脉冲喷动床微波冻干方便面品质与能耗研究

以湿面条为实验原料,进行脉冲喷动床微波冻干(PSBMFD)面饼品质与能耗研究,并与传统电加热冻干(CFD)方式进行对比分析。研究表明:PSBMFD面饼的复水时间、复水比及复水前后硬度值分别为150 s、3.07、4 692.36 g、520.45 g,水分、色差及收缩率的均匀度分别为94.51%、94.31%、92.23%,感观评价总分为8.2,干燥时间为3.5 h,干燥产品总耗能为8.05 kWh/kg。PSBMFD技术不仅提高冻干面饼的干燥均匀度,改善冻干面饼的品质,而且与CFD相比,能够明显地缩短冻干时间(58.83%),降低冻干能耗(66.63%)。

Study on the quality and energy consumption of instant noodles microwave freeze dried by pulse spouted bed

The quality, energy consumption and comparative analysis of pulse spouted bed microwave freeze-dried (PSBMFD) noodles and traditional electric heating freeze-dried (CFD) noodles were determined using wet noodles as the experimental material. The results showed that the rehydration time, rehydration ratio and hardness values of PSBMFD noodles before and after rehydration were 150 s, 3.07, 4 692.36 g and 520.45 g respectively. The uniformity of moisture content, color difference and shrinkage ratio of PSBMFD noodles were 94.51%, 94.31% and 92.23% respectively. The aggregate score of sensory evaluation, drying time and total energy consumption of PSBMFD noodles were 8.2, 3.5 h and 8.05 kWh/kg respectively. PSBMFD technology can effectively improve the uniformity and quality of freeze-dried noodles. Furthermore, PSBMFD significantly shortened the drying time (58.83%) and reduced the energy consumption of freeze- dried noodles (66.63%) compared to CFD.