| 菠萝变温压差膨化干燥工艺因素分析 |
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| 引用本文： | 方芳,毕金峰,丁媛媛,王沛,白沙沙.菠萝变温压差膨化干燥工艺因素分析[J].农产品加工．学刊,2010(9). |
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| 作者姓名： | 方芳 毕金峰 丁媛媛 王沛 白沙沙 |
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| 作者单位： | 中国农业科学院农产品加工研究所农业部农产品加工与质量控制重点开放实验室; |
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| 基金项目： | 2009年公益性行业(农业)科研专项项目(200903043); 2009年度农业科技成果转化资金项目(2009GB23260450); 2007年科研院所技术研究开发专项资助项目(NCSTE-2007-JKZX-288) |
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| 摘 要： | 以菠萝为原料,采用变温压差膨化干燥技术,探讨了膨化工艺中预干燥温度、预干燥时间、膨化压力、膨化温度、停滞时间、抽空温度及抽空时间等7个因素对菠萝膨化产品的含水率、色泽、硬度及脆度的影响。研究结果表明,菠萝产品的硬度和脆度主要受预干燥时间、膨化压力和温度、停滞时间及抽空时间等因素的影响;含水量主要受预干燥温度和时间、膨化温度、抽空温度和时间等因素的影响;而色泽主要受预干燥温度和时间、膨化温度、停滞时间、抽空温度和时间的影响。综合各方面因素考虑,本研究确定的最适预干燥温度为80℃,预干燥时间为8h,膨化压力为0.1MPa,膨化温度为110℃,停滞时间为5min,抽空温度为70℃,抽空时间为3h。
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| 关 键 词： | 菠萝 变温压差 膨化干燥 |
Study on the Factors Affecting the Qualities of Explosion Puffing Drying Pineapple Products |
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| Fang Fang,Bi Jinfeng,Ding Yuanyuan,Wang Pei,Bai Shasha.Study on the Factors Affecting the Qualities of Explosion Puffing Drying Pineapple Products[J].Nongchanpin Jlagong.Xuekan,2010(9). |
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| Authors: | Fang Fang Bi Jinfeng Ding Yuanyuan Wang Pei Bai Shasha |
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| Institution: | Fang Fang,Bi Jinfeng,Ding Yuanyuan,Wang Pei,Bai Shasha(Institute of Agro-food Science and Technology,Chinese Academy of Agricultural Sciences,Key Laboratory of Agricultural Product Processing and Quality Control,Ministry of Agriculture,Beijing 100193,China) |
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| Abstract: | The objective of this work was to study the effects of the factors(maltose plasm concentration,pre-drying temperature,pre-drying time,puffing pressure,puffing temperature,dwell time,vacuum drying temperature and vacuum drying time) during explosion puffing drying treatment on the qualities(water content,color,hardness and crispness) of explosion puffing drying pineapple products.The results showed that hardness and crispness of the pineapple products could be affected by most of the factors,except for puffi... |
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| Keywords: | pineapple variable temperature and pressure difference explosion puffing drying |
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