| 马蹄真空冷冻干燥实验的研究 |
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| 引用本文： | 陈学玲,何建军,关健,梅新,程薇,熊光权,叶丽秀,陈玉霞.马蹄真空冷冻干燥实验的研究[J].北京轻工业学院学报,2011(5):56-60. |
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| 作者姓名： | 陈学玲 何建军 关健 梅新 程薇 熊光权 叶丽秀 陈玉霞 |
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| 作者单位： | 湖北省农业科学院农产品加工与核农技术研究所／湖北省农业科技创新中心农产品加工研究分中心,湖北武汉430064 |
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| 基金项目： | 农业部948资助项目（2003-Z78）; 湖北省研究与开发计划项目（2010BBB016） |
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| 摘 要： | 利用真空冷冻干燥技术对马蹄进行保鲜加工研究.利用电阻法测量了马蹄的共晶点和共熔点,采用L12（35）正交试验方法,研究了影响冻干产品质量和设备生产能力的主要参数,评定了冻干产品的含水量、外观、复水性等特性.实验结果表明,马蹄冻干的最佳工艺为：速冻温度-36℃,速冻时间20h,干燥升华时仓压（120±10）Pa;干燥解析时仓压（40±10）Pa,解析时的搁板温度50℃,干燥时间14h.
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| 关 键 词： | 真空冷冻干燥 马蹄 工艺 |
Study on Freeze-drying of Water Chestnut |
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| CHEN Xue-ling,HE Jian-jun,GUAN Jian,MEI Xin,CHENG Wei,XIONG Guang-quan,YE Li-xiu,CHEN Yu-xia.Study on Freeze-drying of Water Chestnut[J].Journal of Beijing Institute of Light Industry,2011(5):56-60. |
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| Authors: | CHEN Xue-ling HE Jian-jun GUAN Jian MEI Xin CHENG Wei XIONG Guang-quan YE Li-xiu CHEN Yu-xia |
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| Affiliation: | (Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology,Hubei Academy of Agricultural Sciences/Agricultrural Products Processing Subordinat Center,Hubei Agricultural Science and Technology Innovation Center,Wuhan 430064,China) |
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| Abstract: | Water Chestnut were stored and processed by Freeze-drying.Eutectic point and consolute point were measured by resistivity method.The main factors affecting the properties of freeze-drying product and production capacity of the equipment were studied using L12（35） orthogonal experiments.Water content of product,product form,rehydration character were evaluated.The optimal technics for freeze-drying Water Chestnut were following：deep freeze temperature-36℃,deep freeze time 20h,pressure of drying room while vacuum sublimation drying（120±10）Pa,pressure of drying room while vaccum resolution drying（40±10）Pa,shelf temperature while vacuum resolution drying 50℃,drying time 14h. |
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| Keywords: | freeze-drying Water Chestnut technics |
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