食品与机械2017，Vol.33Issue(2)：189-193,5.DOI:10.13652/j.issn.1003-5788.2017.02.040
杏鲍菇热风—真空冷冻干燥工艺优化
Optimization of hot air vacuum freeze drying for Eurotus eryngii
孙翠 1王钰 2沈小瑞 1李阔阔2
作者信息
- 1. 安徽大学资源与环境工程学院,安徽合肥230601
- 2. 安徽省中药材产业技术研发中心,安徽合肥230601
- 折叠
摘要
Abstract
In order to increasing the drying speed,quality and energy consumption in the for Eurotus eryngii drying,the effects were studied,of from the hot-air temperature,hot-air time and vacuum freeze-drying time,on drying rate,sense judgment,rehydration ratio and Amino acids by using the Box-Behnken optimal design.Based on the experimental data,the response surface methodology was employed for the muli-variable experiments and the regression model was established.The optimal parameters were obtained as follows:hot air drying temperature 50 ℃,hot air drying time is 60 min,and the vacuum freeze-drying time is 10 h.The combined drying method can decrease the drying time and energy,were 25.5％ and 6.3％ lower than that of the vacuum freeze-drying,and 156.4％ 、63.3％ of hot air drying,respectively.关键词
杏鲍菇/能耗/热风-真空冷冻干燥Key words
Pleurotus eryngii/energy consumption/hot air-vacuum freeze drying引用本文复制引用
孙翠,王钰,沈小瑞,李阔阔..杏鲍菇热风—真空冷冻干燥工艺优化[J].食品与机械,2017,33(2):189-193,5.
