梨低温气流膨化干燥工艺研究

Explosion Puffing Drying of Pear at Low Temperature and Air Current

采用单因素和三因素二次回归正交旋转组合设计,对梨低温气流膨化干燥工艺进行了研究。分析浸泡所用麦芽糊精浓度、停滞时间、压力差、膨化温度、抽空温度和抽空时间因素对梨脆片产品的含水率、脆度和色泽的影响。在此基础上由试验数据确定出最适麦芽糊精浓度为15%,停滞时间为5 min,压力差为0.2 MPa;推导出描述3个指标的二次回归模型,并对膨化温度、抽空温度和抽空时间进行响应面分析,得出梨膨化干燥工艺条件为:膨化温度为89.68℃、抽空温度为58℃、抽空时间为78.65 min。

Single factor experiment and three factors quadratic regression rotation combination design were adopted to optimize the technology for explosion puffing drying of pear. Effects of variable that were maltodextrin concentration, residence time, pressure difference, puffing temperature, vacuum drying temperature and vacuum drying time on three indexes that were water content of product, crispness, and color were studied. Based on the experimental data, the best maltodextrin concentration, residence time and pressure difference were identified as 15 %, 5 min and 0.2 MPa; the quadratic regression model of three indexes was deduced, then variables were analyzed with response surface methodology （RSM）. The optimal technical conditions were obtained as follows： puffing temperature is 89.68 ℃, vacuum drying temperature is 58 ℃ and vacuum drying time is 78.65 min.