| 热风真空组合干燥苹果片试验研究 |
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| 引用本文： | 袁越锦,徐英英,党新安,杨立军,张昌松,袁月定. 热风真空组合干燥苹果片试验研究[J]. 食品科技, 2012, 0(4): 80-82,85 |
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| 作者姓名： | 袁越锦 徐英英 党新安 杨立军 张昌松 袁月定 |
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| 作者单位： | 陕西科技大学机电工程学院;宜春学院数学与计算机科学学院 |
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| 基金项目： | 陕西省自然科学基金资助项目(2011JM3013);陕西科技大学自然科学基金资助项目(ZX10-25);陕西省重大科技创新专项资金资助项目(2009ZKC06-08);浙江省温州市科技计划项目(H20100096) |
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| 摘 要： | 以苹果为原料,通过试验探讨了在热风真空组合干燥条件下,热风温度、热风时间、真空温度、真空度等因素对热风真空组合干燥苹果片品质的影响。结果表明:热风真空组合干燥较热风干燥而言可有效提高其干制品的质量;热风真空组合干燥苹果片较优的工艺参数为:热风温度60℃、热风时间1h,真空温度50℃、真空度30kPa。
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| 关 键 词： | 苹果片 真空 热风 组合干燥 |
Experiments on drying of apple slices by combination of hot-air and vacuum |
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| YUAN Yue-jin,XU Ying-ying,DANG Xin-an,YANG Li-jun,ZHANG Chang-song,YUAN Yue-ding. Experiments on drying of apple slices by combination of hot-air and vacuum[J]. Food Science and Technology, 2012, 0(4): 80-82,85 |
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| Authors: | YUAN Yue-jin XU Ying-ying DANG Xin-an YANG Li-jun ZHANG Chang-song YUAN Yue-ding |
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| Affiliation: | 1.College of Mechanical and Electrical Engineering,Shaanxi University of Science and Technology,Xi’an 710021;2.College of Mathematics and Computer Science,Yichun University,Yichun 336000) |
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| Abstract: | Using apples as a raw material,the effects of hot-air temperature,hot-air time,vacuum degree and vacuum temperature on the drying quality of apple slices by combination of hot-air and vacuum was explored.Experiment results indicated that the drying quality of apple slices was improved well at the condition of hot-air and vacuum combined drying.The optimized technological parameters of hot-air and vacuum combined drying are the 60 ℃ hot-air temperature,1 h hot-air time,30 kPa vacuum degree and 50 ℃ vacuum temperature. |
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| Keywords: | apple slices vacuum hot-air combined drying |
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