食品工业科技2017，Vol.38Issue(24)：191-193,200,4.DOI:10.13386/j.issn1002-0306.2017.24.037
冰温真空干燥压力对猕猴桃切片干燥品质的影响
Effects of ice-temperature vacuum drying pressure on quality of kiwifruit slices
康方圆 1申江 1张川1
作者信息
- 1. 天津商业大学,天津市制冷技术重点实验室,天津300134
- 折叠
摘要
Abstract
Peeled kiwifruit slices as the test materials were dried using ice-temperature vacuum drying technology.Main research of this paper was focused on effects of different drying pressure(150,350 and 550 Pa)of ice-temperature vacuum on the drying rate and quality of kiwifruit slices.The results showed that the ice-temperature vacuum drying technology could reduce the consumption of nutrients maximumly.Compared with other two drying pressures,the drying pressure of 350 Pa was the best process for improving the drying quality of kiwifruit slices.The rate of water loss and brix was 70.6％ and 24.5％ respectively.However,ratio of rehydration,Vc content and color difference was 4.75,110 mg/(100 g)and 20.35 respectively,which indicated that ice-temperature vacuum drying technology would have a good application prospect in the future.关键词
猕猴桃切片/冰温真空干燥/干燥压力/干燥速率/品质Key words
kiwifruit slices/ice-temperature vacuum drying/drying pressure/drying rate/quality分类
轻工纺织引用本文复制引用
康方圆,申江,张川..冰温真空干燥压力对猕猴桃切片干燥品质的影响[J].食品工业科技,2017,38(24):191-193,200,4.
