摘要
采用流化床干燥甘蓝,考察空气流量、进气温度、甘蓝宽度3个因素对干制甘蓝的感官品质、复水比、干燥速率的影响,并进行正交试验分析。结果表明:影响干燥速率的主要因素是甘蓝宽度,其次是进气温度,最后是空气流量。得到较优的操作条件是:切片宽度为2 mm,干燥温度为60℃,风量为40.1 m3/h。与洞道干燥相比,流化干燥甘蓝制品中VC的损失量更大。
The cabbage was dried with fluidized bed and three factors of air flow,intake air temperature,the shred thickness were inspected on the product dried cabbage sensory quality,rehydration ratio,drying rate effects.The analysis of orthogonal experiment was carried out.The results showed that the main factor affecting the drying rate is the thickness of cabbage,followed by the intake air temperature,and finally the air flow.The better operating conditions are：slice thickness of 2 mm,drying temperature is 60 ℃,wind speed 40.1 m3/h.
出处
《食品研究与开发》
CAS
北大核心
2010年第12期59-62,共4页
Food Research and Development
关键词
甘蓝
流化床
干燥
复水比
cabbage
fluidized bed
drying
rehydration rate
