食品与发酵工业2015，Vol.41Issue(9)：108-112,5.DOI:10.13995/j.cnki.11-1802/ts.201509021
冬瓜真空干燥特性及其品质变化
Dry characteristics and its effects on quality of Benincasa hispida by vacuum drying
摘要
Abstract
The objective is to study dry characteristics and its quality changes of Benincasa hispida by vacuum drying under the conditions of different temperatures and vacuum degrees.Benincasa hispida was used as experiment material, which was analyzed the characteristics of moisture content changes during drying process and its effects on quality under different drying conditions.The results showed that with the increase of drying temperatures, vacuum degrees, the drying rate increased.Temperature has significant influence on the rehydration ratio, vitamin C retention ratio;vacuum degree has significant influence on color, vitamin C retention ratio.The vacuum drying procedure of Benincasa hispida could accurately be described by the Page model, the predicted values of model were nearly consistent with the observed values.This dynamics model could be used for describing the process of Benincasa hispida dehydration and controlling its moisture content.This experiment results can provide a technical basis for controllable industrialization production of Benincasa hispida.关键词
冬瓜/真空干燥/温度/真空度/水分含量Key words
Benincasa hispida/vacuum drying/temperature/vacuum degree/moisture content引用本文复制引用
李瑜,李娜,侯春燕,桑莉君..冬瓜真空干燥特性及其品质变化[J].食品与发酵工业,2015,41(9):108-112,5.基金项目
大别山区高山蔬菜安全生产与储运技术 （）
农业部公益性行业(农业)重大科研专项(201503238) （农业）
