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蕨菜真空冷凍干燥工藝參數(shù)的優(yōu)化試驗(yàn)
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    摘要:

    考察干燥因子對(duì)真空冷凍干燥蕨菜品質(zhì)的影響,,用二次正交旋轉(zhuǎn)組合設(shè)計(jì)的試驗(yàn)方法,分析擱板加熱溫度,、干燥室壓力和物料層厚度對(duì)蕨菜Vc含量的影響規(guī)律,,建立了凍干因子與Vc含量的回歸模型,。利用雙因素分析法分析了各因素與試驗(yàn)指標(biāo)的關(guān)系,,確定各因素在二次非線性模型中的主次順序,。試驗(yàn)結(jié)果分析表明,,干燥室壓力對(duì)蕨菜凍干制品的品質(zhì)影響最大,,擱板加熱溫度次之,,物料厚度的影響最小。并利用非線性優(yōu)化理論確定了擱板加熱溫度為42.5℃,、干燥室壓力為55Pa,、物料厚度為16.3mm時(shí),蕨菜的Vc質(zhì)量比

    Abstract:

    可達(dá)2.387mg/g,。The influence of drying parameters of freeze-drying on quality of pteridium aquilinum drying was investigated, and the impact of drying board temperature, drying chamber pressure and material thickness on Vc content was studied by nonlinear regressional orthogonal design. Using single-and-double-factor analysis method, the relation between experimental criteria and drying parameters was established, and the influence order of the parameters was determined. Experimental results showed that drying chamber pressure had the greatest influence than drying board temperature and material thickness. The optimal combination of the preserved quality parameters for the freeze-drying technology of pteridium aquilinum was obtained through optimized theory in nonlinear method. They were as follows: the pressure of drying chamber was 55Pa, the temperature of the board was 42.5℃, and material thickness was 16.3mm. Vc mass ratio is 2.387mg/g.

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車剛,萬霖,李成華,汪春.蕨菜真空冷凍干燥工藝參數(shù)的優(yōu)化試驗(yàn)[J].農(nóng)業(yè)機(jī)械學(xué)報(bào),2008,39(2):98-102.[J]. Transactions of the Chinese Society for Agricultural Machinery,2008,39(2):98-102.

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