黑加仑真空冷冻干燥工艺研究 |
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引用本文: | 于华宁,时玉强,贾暑花,周贺,郑先哲. 黑加仑真空冷冻干燥工艺研究[J]. 干燥技术与设备, 2008, 6(1): 24-28 |
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作者姓名: | 于华宁 时玉强 贾暑花 周贺 郑先哲 |
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作者单位: | 东北农业大学工程学院,哈尔滨150030 |
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摘 要: | 以黑加仑为原料,对其真空冷冻干燥特性和工艺进行了试验研究。结果表明:黑加仑的共晶温度为-24℃,共融温度为-21℃;其合理的工艺参数为:升华温度为50℃,保持4.5h;解吸温度为60℃,保持2h。冻干后的黑加仑含水量为5%左右,能很好保持黑加仑的品质,Vc的保留率为82.6%,花青苷的保留率为57.5%。
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关 键 词: | 黑加仑 真空冷冻干燥 维生素C 花青苷 |
Study on Freeze - Drying Technique of Black Currant |
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Affiliation: | YU Hua- ning , SHI Yu- qiang, JIA Shu- hua, ZHOU He, Zheng Xian- zhe (Engineering college, Northeast Agricultural University,Harbin 150030, China) |
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Abstract: | Vacuum freeze - drying technique for black currant as raw material was investigated. Results showed that the eutectie temperature and the co - melting temperature of raw black currant were are - 24℃ and - 21℃ .The optimum freeze - drying parameters were obtained as follows: the primary drying temperature was 50℃ and the second drying temperature 60℃ ; the moisture content of black currant after drying was 5% , the freeze drying black currant kept practically the quality, and the retention rate of vitamin C raised up to 82.6%, the retention rate of anthocyanin raised to 57.5%. |
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Keywords: | black currant vacuum freeze - drying vitamin c anthocyanin |
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