胡萝卜渣干燥过程中水分、类胡萝卜素的变化规律及工艺比较

 【目的】胡萝卜汁加工中产生了大量的废渣，需要较佳的干燥工艺保存好胡萝卜渣中的类胡萝卜素，以利于综合利用。【方法】采用热风干燥、真空干燥以及联合干燥工艺对胡萝卜渣干燥过程中含水量及类胡萝卜素的动态变化规律进行研究与比较。【结果】采用先热风85℃干燥45 min后再真空75℃干燥，当胡萝卜渣含水量达到8%时，干燥时间最短，为135 min，类胡萝卜素的损失率最少，仅为2.1%。【结论】热风－真空联合干燥技术能在较短的干燥时间内较大程度地保存胡萝卜渣中的类胡萝卜素，为较佳的胡萝卜渣干燥工艺。

Effect of Drying Technologies on the Content of Moisture and Carotenoids in Carrot Pomace

This article aimed to investigate the dynamic changes of moisture and carotenoid content when drying carrot pomace by hot-air drying, vacuum drying, and combination drying techniques(hot-air drying + vacuum drying), respectively. The result showed that when the moisture of dried pomace reached 8%, the optimal drying technique was combination drying technique, i.e., firstly drying the carrot pomace by hot-air technique at 85℃ for 45 minutes, then drying by vacuum at 75℃ for 90 minutes, which only resulted in 2.1% loss of carotenoid. This research will be helpful for the comprehensive utilization of carrot pomace.