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獼猴桃切片真空冷凍干燥工藝參數(shù)優(yōu)化
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    摘要:

    通過三因素二次通用旋轉(zhuǎn)組合試驗(yàn)設(shè)計,，考察了預(yù)凍速率,、干燥室壓力和加熱板溫度對真空冷凍干獼猴桃切片品質(zhì)的影響,，得出了獼猴桃凍干切片品質(zhì)與各因素間的回歸模型,。3個因素對獼猴桃凍干切片質(zhì)量的影響均極為顯著 (p＜0.01＝；影響主次順序?yàn)轭A(yù)凍速率,、干燥室壓力,、加熱板溫度。獼猴桃凍干切片的最優(yōu)生產(chǎn)工藝參數(shù)為預(yù)凍速率0.6℃/min,，干燥室壓力73.6 Pa,，加熱板溫度

    Abstract:

    40℃。 The effects of the factors of pre-freeze rate, dry chamber pressure and board temperature on quality of vacuum freeze-dry kiwifruit slice were investigated with three-factor second order general revolving combination design, and the regression model with high reliability was obtained between the quality of kiwifruit slice and the factors. The results showed that the three factors all had very significant influence on quality of kiwifruit slice (p＜0.01）. The influencing sequence from significant to common is pre-freeze rate, dry chamber pressure and board temperature. The optimally technical parameters are 0.6℃/min of pre-freeze rate, 73.6Pa of dry chamber pressure and 40℃ of board temperature.

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彭幫柱,岳田利,袁亞宏.獼猴桃切片真空冷凍干燥工藝參數(shù)優(yōu)化[J].農(nóng)業(yè)機(jī)械學(xué)報,2007,38(4):98-102.[J]. Transactions of the Chinese Society for Agricultural Machinery,2007,38(4):98-102.

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