安徽农业科学2011，Vol.39Issue(19)：11925-11927,3.
真空冷冻干燥芒果片的工艺研究
Study on Freeze Drving Technology of Mango Slice
摘要
Abstract
[ Objective ] The paper aimed to set up the optimal freeze drying technology of mango slice. [ Method ] The freezing end temperature and the thawing end temperature were measured by differential scanning calerimetry. The orthogonal design experiment was of 4 factors and 3 levels. The indexes were the Vc content and the sensory evaluation. [ Result] The freezing end temperature of mango was - 16.59 ℃ and the thawing end temperature was -4.61 ℃. The optimization technological parameters of mango slice freeze drying were gotten as follows the thickness was 3 mm, Pre-freezing time was 3h, primary drying temperature was -5 ℃ and the secondary drying temperature was 30 ℃.The Vc content was 618. 299 mg/kg of dried mango slice under the optimization parameters which is more than that of convection heat drying.The color, flavor and shape of dried mango slice can be basically retained and the texture of which was porous spongy tissue. [ Conclusion] The freeze drying technique procedure of mango slice in this experiment was reasonable and effective. The Vc content of dried mango slice was high and the sentry evaluation was good under the optimization parameters, which was more than those of convection heal drying. The optimization technological parameters were suitable for industries.关键词
芒果片/真空冷冻干燥/Vc含量/正交试验Key words
Mango slice/ Freeze drying/ Vc content/ Orthogonal test分类
轻工纺织引用本文复制引用
潘清方,周国燕..真空冷冻干燥芒果片的工艺研究[J].安徽农业科学,2011,39(19):11925-11927,3.基金项目
国家自然科学基金青年基金项目(50206013) （50206013）
上海市重点学科建设项目(S30503) （S30503）
上海市教委科研创新项目(09YZ230). （09YZ230）
