| 胡萝卜过热蒸汽膨化干燥工艺优化 |
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| 引用本文： | 宋洪波,安凤平.胡萝卜过热蒸汽膨化干燥工艺优化[J].农业机械学报,2010,41(2):127-131. |
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| 作者姓名： | 宋洪波 安凤平 |
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| 作者单位： | 福建农林大学食品科学学院,福州,350002 |
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| 基金项目： | 福建省科技计划资助项目 |
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| 摘 要： | 以胡萝卜为原料,采用三因素二次正交旋转组合设计,研究了预脱水的胡萝卜含水率、过热蒸汽温度和滞留时间对膨化胡萝卜比容以及产品复水率的影响.这3个因素的影响均达到显著水平,过长的滞留时间可增加比容,但极大降低产品复水率.优化的过热蒸汽膨化工艺条件为:预脱水的胡萝卜含水率23%,过热蒸汽温度150℃,滞留时间50 s.过热蒸汽膨化干燥的胡萝卜收缩较小、复水率高、硬度适中、品质好.过热蒸汽膨化干燥胡萝卜较热风干燥效率高,干燥时间缩短近40%.
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| 关 键 词： | 胡萝卜 过热蒸汽膨化 干燥 工艺优化 |
Optimization of Super Heated Stream Puffing Drying Technology for Carrot |
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| Song Hongbo and An Fengping.Optimization of Super Heated Stream Puffing Drying Technology for Carrot[J].Transactions of the Chinese Society of Agricultural Machinery,2010,41(2):127-131. |
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| Authors: | Song Hongbo and An Fengping |
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| Institution: | College of Food Science/a>;Fujian Agriculture and Forestry University/a>;Fuzhou 350002/a>;China |
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| Abstract: | A three factors quadratic regression rotation combination design was adopted to study the effect of moisture content of pre-dried carrots,super heated stream temperature and treating time on the specific volume of puffed carrots and product rehydration ratio.Results showed that all the three factors have significant effect.Long treating time increases specific volume of puffed carrots while decreases product rehydration ratio significantly.The optimized result is 23% moisture content of pre-dried carrot,150... |
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| Keywords: | Carrot Super heated stream puffing Drying Process optimization |
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