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以苹果的冷冻干燥实验为例 ,对影响食品冷冻干燥过程的因素进行了分析 :降温速率越快 ,干燥时间越长 ,冻干品质量越好 ;保持冻干室高的真空度不仅能缩短冻干时间 ,而且能提高冻干品的质量 ;加热板温度高能缩短干燥时间 ,但过高的加热温度又会影响冻干品的质量 ,因此应选择合适的加热温度 ;降低冷阱温度能缩短冻干时间和提高冻干品质量 ,但当冷阱温度过低时上述效果并不明显
Taking the freeze-drying experiment of apple as an example, the factors affecting the freeze-drying process of food were analyzed: the faster the cooling rate, the longer the drying time, the better the quality of the lyophilized product; Dry time, but also can improve the quality of lyophilized products; high heating plate temperature can shorten the drying time, but too high heating temperature will affect the quality of lyophilized products, so should choose the appropriate heating temperature; reduce the cold trap temperature can shorten the freezing Dry time and improve the quality of lyophilized products, but the effect is not obvious when the temperature of the cold trap is too low