陕西科技大学学报（自然科学版）Issue(5)：141-145,5.
大枣切片真空低温干燥技术及工艺的分析
The analysis of cryogenic vacuum drying technology and processes of jujube slices
摘要
Abstract
The experiments of cryogenic vacuum drying of jujube slices were conducted to im‐prove the quality of jujube slices .In the experiment ,hot air drying as a reference object ,we studied the jujube chips moisture ,vitamin C content and drying time of dried jujube slices . Based on single factor ,we analyzed the effects of vacuum degree ,material thickness ,heating temperature on drying characteristics of jujube slices using 3 factors and 3 levels by quadratic regression orthogonal experiments .Results showed that in the vacuum degree of 0 .092 MPa , slice thickness of 5 mm ,temperature of 60 ℃ conditions ,jujube slices had the best dried qual‐ities ,so the cryogenic vacuum drying parameters on quality of jujube slices are resulted .Rel‐atively hot air drying ,cryogenic vacuum drying have the advantages of low‐cost ,high efficien‐cy ,high quality ,etc ..关键词
大枣脆片/真空低温干燥/Vc/真空度/热风干燥Key words
jujube slices/cryogenic vacuum drying/Vc/vacuum degree/hot air drying分类
通用工业技术引用本文复制引用
文怀兴,俞祖俊,史鹏涛..大枣切片真空低温干燥技术及工艺的分析[J].陕西科技大学学报（自然科学版）,2015,(5):141-145,5.基金项目
陕西省教育厅专项科研计划项目（14JK1100）；陕西省教育厅服务地方专项计划项目 （）
