冬枣变温压差膨化干燥工艺研究

Explosion puffing drying of jujube at variable temperature and pressure

以冬枣为原料,采用变温压差膨化干燥技术,探讨了预干燥时间、抽空时间、膨化温度、抽空温度、停滞时间和膨化压力对冬枣膨化产品硬度、脆度、色泽和水分含量的影响。结果表明:膨化温度、抽空温度和抽空时间是影响产品膨化质量的关键因素;冬枣预干燥6h后,膨化温度85℃,抽空温度60℃,抽空时间2h为较适合工艺参数;停滞时间和膨化压力差在一定范围内对膨化产品的质量影响不大,实验确定停滞时间15min,膨化压力差0.2MPa为较适合工艺参数。

The effects of pre drying time,vacuum drying time,explosion puffing temperature,vacuum drying temperature,dwell time and pressure difference on the hardness,fragility,color,and water content of explosion puffed jujube were analyzed by using the technology of explosion puffing.The result showed that the major factors that affected the quality of the production were explosion puffing temperature,vacuum drying temperature and time.The jujube after 6h pre-drying,the optimal parameters were as follows： explosion puffing temperature 85℃, vacuum drying temperature 60℃,vacuum drying time 2h.The quality of products were affected indistinctively by the dwell time and press,which could be identified as 15min and 0.2MPa.