| 胡萝卜热泵-远红外联合干燥工艺研究 |
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| 引用本文： | 徐刚,顾震,徐建国,李华栋,张绪坤.胡萝卜热泵-远红外联合干燥工艺研究[J].食品与发酵工业,2009,35(6). |
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| 作者姓名： | 徐刚 顾震 徐建国 李华栋 张绪坤 |
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| 作者单位： | 江西省科学院食品工程创新中心,江西,南昌,330029 |
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| 基金项目： | 科技部农业科技成果转化资金项目 |
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| 摘 要： | 采用热泵-远红外联合干燥工艺对胡萝卜片进行了干燥试验,研究了胡萝卜干燥预处理工艺、热泵干燥温度、远红外线辐射强度及联合干燥时间切换点对干燥速度、干燥能耗和类胡萝卜素损失率的影响。确定了胡萝卜热泵与远红外线联合干燥工艺的最佳工艺参数为:物料热烫时间120s,热泵干燥温度45℃,远红外热源辐射功率为2kW,热泵干燥与远红外切换点为物料含水率为50%。
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| 关 键 词： | 胡萝卜 联合干燥 热泵干燥 远红外干燥 |
Heat Pump and Far-infrared Combination Drying Technique on Carrot Slices |
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| Xu Gang,Gu Zhen,Xu Jianguo,Zhang Xukun,Li Huadong.Heat Pump and Far-infrared Combination Drying Technique on Carrot Slices[J].Food and Fermentation Industries,2009,35(6). |
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| Authors: | Xu Gang Gu Zhen Xu Jianguo Zhang Xukun Li Huadong |
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| Abstract: | In this paper, a heat pump and far-infrared combination drying technology was used to dry carrot slices. The influences of the blanching time, the heat pump drying temperature, the far-infrared radiation intensity,the heat pump and far-infrared convert point on the drying rate, the energy consumption and the loss of carotenoids were investigated. The optimal parameters for the combination drying technology were blanching time 120 s, heat pump drying temperature 45℃, far-infrared heat radiation power 2 kW, the heat pump and far-infrared convert point was when the moisture content of carrot slices reached 50 percent. |
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| Keywords: | carrot combination drying heat-pump drying far-infrared drying |
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