高菜真空冷冻与热风联合干燥工艺研究
详细信息Study on drying process of pickled flavoured cabbage by vacuum freeze drying and hot air drying combination
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摘要: 研究真空冷冻（FD）与热风（AD）联合干燥腌制调味高菜,以期找到能生产优质节能的脱水腌制调味高菜的联合干燥方式。将联合干燥得到的产品分别与AD和FD干燥得到的产品进行总能耗和物理特性（包括复水比、色泽、体积密度以及产品的硬度和脆度）的比较,研究结果表明,FD20h+AD1h的产品与FD的产品在品质上无显著差异,比FD干燥方式节省能耗约33%;AD1h+FD22h比FD干燥方式节省能耗约22%,与FD的产品在色泽上有显著差异。两种联合干燥方式的产品最终湿基水分含量均达到了小于8%的要求,复水比均大于5。Abstract: Salted flavoured cabbage were dried by a combination drying of hot air drying (AD) and vacuum freeze drying (FD) in this work, it was to find the combination drying treatment to produce the good quality, low energy consumption of the pickled flavoured cabbage. Energy consumption and physicochemical properties of combination dried products were compared with those of 100%AD and 100%FD processes. It was showed that there was no significant difference between the products of FD20h+AD1h and FD in quality, but save energy consumption about 33% than FD. The drying method of AD1h+FD22h can save energy consumption about 22%, and there was a significant difference between the products of AD1h+FD22h and FD in the color. The wet basis moisture content of the produces treated buy the two ways of the combination drying was under 8%, and the rehydrate rate was above 5.
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