哈密瓜变温压差膨化干燥工艺研究

采用变温压差膨化干燥技术,探讨预干燥后水分含量、膨化温度、抽空温度、抽空时间、停滞时间和压力差等因素对哈密瓜脆片产品的水分含量、脆度、膨化度和色泽的影响。研究结果表明,预干燥后原料含水量、膨化温度、抽空时间对哈密瓜膨化产品质量影响较大;哈密瓜膨化的合适含水量在30.14%左右;较适的膨化温度为90℃、抽空温度为80℃;抽空时间为120min较为合适;停滞时间、压力差处理在一定范围内差异不显著,实验确定停滞时间和压力差分别为5min、0.2MPa。

Explosion Puffing Drying of Hami-melon at Modified Temperature and Pressure

Using the technology of explosion puffing drying for Hami-melon at modified temperature and pressure, the effect of water content after pre-drying, puffing temperature, vacuum drying temperature and time, residence time and preesure difference on degree of water content after puffing, crispness, bulk density and color were analyzed. The results showed that: the quality of the products were affected remarkably by the parameter of water content after pre-drying, puffing temperature and vacuum drying time. The optimum parameters were: water content after pre-drying 30.14%, puffing temperature 90 ℃, vacuum drying temperature 80 ℃ and vacuum drying time 120 min.The quality of products were affected indistinctively by the parameter of residence time and pressure difference, which could be identified as 5 min and 0.2 MPa.