[1]施树.地牯牛真空冷冻干燥工艺的研究[J].中国调味品,2019,(11):123-126.
 Study on Vacuum Freeze-drying Technology of Stachys sieboldii Miquel[J].CHINA CONDIMENT,2019,(11):123-126.
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地牯牛真空冷冻干燥工艺的研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年11期
页码:
123-126
栏目:
出版日期:
2019-11-20

文章信息/Info

Title:
Study on Vacuum Freeze-drying Technology of Stachys sieboldii Miquel
作者:
施树
文献标志码:
A
摘要:
本实验对地牯牛热风干燥、微波干燥和真空冷冻干燥工艺进行了研究。单因素实验发现热风干燥产品的皱缩率最大,为58.3%;微波干燥产品的皱缩率为25%;真空干燥产品的皱缩率最小,为8.3%。通过正交试验研究得到,地牯牛真空冷冻干燥的最佳工艺为:真空度20Pa,干燥时间10h,地牯牛厚度3mm,该条件下地牯牛冻干率为94.62%。
Abstract:
Hot air drying, microwave drying and vacuum freeze drying were used to dry Stachys sieboldii Miquel. Single factor experiments found that The shrinkage rate of hot air drying products is the largest,is 58.3%;The shrinkage rate of microwave drying products is 25%, and that of vacuum drying products is the lowest, is 8.3%.The optimum vacuum freeze-drying technology of Stachys sieboldii Miquel was obtained by orthogonal test that the vacuum is 20 Pa, the drying time is 10 h, and the thickness is 3 mm. Under this condition, the freeze-drying rate of Stachys sieboldii Miquel is 94.62%
更新日期/Last Update: 2020-07-30