摘要
对热风干燥和冷冻干燥处理香草兰样品的干燥效果进行比较,结果表明热风干燥的干燥速率随温度的增加而增加,冷冻干燥的干燥速率介于40和50℃热风干燥的速率之间。电子鼻分析结果表明,与40、50和60℃热风干燥相比,相同干燥时间条件下,冷冻干燥能更好的保留香草兰原有风味,同时冷冻干燥处理的香草兰样品具有更强的香气强度。
Desiccative effects of hot-air drying and vacuum freeze-drying for vanilla were compared in this research. The results showed that drying rate of hot-air drying increased with the increasing drying temperature, and the rate of vacuum freeze-drying is between the rates of hot-air drying at 40℃and 50℃.E-nose analysis revealed that, compared with hot-air drying at 40℃, 50℃ and 60℃, the drying vanilla treated by vacuum freeze-drying at the same drying time can retain its original flavor and give higher odor intensity.
出处
《热带农业科学》
2014年第6期66-70,共5页
Chinese Journal of Tropical Agriculture
基金
"十二五"国家科技支撑计划课题(No.2012BAD36B03)
海南省社会发展科技专项资金项目(No.2012SF018)
关键词
香草兰
冷冻干燥
热风干燥
水分含量
香气
vanilla
vacuum freeze-drying
hot-air drying
moisture content
odor
