福建农林大学学报（自然科学版）2011，Vol.40Issue(5)：540-545,6.
香蕉片冻干工艺条件
Conditions of vacuum freeze-drying process of banana-slice
摘要
Abstract
The eutectic point and consolute point of banana-slice in the freeze-drying process were determined. Vc content, colour and crispness of the product were taken as main indexes to study the effects of operation parameters such as material thickness, maturity degree, prefreezing speed, heating plate temperature, vacuum degree, color-keeping agent. The results showed that the optimum technical conditions for freeze-drying of banana-slice were as follows; material thickness of 5 -7 mm, maturity degree of 70% -80% , quick freezing, heating plate temperature of 20→ 60→ 60→40→40 ℃ as the time was 0→60→240→300→360 min, vacuum degree of 70 Pa, and L-cysteine as color-keeping agent.关键词
香蕉片/真空冷冻干燥/冻干曲线/色泽/脆性Key words
banana-slice/vacuum freeze-drying/freeze-drying curve/colour/crispness分类
农业科技引用本文复制引用
庄远红,林娇芬,万漪,王丽霞,庞杰..香蕉片冻干工艺条件[J].福建农林大学学报（自然科学版）,2011,40(5):540-545,6.基金项目
漳州师范学院科研基金资助项目(SK08016) （SK08016）
漳州师范学院院级教改资助项目(JG200835). （JG200835）
