蕨菜真空冷冻干燥工艺参数的优化试验
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    摘要:

    考察干燥因子对真空冷冻干燥蕨菜品质的影响,用二次正交旋转组合设计的试验方法,分析搁板加热温度、干燥室压力和物料层厚度对蕨菜Vc含量的影响规律,建立了冻干因子与Vc含量的回归模型。利用双因素分析法分析了各因素与试验指标的关系,确定各因素在二次非线性模型中的主次顺序。试验结果分析表明,干燥室压力对蕨菜冻干制品的品质影响最大,搁板加热温度次之,物料厚度的影响最小。并利用非线性优化理论确定了搁板加热温度为42.5℃、干燥室压力为55Pa、物料厚度为16.3mm时,蕨菜的Vc质量比

    Abstract:

    可达2.387mg/g。The influence of drying parameters of freeze-drying on quality of pteridium aquilinum drying was investigated, and the impact of drying board temperature, drying chamber pressure and material thickness on Vc content was studied by nonlinear regressional orthogonal design. Using single-and-double-factor analysis method, the relation between experimental criteria and drying parameters was established, and the influence order of the parameters was determined. Experimental results showed that drying chamber pressure had the greatest influence than drying board temperature and material thickness. The optimal combination of the preserved quality parameters for the freeze-drying technology of pteridium aquilinum was obtained through optimized theory in nonlinear method. They were as follows: the pressure of drying chamber was 55Pa, the temperature of the board was 42.5℃, and material thickness was 16.3mm. Vc mass ratio is 2.387mg/g.

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车刚,万霖,李成华,汪春.蕨菜真空冷冻干燥工艺参数的优化试验[J].农业机械学报,2008,39(2):98-102.

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