作　　者： ; ; ; ; (蔡颖荷）; (陈人人）; (龚丽）;

机构地区： 华南农业大学食品学院

出　　处： 《食品与机械》 2005年第4期32-34,共3页

摘　　要： 对哈密瓜片的热风干燥和真空冷冻干燥进行了初步的研究,分析不同热风干燥温度对哈密瓜片的影响,探讨了真空冷冻干燥哈密瓜片的干燥特性,比较了两种干燥方式所得产品的形状、色泽及Vc含量.结果显示,真空冷冻干燥较适于哈密瓜片的干燥,其干制的哈密瓜片理化性质均优于热风干燥.真空冷冻干燥初步研究的主要工艺参数为:冷阱温度为-34.8℃,真空度130 Pa,加热温度为30～50℃. Warm air drying and vacuum freeze drying on cantaloupe flake were investigated in this paper. Influence of warm air drying on cantaloupe flake was analyzed and characteristics of vacuum freeze drying was discussed, then the two drying methods was compared about the form, color and vitamin C content of products prepared by the two kinds of drying metheds, the results were as follows, the vacuum freeze drying is relatively suitable because the physiochemical nature of the product by vacuum freeze drying is superior to warm-air drying. The main processing parameter of freeze drying is that the temperature - 34.8 ℃, vacuity 130 Pa, heating temperature 30 - 50 ℃.

关 键 词： 哈密瓜 热风干燥 真空冷冻干燥 干燥特性 干燥温度 干燥方式 含量 理化性质 工艺参数 加热温度

领　　域： [轻工技术与工程] [轻工技术与工程] [农业科学] [农业科学]