| 红枣冻干工艺参数的优化 |
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| 引用本文： | 曹有福,李树君,赵凤敏,杨炳南. 红枣冻干工艺参数的优化[J]. 农产品加工．学刊, 2009, 0(10). DOI: 10.3969/j.issn·1671-9646(X)·2009·10·017 |
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| 作者姓名： | 曹有福 李树君 赵凤敏 杨炳南 |
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| 作者单位： | 中国农业机械化科学研究院,北京,100083 |
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| 基金项目： | 国家“863”高技术研究发展计划资助项目(2007AA100406) |
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| 摘 要： | 在选定的加热条件下,探讨枣片厚度、真空度、预冻初始温度对冻干红枣片VC保存率的影响规律,通过单因素试验和中心组合设计,建立了冻干条件因素与VC保存率之间的回归模型,借助SAS6.0软件的响应面分析,得出真空冷冻干燥红枣片的最佳工艺参数组合为:枣片厚度8mm,真空度为60Pa,预冻初始温度为-26℃。
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| 关 键 词： | 红枣 真空冷冻干燥 中心组合设计 |
Optimization of Processing Parameter for Lyophilized Chinese Date |
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| Cao Youfu,Li Shujun,Zhao Fengmin,Yang Bingnan. Optimization of Processing Parameter for Lyophilized Chinese Date[J]. Nongchanpin Jlagong.Xuekan, 2009, 0(10). DOI: 10.3969/j.issn·1671-9646(X)·2009·10·017 |
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| Authors: | Cao Youfu Li Shujun Zhao Fengmin Yang Bingnan |
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| Affiliation: | Chinese Academy of Agricultural Mechanization Sciences;Beijing 100083;China |
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| Abstract: | The effects regularity of VC retention rate of lyophilized Chinese date in the vacuum freeze-drying processing werestudied under the conditions of the thickness,vacuum value and preliminary freeze temperature in this paper. Through singlefactor quadratic regression test and central composite design, the regression model between lyophilized factors and VCretention rate were established. With the response surface in SAS6.0 software analysis,the optimum technological parametersof vacuum freeze-drying processin... |
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| Keywords: | Chinese date vacuum freeze-drying central composite design |
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