【摘要】 旨在采用真空冷冻干燥的方法开发一种龙葵果食用产品,利用单因素试验探究工艺过程中预冻时间、预冻温度、干燥时间、搁板温度四个因素对冻干龙葵果成品品质的影响。使用真空冷冻干燥机进行控制变量试验,使用含水率、复水比、硬度和色差理化指标作为衡量标准。结果表明:不同单因素的影响主要通过含水率表现,降至5%时内部水分主要为结合水,其含量影响复水比、硬度和色泽。在后续研究中应评估经济效益,考虑能耗并深入优化冻干工艺。更多还原

【Abstract】 The article aims to develop an edible product of Solanum nigrum fruit using vacuum freeze-drying method, and to explore the effects of four factors, namely pre-freezing time, pre-freezing temperature, drying time, and shelf temperature,on the quality of freeze-dried Solanum nigrum fruit products through single factor experiments. Conduct controlled variable experiments using a vacuum freeze dryer, using moisture content, rehydration ratio, hardness, and color difference physicochemical indicators as measurement standards. The results show that reducing moisture content to 5% leads to predominantly bound water, impacting rehydration ratio, hardness and color. Future studies should evaluate economic viability,consider energy costs and optimize the freeze-drying process.更多还原