您的位置:首页  > 论文页面

过热蒸汽-真空联合干燥制作土豆全粉工艺研究

发表时间:2016-02-15  浏览量:1858  下载量:708
全部作者: 魏奇,刘明鑫,卢烨,陈锦权,方婷
作者单位: 福建农林大学食品科学学院
摘 要: 采用过热蒸汽-真空联合干燥制作土豆全粉,研究过热蒸汽干燥温度(105,110,115℃)、转换时间(20,25,30 min)及真空干燥温度(60,70,80℃)这3个因素对土豆全粉复水率、收缩率、维生素C含量、感官评分等指标的影响。在单因素试验的基础上,采用L9(34)正交试验设计方案优化过热蒸汽-真空联合干燥制作土豆全粉的工艺参数。结果表明,过热蒸汽-真空联合干燥制作土豆全粉的最佳工艺参数为:过热蒸汽干燥温度105℃,转换时间30 min,真空干燥温度70℃. 根据此工艺参数组合制作出来的土豆全粉色泽和复水性好。
关 键 词: 食品加工技术;土豆;过热蒸汽干燥;真空干燥
Title: Study on technology of combined superheated steam and vacuum of drying potato
Author: WEI Qi, LIU Mingxin, LU Ye, CHEN Jinquan, FANG Ting
Organization: College of Food Science, Fujian Agriculture and Forestry University
Abstract: The potato powder was made by superheated steam combined with vacuum drying (SSD-VD) process in this paper. The article focused on investigating how the three factors including the temperature of superheated steam drying (105, 110, 115℃), conversion time (20, 25, 30 min) and the temperature of vacuum drying (60, 70, 80℃) influenced the quality of potato powder, which consists of total powder recovery rate, shrinkage rate, content of Vitamin C and sensory evaluation. On the basis of single factor experiment, the technical parameters of SSD-VD of drying potato were optimized through the L9(34) orthogonal experiment design. The results revealed that the best drying conditions are when the temperature is 105℃ for SSD, conversion time is 30 min, and temperature is 70℃ for VD. With the technical formula, the potato powder would have best color and reconstitution properties.
Key words: food processing technology; potato; superheated steam drying; vacuum drying
发表期数: 2016年2月第3期
引用格式: 魏奇,刘明鑫,卢烨,等. 过热蒸汽-真空联合干燥制作土豆全粉工艺研究[J]. 中国科技论文在线精品论文,2016,9(3):294-299.
 
0 评论数 0
暂无评论
友情链接