| 猕猴桃果浆真空冷冻干燥工艺优化研究 |
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| 引用本文： | 李忠宏,杨公明.猕猴桃果浆真空冷冻干燥工艺优化研究[J].食品科学,2004,25(8):94-97. |
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| 作者姓名： | 李忠宏 杨公明 |
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| 作者单位： | 西北农林科技大学食品科学与工程学院 |
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| 基金项目： | 陕西省“九五”攻关项目(97K05-G50) |
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| 摘 要： | 以猕猴桃果浆冻干过程中VC、叶绿素损失率和冻干时间为指标,对真空冷冻干燥过程进行优化,得到的最佳工艺参数为:物料解吸时的表面最高温度48℃,升华初始干燥仓压力26Pa,装料厚度7mm。最佳工艺条件下,VC、叶绿素的损失率预报值分别为6%和38%,冻干时间为18h。
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| 关 键 词： | 猕猴桃 真空冷冻干燥 工艺优化 VC 叶绿素 |
| 文章编号： | 1002-6630(2004)08-0094-04 |
| 修稿时间： | 2003年11月4日 |
Optimization on Freeze-Drying of Kiwifruit Pulp |
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| LI Zhong-hong,YANG Gong-ming.Optimization on Freeze-Drying of Kiwifruit Pulp[J].Food Science,2004,25(8):94-97. |
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| Authors: | LI Zhong-hong YANG Gong-ming |
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| Affiliation: | College of Food Science and Engineering, Northwest Sci-tech Univ. of Agri. and For. |
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| Abstract: | The optimal processing data of kiwifruit were derived based on the loss ratios of VC and chlorophyll and freeze-drying time. They were: the highest temperature of the pulp surface 48℃, air pressure of the chamber 26Pa and thickness of pulp7mm. Under these conditions, the loss ratios of VC and chlorophyll were about 6% and 38%, respectively freeze-drying time wasabout 18h. |
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| Keywords: | kiwifruit freeze-drying optimal processing VC chlorophyll |
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