摘要
以莴苣为原料,以切片厚度、热风干燥温度、真空干燥压力和中间含水率4个为试验因素,以干燥时间和复水比为试验指标,研究热风-真空组合干燥的干燥特性,从而优化得到最佳的试验组合。由试验可知,在试验范围内,热风真空组合干燥的较优试验组合为:热风温度为50℃,真空干燥压力为20kPa,切片厚度为5mm,中间含水率为40%,此时干燥时间为12.9271h,复水性为3.0906。
In this paper, lettuce is the raw material. Slice thickness, drying temperature, vacuum and intermediate moisture are the four experiment factors. Drying time, moisture content and rehydration ratio are test indicators. It researched the characteristics of the hot air and vacuum combination drying in order to optimize the best combination of the experiment. The above analysis results of the optimization to get the best test combination： Slice thickness is 5 mm, drying temperature is 50 ℃; vacuum is 20 kPa and intermediate moisture is 40%. At this point, the drying time is 12.9271 hours and the rehydration ratio is 3.0906.
出处
《食品科技》
CAS
北大核心
2013年第5期102-107,共6页
Food Science and Technology
基金
国家自然科学基金项目(51276105)
关键词
组合干燥
响应曲面分析
回归分析
the combination of drying
response surface analysis
quadratic regression combination
