摘要
针对猕猴桃干燥过程所存在的各种问题,提出并分析了圆筒真空干燥箱和箱式真空干燥箱方案的特点,优先选择箱式真空干燥室试验了猕猴桃切片的干制。本试验以热风干燥为参照对象,分析了它们之间的干燥时间,干制品Vc保存率,体积收缩率等。结果表明:在低于60℃的温度和真空度为4.2～20 kPa的环境中对物料进行低温脱水,加工的猕猴桃脆片仍保持猕猴桃原有的浅绿色、Vc保存率高于90%、含水量仅为2%～5%;相对热风干燥,真空干燥有低成本、高效率、高品质等优越性。
A novel technique has been successfully developed to dry kiwifruit slices in vacuum.The impacts of the vacuum drying conditions of kiwifruit,including the pressure,drying time,and dehydration temperature,on its quality,such as its color,shape,taste,and preservation rate of vitamin-C,were experimentally evaluated with a lab-built vacuum system.The results show that when it comes to drying of kiwifruit,vacuum drying outperforms the conventional hot-air drying in many ways.Its advantages over the hot-air drying include lower cost,higher efficiency,and better product quality.For instance,at a pressure of 4.2～20 kPa,a temperature below 60℃,the light green,vacuum dried kiwifruit slices have a preservation rate of vitamin-C over 90%,and a water content less than 2%～5%.Moreover,the feasibility to scale-up the vacuum drying technology was also tentatively discussed.
出处
《真空科学与技术学报》
EI
CAS
CSCD
北大核心
2013年第1期1-4,共4页
Chinese Journal of Vacuum Science and Technology
基金
陕西省农业科技创新项目(No.2011NXC02-03)
