| 葡萄籽原花青素冻干过程的影响因素及升华干燥模型的建立 |
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| 引用本文： | 刁小琴,张有林,关海宁.葡萄籽原花青素冻干过程的影响因素及升华干燥模型的建立[J].江西农业学报,2007,19(1):77-79. |
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| 作者姓名： | 刁小琴 张有林 关海宁 |
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| 作者单位： | 1. 陕西师范大学,食品工程系,陕西,西安,710062
2. 宁夏大学,农学院,食品系,宁夏,银川,750021 |
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| 基金项目： | 陕西师范大学研究生培养创新基金项目(2006CXS010) |
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| 摘 要： | 将真空冷冻干燥技术应用于葡萄籽原花青素的制备,通过试验得出冻干过程的基本工艺参数为:冷冻终点温度-34℃,加热板温度35℃,干燥室压强66.7Pa,料液浓度2%,料液厚度11mm。同时建立了升华干燥时间与料液厚度、含水量之间的数学模型,为其它天然色素的冻干工艺提供了理论基础。
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| 关 键 词： | 葡萄籽 原花青素 冻干 数学模型 工艺 升华干燥 |
| 文章编号： | 1001-8581（2007）01-0077-03 |
| 收稿时间： | 2006-09-07 |
| 修稿时间： | 2006年9月7日 |
Influencing Factors of Freeze-drying and Establishment of Sublimation-drying Mathematical Model of Grape Seed Proanthocyanidin |
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| DIAO Xiao-qin,ZHANG You-lin,GUAN Hai-ning.Influencing Factors of Freeze-drying and Establishment of Sublimation-drying Mathematical Model of Grape Seed Proanthocyanidin[J].Acta Agriculturae Jiangxi,2007,19(1):77-79. |
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| Authors: | DIAO Xiao-qin ZHANG You-lin GUAN Hai-ning |
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| Abstract: | The sublimation-drying during vacuum freeze-drying technology of grape seed proanthocyanidin was studied.The optimal parameters of the technology were obtained: freezing temperature,-34℃;heating-board temperature,35℃;drying chamber pressure,66.7 Pa;material concentration,2%;and material thickness,11mm.The sublimation-drying mathematical model of freezing time,material thickness and moisture content was established,which provided theoretical foundation for freeze-drying technology of natural pigment. |
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| Keywords: | Grape seed Proanthocyanidin Freeze-drying Mathematical model Technology Sublimation-drying |
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