冰温真空干燥过程中维持冰温的方法初探

Primary study on ice temperature keeping during ice temperature vacuum drying

冰温真空干燥技术结合了冰温技术和真空干燥技术诸多优点,具有很大的研究价值。然而,冰温真空干燥过程中冰温的维持是制约该技术发展的瓶颈。基于此,本文通过控制真空度、冷库和电加热板温度,初步探索出了一种在真空干燥过程中维持冰温的方法,以青鱼片为原料,以鲜度指标K值、干燥速率和复水率为实验指标,对冰温真空干燥、冷冻干燥和热风干燥进行了比较研究,研究表明,冰温真空干燥青鱼片的鲜度指标K值明显优于热风干燥,接近冷冻干燥;复水率比热风干燥稍好;干燥速率比热风干燥稍慢,比冷冻干燥快。

Ice temperature vacuum drying technology, which combined the advantages of ice temperature technique and vacuum drying technology, has great research values.But how to keep ice temperature during drying is a question which always limits the development of ice temperature drying technology.Based on this, by controlling the degree of vacuum, the temperature of cold storage and electric heating plate, this paper initially explored a method that could maintain the food at ice temperature during vacuum drying process.Taking black carp fillets as experimental materials,with freshness indicator K value,the drying rate and rehydration ratio as test indicators,a comparative study among ice temperature vacuum drying, freeze-drying and hot air drying was carried out.Research showed that freshness indicator K value of ice temperature vacuum dried black carp fillets was much better than that of hot air drying, and was close to that of freeze drying. Rehydration rate of ice temperature vacuum dried black carp fillets was slightly better than that of hot air drying. Drying rate of ice temperature vacuum drying was slower than that of hot air drying, but much faster than that of freeze drying.