梅州金柚柚子皮的真空冷冻干燥工艺研究

Study on Vacuum Freeze Drying Technology of Meizhou Gold Pomelo Peel

目的以梅州金柚柚子皮为原料,研究柚皮真空冷冻干燥工艺技术,确定最佳工艺参数和加工工艺,为柚皮综合利用提供参考依据。方法通过单因素实验和正交实验设计,以冻干速率作为考察指标,研究了压力(真空度)、加热温度、物料厚度对真空冷冻干燥速率的影响。结果实验表明,对冻干柚皮干燥速率的影响主次顺序为加热温度、压力(真空度)、物料厚度,最佳工艺条件分别为:加热温度50℃、压力(真空度)40 Pa、物料厚度5 mm,在此干燥工艺条件下,产品在色泽等方面保持较好。结论该正交试验筛选出的工艺稳定可行。

Objective This paper aimed to set up the optimal vacuum freeze drying technology of Meizhou gold pomelo peel. Methods Through signal factor and orthogonal experiments, the effect of temperature, thickness and vacuum degree on vacuum freeze drying efficiency was studied. Results The results showed that the order of factors that affect vacuum freeze drying efficiency is temperature, vacuum degree and thickness. The optimal parameters of pomelo peel vacuum freeze drying were gotten as follows： the temperature was 50 ℃, vacuum degree was 40 Pa and thickness was 5 mm. The sensory evaluation was good under the optimization parameters. Conclusion This optimized vacuum freeze drying process was stable and feasible.