影响食品冷冻干燥过程的因素分析

以苹果的冷冻干燥实验为例，对影响食品冷冻干燥过程的因素进行了分析；降温速率越快，干燥时间越长，冷干品质量越好；保持冻干室高的真空度不仅能缩短冻干时间，而且能提高冻干品的质量；加热板温度高能缩短干燥时间，但过高的加热温度又会影响冻干品的质量，因此应选择合适的加热温度；降低冷阱温度能缩短冻干时间和提高冻干品质量，但当冷阱温度低时上述效果并不明显。

ANALYSIS OF THE AFFECTING FACTORS OF FOOD FREEZE-DRYING PROCESS

The freeze drying process of an apple was researched, and the factors of influencing the freeze drying process were analyzed: The temperature decreasing rate was faster, the longer of the freeze drying time, the quality of the freeze dried food was good. Keeping higher vacuum of the freeze drying room not only could cut down the freeze drying time, but also could improve the quality of freeze dried food, so the suitable temperature of heating plate should be selected. Decreasing the temperature of condenser could shorten freeze drying time and improve the quality of freeze dried food, but when the condenser temperature was too lowest the above mentioned effect was not obvious.