| 真空带式、真空冷冻及热风干燥香蕉浆的比较 |
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| 引用本文： | 陈人人,王娟,龚丽,李远志. 真空带式、真空冷冻及热风干燥香蕉浆的比较[J]. 农业机械学报, 2006, 37(8): 159-162 |
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| 作者姓名： | 陈人人 王娟 龚丽 李远志 |
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| 作者单位： | 广东省农业机械研究所,510630 广州市;华南农业大学食品学院,510640 广州市 |
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| 基金项目： | 广东省科技厅农业科技攻关项目 |
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| 摘 要： | 以香蕉为原料,比较真空带式、真空冷冻及热风3种方式干燥香蕉浆的效果。结果表明:真空冷冻干燥物料中的大部分水分在升华阶段去除,热风干燥初期水分含量迅速下降,真空带式干燥物料水分随时间延长呈比较均匀的下降。真空冷冻干燥、真空带式干燥的产品品质优于热风干燥。真空冷冻及真空带式干燥产品的截面、表面和底面孔洞结构都有较大区别。
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| 关 键 词： | 香蕉 真空带式干燥 真空冷冻干燥 热风干燥 |
| 收稿时间： | 2006-02-24 |
| 修稿时间： | 2006-02-24 |
Comparison of Vacuum Belt, Freeze and Air-drying Methods of Processing Banana Puree |
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| Chen Renren,Wang Juan,Gong Li,Li Yuanzhi. Comparison of Vacuum Belt, Freeze and Air-drying Methods of Processing Banana Puree[J]. Transactions of the Chinese Society for Agricultural Machinery, 2006, 37(8): 159-162 |
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| Authors: | Chen Renren Wang Juan Gong Li Li Yuanzhi |
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| Affiliation: | 1.Guangdong Agricultural Mechinery Research Institute 2.South China Agricultural University |
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| Abstract: | Banana puree dehydrated by vacuum belt drying was compared with that of freeze-drying and air-drying on the aspects of dehydration curves, water absorption and solubility characteristics, color and microstructure. Results showed that moisture content was mostly removed during sublimation period of freeze-drying, while rapidly dropped during earlier period of air-drying and gradually decreased during vacuum belt drying. The product qualities of vacuum belt drying and freeze-drying are better than that of air-drying. There are great differences of section, surface and underside structure between the samples of vacuum belt drying and freeze-drying. |
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| Keywords: | Banana Vacuum belt drying Vacuum freeze-drying Air-drying |
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