真空冷冻干燥黄秋葵的关键参数研究

Study on the Key Parameters of Vacuum Freeze-drying of Okra

以新鲜黄秋葵为原料,采用真空冷冻干燥法对黄秋葵的外表皮、果肉和种子干燥过程关键参数进行研究,为完整黄秋葵嫩果的冻干工艺提供参考。结果表明,在冻干过程中黄秋葵种子最难失水,外表皮复原率最高;应用差示扫描量热法测定种子、果肉和外表皮的共晶点、共熔点,其中共晶点分别为-14.17℃,-15.09℃和-15.44℃,共熔点分别为8.02℃,6.31℃和7.34℃,为保证黄秋葵完全冻结,且冻结冰晶不融化,选择-25℃进行预冻,并设置加热板温度为10℃,干燥8 h。

The vacuum freeze-drying method was used to study the drying process critical parameters of okra outer skin, flesh and seed to provide reference for freeze-drying process of complete tender okra fruit. The results showed that okra seeds in the freeze-drying process was the most difficult to dehydrate, outer skin recovery rate was the highest. Application of differential scanning calorimetry was to measure the eutectic point and the eutectic point of epidermis, pulp, and seeds, the eutectic points were 14.17 ℃, 15.09 ℃, and 15.09 ℃, melting points were 8.02 ℃, 6.31 ℃, and 7.34 ℃. To guarantee completely frozen okra, and frozen ice to melt, it chose -25 ℃ to precool, set the heating plate temperatures 10 ℃, and dried 8 h.