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- Title
组合干燥方式下胡萝卜真空脉动蒸汽烫漂工艺优化.
- Authors
袁越锦; 洪晨; 徐英英; 王栋; 张曼; 荆雪松
- Abstract
In order to improve the drying rate and the quality of dried products, a new pretreatment process of fruits and vegetables before drying was explored. The new pretreatment process of vacuum pulsating steam blanching was applied on carrot slices under the hot-air vacuum combined drying method. Single factor experiments and regression orthogonal test were carried out. The relationship among blanching vacuum degree, blanching temperature, blanching time and cycle times with vitamin C (VC) content, rehydration ratio and color difference of carrot was analyzed by response surface methodology, corresponding mathematical models were established, and the parameters for vacuum pulsating steam blanching were optimized. The results showed that the increase of blanching intensity would damage VC to some extent, but it was beneficial for the rehydration ratio of dried carrot products. The optimized parameters for carrot vacuum pulsating steam blanching were as follows: blanching temperature of 110 ℃, blanching vacuum degree of 0.08 MPa, blanching time of 3 min, and cycle times of 2 times. The research results could provide reference for the application of vacuum pulsating steam blanching as pretreatment technology in fruit and vegetable drying.
- Publication
Acta Agriculturae Zhejiangensis, 2022, Vol 34, Issue 1, p163
- ISSN
1004-1524
- Publication type
Article
- DOI
10.3969/j.issn.1004-1524.2022.01.19