Explosion puffing drying of grape at low temperature and air current
Single factor experiment was adopted to analyze the effect of water content of pre-dried grape, puffing temperature, vacuum drying temperature, vacuum drying time, residence time, pressure difference on three indexes that are water content of product, crispness and color. Three factors quadratic regression rotation combination design was adopted to optimize the technology for explosion puffing drying of grape. Based on the experimental data, the optimal technical conditions were obtained as follows: water content of pre-dried grape was 22.55%, puffing temperature was 83.45 ℃ and vacuum drying temperature was 68.38 ℃, vacuum drying time, residence time, pressure difference were identified as 120 min, 5 min and 0.2 MPa.
grapesingle factor experimentresponse surface methodologyexplosion puffing drying at low temperature and air current
NETL
NSTL
万方数据
维普
