h and then dried by VMD until end with the best appearance, and the saving percentage of invalid energy was 21.89%. However, the drying method of FD7h＋VMD could save 50.28% invalid energy consumption. Although the appearance was not the best, the products also accepted by consumers.
基金
国家863项目(No.2007AA100406)
关键词
草莓
联合干燥
节能
无效能耗
strawberry
combination drying
saving energy
invalid energy consumption
