摘要
以真空冷冻干燥总时间和成品复水率为主要指标,采用超声波对香蕉片进行预处理,考察其对真空冷冻干燥香蕉片的影响。结果表明,超声波预处理可明显缩短冻干总时间和提高成品复水率,最优超声波预处理条件为功率140 W,处理时间40 min,频率28 kHz,此条件下的真空冷冻干燥总时间为8.9 h。
Taking vacuum freeze-drying time and rehydration rate as main index,effects of ultrasonic pre-processing on banana slice was explored in this paper.Results showed that ultrasonic pre-processing can short the vaccum freeze-drying time and improve rehydration rate of product,the optimal conditions of ultrasonic pre-processing are as follows： ultrasonic power 140 W,processing time 30 min,ultrasonic frequency 28 kHz.Under this condition,the whole vaccum freeze-drying time was 8.9 h.
出处
《食品研究与开发》
CAS
北大核心
2012年第5期79-82,共4页
Food Research and Development
关键词
超声波
真空冷冻干燥
香蕉片
ultrasonic
vaccum freeze-drying
banana slice
