【作者】 毕金峰； 丁媛媛； 白沙沙； 王沛；

【Author】 Bi Jinfeng, Ding Yuanyuan, Bai Shasha,Wang Pei (Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences , Key laboratory of agriculture product processing and quality control of MOA,Beijing 100193, China )

【机构】 中国农业科学院农产品加工研究所农业部农产品加工与质量控制重点开放实验室；

【摘要】 研究热风干燥、真空冷冻干燥和变温压差膨化干燥(浸渍和未浸渍)三种不同干燥方式对哈密瓜干燥产品物理性质、营养成分和微观结构的影响。结果表明:哈密瓜真空冷冻干燥产品比容、复水性均最佳,营养成分损失小,但是干燥产品硬度较小,颜色变化较大;热风干燥产品物理性质和营养成分均较差,且结构干缩致密;变温压差膨化干燥(未浸渍)产品比容和复水性最接近冷冻干燥产品;变温压差膨化干燥(浸渍)产品色泽和硬度均最佳,且内部形成了均匀的多孔状结构。变温压差膨化干燥可以作为一种高效、节能的干燥方式应用于生产。更多还原

【Abstract】 Drying products were prepared by three drying methods ,which include Hot-air drying, Vacuum freeze drying, Explosion puffing drying with different temperature and pressure (with osmotic or without).The physical characteristic, nutrition component and microstructure of drying products were researched. The results showed that the bulk density and rehydration of the vacuum freeze drying products was the best, and the loss of nutrition component is slight, but the hardness is too low, and the color changes seriously; the physical characteristic and nutrition component of the hot-air drying products were both poor, and the texture was dense shrinkage; the bulk density and rehydration of the products made by explosion puffing drying with different temperature and pressure (without osmotic) was close to the vacuum freeze drying products, while the explosion puffing drying with different temperature and pressure (with osmotic) products had the best color and hardness, and much small holes equably. The explosion puffing drying with different temperature and pressure can be used in industry as a highly efficient, energy-saving drying method.更多还原