猕猴桃果浆冻干工艺研究

目的]为猕猴桃果浆冻干寻求一种最佳工艺。方法]对猕猴桃果浆进行真空冷冻干燥,通过3因素均匀试验,以猕猴桃果浆冻干过程中Vc含量、含水量、冻干时间为指标,确定其冻干的优化工艺条件。结果]猕猴桃果浆的共晶点为-18℃。猕猴桃果浆冻干的优化工艺条件：当预冻温度为-25℃,解吸阶段板层温度为24.8℃,升华干燥阶段的真空室压力为20.2Pa,物料厚度为6.8mm时,整个冷冻干燥过程用时约20.4h,Vc损失率为1.3%,含水量为4.9%。结论]在此工艺下各指标均达到较好的标准。

Research on Freeze-Drying process of Kiwifruit Pulp

Objective]The aim of the study was to seek an optimal process for freeze-drying of kiwifruit pulp.Method] Vacuum freeze-drying of kiwifruit pulp was conducted,an optimal process was obtained based on the index of Vc content,moisture content and freeze-drying time by three factors homogeneous test. Result] The eutectic point of kiwifruit was-18 ℃ determined by DSC.The optimal process was that the loss rate of Vc was 1.3%,water content of kiwifruit was 4.9% and the whole freeze-drying time was about 20.4 h,when the sample was frozen at temperature of-25 ℃,the highest temperature of the pulp surface was 24.8 ℃,air pressure of the chamber was 20.2 Pa and thickness of pulp was 6.8 mm.Conclusion] In this process,the three index reach a good standard.