| 香蕉片冻干工艺条件 |
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| 引用本文： | 庄远红,林娇芬,万漪,王丽霞,庞杰.香蕉片冻干工艺条件[J].福建农林大学学报(自然科学版),2011,40(5):540-545. |
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| 作者姓名： | 庄远红 林娇芬 万漪 王丽霞 庞杰 |
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| 作者单位： | 1. 漳州师范学院生物科学与技术系,福建漳州,363000
2. 福建农林大学食品科学学院,福建福州,350002 |
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| 摘 要： | 采用电阻法测定香蕉片冻干过程的共晶点和共熔点温度,研究不同物料厚度、成熟度、预冻速率、加热板温度、干燥室真空度、护色剂的使用对香蕉片冻干品VC含量、色泽和脆性的影响,并对各工艺最优处理进行集成效果验证.结果表明,香蕉片物料厚度取5-7mm,成熟度取7-8分熟,采用速冻方法冻结,加热板温度0→ 60→ 240→ 300→...
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| 关 键 词： | 香蕉片 真空冷冻干燥 冻干曲线 色泽 脆性 |
Conditions of vacuum freeze-drying process of banana-slice |
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| ZHUANG Yuan-hong,LIN Jiao-fen,WAN Yi,WANG Li-xia,PANG Jie.Conditions of vacuum freeze-drying process of banana-slice[J].Journal of Fujian Agricultural and Forestry University,2011,40(5):540-545. |
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| Authors: | ZHUANG Yuan-hong LIN Jiao-fen WAN Yi WANG Li-xia PANG Jie |
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| Abstract: | The eutectic point and consolute point of banana-slice in the freeze-drying process were determined.VC content,colour and crispness of the product were taken as main indexes to study the effects of operation parameters such as material thickness,maturity degree,prefreezing speed,heating plate temperature,vacuum degree,color-keeping agent.The results showed that the optimum technical conditions for freeze-drying of banana-slice were as follows: material thickness of 5-7 mm,maturity degree of 70%-80%,quick freezing,heating plate temperature of 20 → 60 → 60 → 40 → 40 ℃ as the time was 0 → 60 → 240 → 300 → 360 min,vacuum degree of 70 Pa,and L-cysteine as color-keeping agent. |
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| Keywords: | banana-slice vacuum freeze-drying freeze-drying curve colour crispness |
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