【摘要】 为了研究在真空干燥条件下金丝小枣的干燥特性,在真空度为0.03 MPa,0.04 MPa和0.05 MPa,加热温度为50℃,60℃和70℃的操作条件下,在真空干燥箱内对金丝小枣进行干燥试验研究,同时对不同干燥条件下的金丝小枣进行感官评价及VC含量的测定。结果表明:升高温度和增大真空度可提高金丝小枣的干燥速率,减少干燥时间;增大真空度有利于保存金丝小枣的VC含量;加热温度越高,干燥后小枣的色泽越深,外观越差;加热温度60℃和真空度0.04 MPa为最佳真空干燥操作条件。试验结果为金丝小枣实际制干操作提供技术依据。更多还原

【Abstract】 In order to study the characteristics of Ziziphus jujuba cv.Jinsixiaozao in the course of vacuum drying,the experiment was conducted under different vacuum degree(0.03 MPa,0.04 MPa,0.05 MPa) and drying temperature(50 ℃,60 ℃,70 ℃).The vitamin C content of samples was also tested and sensory evaluation of the Ziziphus jujuba was carried out.Experimental results show that with increasing the drying temperature and vacuum degree,drying rate is increased and drying time is reduced.Vacuum degree has a great influence on the vitamin C content of Ziziphus jujuba.The higher drying temperature has bad effect on the appearance.According to the results the optimum drying parameters is 60 ℃ and 0.04 MPa vacuum degree.The research can provide technical guidance to vacuum drying Ziziphus jujuba.更多还原