摘要
为优化黄瓜真空冷冻干燥工艺,以黄瓜片为试材,采用MATLAB软件分析黄瓜片真空冷冻干燥前后的质量、色泽、形状变化。试验结果表明:黄瓜的平均含水率为96.3%;干燥后的表面收缩率为0.332471;干燥前的r、g、b色度坐标值为0.3562、0.3595、0.2842,干燥后分别为0.2835、0.4295、0.2871。
Vacuum freeze-drying technology is a new kind of food processing method which integrates with vacuum technotogy, freezing ano drying technology. The principle of vacuum freeze-drying technology, drying technology and freeze-drying equipment were briefly introduced. Cucumber drying experiment by applying vacuum freezing dryer was mainly introduced, and the cucumber vacuum freeze-drying curve was plotted, and the changes of cucumber color, shape, and weight were contrasted before and after drying, which were analyzed by the software MATLAB and electronic balance, and then the average moisture content, drying rate and surface area shrinkage rate..
出处
《农业科技与装备》
2012年第5期25-26,29,共3页
Agricultural Science & Technology and Equipment
关键词
真空干燥
黄瓜
含水率
干燥速率
表面收缩率
色泽
vacuum drying
cucumber
moisture content
drying rate
surface shrinkage rate
color
