首页|菠萝蜜热风—变温压差膨化干燥工艺研究

菠萝蜜热风—变温压差膨化干燥工艺研究

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  • 国家科技期刊平台
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在热风干燥特性研究基础上,探讨热风预留水分含量、膨化温度、抽真空温度、抽真空时间、膨化次数5个因素对热风 变温压差膨化干燥菠萝蜜产品的色泽、脆度、硬度、复水性的影响.结果表明:菠萝蜜热风—变温压差膨化干燥的最优工艺条件为:热风预干燥温度60℃,热风预留水分含量27.53％,膨化温度90℃,抽真空温度60℃,抽真空时间2.5h,膨化次数5次,停滞时间5 min,真空度-0.098 MPa.在该膨化条件下,菠萝蜜产品的△E值为3.30±0.58,L值为54.19±0.13,b值为28.95±0.16,硬度值为4 830.82±734.43,脆度值为17.45±4.34,复水比为2.42±0.13.
Study of jackfruit and the technology for hot air-explosion puffing drying
Based on the hot air drying characteristics,the effects were studied for pre-drying time,puffing temperature,vacuum temperature,vacuum time and puffing times on color,crispness,hardness,rehydration of jackfruit products.The results indicated that the technological conditions of hot air-explosion puffing drying were:hot air drying temperature 60 ℃,pre-drying time 3 h,puffing temperature 90 ℃,vacuum drying temperature 60 ℃,vacuum time 2.5 h,puffing times 5 times,residence time 5 min,and vacuum degree -0.098 MPa.Under these conditions,the values of AE,L,b,hardness,hardness,crispness,rehydration rate were 3.30 ± 0.58,54.19±0.13,28.95±0.16,4 830.82±734.43,17.45±4.34,2.42±0.13,respectively.

jackfruithot air dryingexplosion puffingcombination drying

王萍、易建勇、毕金峰、刘璇、周林燕、陈芹芹、钟耀广

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上海海洋大学食品学院,上海201306

中国农业科学院农产品加工研究所,北京100193

菠萝蜜 热风干燥 变温压差膨化 联合干燥

农业部公益性行业(农业)科研专项新疆生产建设兵团科技支疆计划

2013030772013AB020

2015

10.13652/j.issn.1003-5788.2015.04.055

食品与机械
长沙理工大学

食品与机械

CSTPCDCSCD北大核心
影响因子：0.89
ISSN：1003-5788
年,卷(期)：2015.31(4)
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