大枣切片真空低温干燥技术及工艺的分析

The analysis of cryogenic vacuum drying technology and processes of jujube slices

为了提高大枣脆片的品质,以大枣切片为研究对象,以热风干燥为参照对象,进行真空低温干燥技术实验,以大枣脆片含水量、Vc含量以及干燥时间为指标,在单因素实验的基础上,通过3因素3水平的二次回归正交试验,探究了真空度、切片厚度、加热温度对大枣切片干燥特性的影响.结果表明:在真空度为0.092 MPa、切片厚度为5 mm、加热温度为60℃的条件下,真空低温干燥大枣切片的干制品质量最好,确定了大枣切片真空低温干燥较优的工艺参数条件.相对热风干燥,真空低温干燥具有低损耗、高效率、高质量等优越性.

The experiments of cryogenic vacuum drying of jujube slices were conducted to im‐prove the quality of jujube slices .In the experiment ,hot air drying as a reference object ,we studied the jujube chips moisture ,vitamin C content and drying time of dried jujube slices . Based on single factor ,we analyzed the effects of vacuum degree ,material thickness ,heating temperature on drying characteristics of jujube slices using 3 factors and 3 levels by quadratic regression orthogonal experiments .Results showed that in the vacuum degree of 0 .092 MPa , slice thickness of 5 mm ,temperature of 60 ℃ conditions ,jujube slices had the best dried qual‐ities ,so the cryogenic vacuum drying parameters on quality of jujube slices are resulted .Rel‐atively hot air drying ,cryogenic vacuum drying have the advantages of low‐cost ,high efficien‐cy ,high quality ,etc ..