摘要
实验以菠菜为研究对象,设置干燥温度为0、5、10℃,研究了低温真空干燥的动力学特征,包括其含水量、水分比、干燥速率。并与冷冻真空干燥、热风干燥对比研究了干燥菠菜的复水特性、维生素C含量和叶绿素含量。结果表明:菠菜低温真空干燥过程只有加速和减速阶段,不存在恒速阶段。低温真空干燥复水比为8.0,大于热风干燥但小于冷冻真空干燥。和冷冻真空干燥和热风干燥相比较,低温真空干燥的维生素C保有量最高,低温真空干燥和冷冻真空干燥对于叶绿素的保存效果相同。
The low-temperature vacuum drying kinetics of spinach in terms of moisture content, moisture ratio, drying rate had been researched experimentally.The samples was employed to study the drying behaviour at 0,5, 10℃.The objective of this study was to compare the quality of these spinach in terms of their rehydration ratio,their content of chlorophyll and vitamin C to that low-temperature vacuum dried, hot air dried,and freeze vacuum dried spinach.The results showed that,there was no constant drying rate period.The rehydration ratio of spinach dried during low-temperature drying was 8.0, was greater than hot air drying but less than freeze vacuum drying. Additionally,low-temperature drying was found to yield spinach with relatively high levels of chlorophyll and vitamin C.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第5期269-272,共4页
Science and Technology of Food Industry
关键词
低温真空干燥
冷冻真空干燥
热风干燥
干燥曲线
品质
low-temperature vacuum drying
frozen vacuum drying
hot air drying
drying curve
quality
