| 黄瓜片真空冷冻干燥试验 |
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| 引用本文： | 王慧贤.黄瓜片真空冷冻干燥试验[J].农业科技与装备,2012(5):25-26,29. |
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| 作者姓名： | 王慧贤 |
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| 作者单位： | 抚顺市技师学院,辽宁抚顺,113123 |
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| 摘 要： | 为优化黄瓜真空冷冻干燥工艺,以黄瓜片为试材,采用MATLAB软件分析黄瓜片真空冷冻干燥前后的质量、色泽、形状变化。试验结果表明:黄瓜的平均含水率为96.3%;干燥后的表面收缩率为0.332471;干燥前的r、g、b色度坐标值为0.3562、0.3595、0.2842,干燥后分别为0.2835、0.4295、0.2871。
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| 关 键 词： | 真空干燥 黄瓜 含水率 干燥速率 表面收缩率 色泽 |
Experimental Research on Drying Technology based on Vacuum Freezing Dryer |
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| WANG Huixian.Experimental Research on Drying Technology based on Vacuum Freezing Dryer[J].Agricultural Science & Technology and Equipment,2012(5):25-26,29. |
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| Authors: | WANG Huixian |
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| Institution: | WANG Huixian (Fushun Technician College, Fushun Liaoning 113123, China) |
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| Abstract: | Vacuum freeze-drying technology is a new kind of food processing method which integrates with vacuum technology, freezing and drying technology. The principle of vacuum freeze-drying technology, drying technology and freeze-drying equipment were briefly introduced. Cucumber drying experiment by applying vacuum freezing dryer was mainly introduced, and the cucumber vacuum freeze-drying curve was plotted, and the changes of cucumber color, shape, and weight were contrasted before and after drying, which were analyzed by the software MATLAB and electronic balance, and then the average moisture content, drying rate and surface area shrinkage rate. |
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| Keywords: | vacuum drying cucumber moisture content drying rate surface shrinkage rate color |
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