| 低温真空干燥对胡萝卜品质的影响 |
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| 引用本文： | 申江,李帅,齐含飞. 低温真空干燥对胡萝卜品质的影响[J]. 制冷学报, 2012, 33(2): 64-67 |
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| 作者姓名： | 申江 李帅 齐含飞 |
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| 作者单位： | 天津商业大学天津市制冷技术重点实验室 天津300134 |
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| 摘 要： | 以胡萝卜为对象,研究了低温真空干燥对胡萝卜的营养成分(如还原糖、维生素C等)及复水特性影响,并将低温真空干燥与真空冷冻干燥及热风干燥进行了对比。实验表明:经过热风干燥和真空冷冻干燥后胡萝卜的维生素C损失率分别是低温真空干燥的2.47倍和2.14倍。低温真空干燥可以较好的保持胡萝卜的组织结构完整性,并且减少营养物质的流失。
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| 关 键 词： | 食品包装与贮藏 食品加工技术 干燥特性 低温真空干燥 |
Influence of Low Temperature Vacuum Drying on the Quality of Carrots |
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| Shen Jiang,Li Shuai and Qi Hanfei. Influence of Low Temperature Vacuum Drying on the Quality of Carrots[J]. Journal of Refrigeration, 2012, 33(2): 64-67 |
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| Authors: | Shen Jiang Li Shuai Qi Hanfei |
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| Affiliation: | Shen Jiang Li Shuai Qi Hanfei(Refrigeration Key Laboratory of Tianjin,Tianjin University of Commerce,Tianjin,300134,China) |
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| Abstract: | Carrots are selected as the research subject,and the investigation of a new type of low temperature vacuum drying method in the non-frozen state of the product under drying processing is carried out through experiments.Low-temperature vacuum drying and vacuum freeze-drying and hot air drying method were compared to study the impact of low temperature vacuum drying of carrot nutrients(such as reducing sugar,Vitamin C,etc.) and rehydration characteristics.The results show that: by comparing the Vitamin C content of three kinds of drying methods,hot air drying and vacuum freeze-drying of carrots,Vitamin C loss rate is about 2.14 times and 2.47 times of low-temperature vacuum drying. |
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| Keywords: | Food package and preservation Food processing technology Drying characteristics Low temperature vacuum drying |
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