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蕨菜真空冷冻干燥工艺研究 总被引:3,自引:1,他引:3
本文以真空冷冻干燥理论及其操作系统、上艺为基础,对蕨菜进行真空冷冻干燥工艺的试验研究。真空冷冻干燥是在农产品加工中应用的高新干燥技术,特别是在我国已进入国际世贸组织和农业经济结构重大调整之下,研究和应用该项技术具有重要的现实意义。本研究表明:蕨菜的真空冷冻特性变化曲线与三次多项式拟和得较好,真空冷冻蕨菜的品质最佳。 相似文献
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为了增加农产品的附加值,提高干燥品质和降低干燥能耗,采用微波真空的方法对白瓜子进行干燥试验。经单因素试验与3因素3水平二次回归正交试验,研究了微波功率、干燥温度、真空度对白瓜子微波真空干燥特性和瓜子干燥后蛋白质、脂肪酸的保存率以及单位耗电量的关系,建立了各试验因素与指标之间的数学模型。结果表明,微波功率、干燥温度、真空度对白瓜子干制品的蛋白质、脂肪酸的保存率以及单位耗电量均有显著影响,且影响主次顺序不同。 相似文献
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To optimize the technology of on-line detection technology and automatic control system, the fresh turnip harvested in this year as test material, by analyzing the results of single factor experiment, heating temperature(60-80℃), vacuum in the warehouse (3 000-4 000 Pa), and material thickness(4-10 mm) were used as main test factors.Taking dehydration rate, rehydration rate, and VC mass ratio of dried product as test indexes, and using the quadratic general rotary unitized design approach, the influence and change law of far-infrared vacuum drying on drying turnip was studied.Analysis of interaction effects between the factors and the regression model, the regression equation was established, and the objective function optimization, the integrated balance method were adopted to identify the optimal conditions: the vacuum was 3000 Pa, the heating temperature was 70 ℃, and the material thickness was 7 mm.Under these conditions, the dehydration rate of dried turnip products was 25.23 g/(m2·h), VC mass ratio was 2.05 mg/g, and the optimal value of rehydration ratio was 3.95.Finally, the turnip dry products were observed by SESM and the results were analyzed.The result showed that the cell wall breakage rate, cell deformation rate, and low profile shrinkage rate of turnip dried by infrared vacuum were lower; the surface smoothness preservation rate was higher; the cell tissue preservation rate was more than 80%, and the cell breakage and distortion was less.And the microscopic morphology of cell was kept well.Under these conditions, the original organization and structure of the sample were truly reflected, the better drying effect was achieved, the sensory quality of dried products was guaranteed.This study provide a technical basis for the intelligent far-infrared vacuum drying technology applying for fast drying of high moisture materials and a reference for improving the quality of the far-infrared vacuum drying of turnip. 相似文献
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针对现有干燥设备存在的干燥效率低、品质差、操作繁琐、智能化程度低,难以满足高水分物料快速干燥等问题,集成水汽捕集装置和智能化控制技术,改进设计出智能低温远红外真空干燥机。该干燥机由加热系统、真空系统、制冷系统、智能电控系统和辅助系统等组成,干燥过程中通过水汽捕集装置来快速凝结干燥过程中的大量水蒸气,通过智能化电控系统对物料质量、物料温度、加热板温度、仓内真空度、仓内湿度和单位能耗等工艺参数在一定范围内进行实时监控,实现了干燥全程自动化。该文详细阐述了智能低温远红外真空干燥机工作原理和总体结构的设计要点,确定了主要工作部件设计结构和相关参数。以高水分物料白萝卜为试验材料进行性能验证试验,结果表明:整机结构合理,性能稳定,安全可靠,与传统远红外真空干燥机相比,干燥时间缩短了22.14%,处理量增加了31.58%,干燥能力提高了31.52%,平均脱水速率达到21.7%/h,提高了28.4个百分点,单位能耗降低了13.33%,干燥均匀系数达0.97。干制品细胞破损率、变形率、收缩率等明显(P0.05)下降,色、香、味、形、口感等得到提升,感官品质得到保证。该研究解决了现有干燥设备存在的干燥效率低、品质差、智能化程度低以及难以满足高水分物料快速干燥等问题,为智能化远红外真空干燥技术应用于高水分物料快速干燥提供了技术依据。 相似文献
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在5HC-1型牧草保质干燥机上进行苜蓿干燥生产,并分析工艺参数对单位热耗及生产率等的影响规律。结果表明降低单位热耗可采用较高热介质温度和较低风量,提高生产率可采用较高温度和较大风量。分析苜蓿初始水分对干燥机性能的影响,初始水分越高,其单位热耗值越大。验证翻铺工艺对干燥均匀性的影响,风量越大,干燥均匀性越好,草铺厚度对干燥均匀度影响不显著。 相似文献
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讨论单因素真空度以及物料厚度对水稻干燥速率的影响,并以温度、真空度、物料厚度为因素,采用二次正交旋转组合设计方法,建立水稻干燥速率的回归方程,进行双因素效应分析.采用贡献率法分析各因素的主次顺序,各因素对指标干燥速率影响的大小顺序为:物料厚度>干燥温度>真空度.运用Excel表,进行规划对解预测优方案.得出最优方案,在温度80℃,真空度为0.11 MPa,水稻薄层厚度为6 mm,可能的最大干燥速率为11.6%/h. 相似文献