| 超声波强化真空冷冻干燥酸奶中水分蒸发的研究 |
| |
| 引用本文： | 杨菊芳,周 正,吴 昊,查梦吟,陈存社. 超声波强化真空冷冻干燥酸奶中水分蒸发的研究[J]. 北京工商大学学报(自然科学版), 2014, 32(1): 53-58 |
| |
| 作者姓名： | 杨菊芳 周 正 吴 昊 查梦吟 陈存社 |
| |
| 作者单位： | 北京工商大学食品添加剂与配料北京高校工程研究中心/北京市食品风味化学重点实验室; |
| |
| 基金项目： | 北京市自然科学基金资助项目(KZ20110011013) |
| |
| 摘 要： | 结合超声波和真空冷冻干燥的优点,对酸奶进行干燥.与真空冷冻干燥相比,在不同超声作用时间、超声波功率和脉冲的条件下,检测酸奶干燥过程中水分损失率、干燥总时间,建立相应条件下的干燥动力学模型.结果表明:超声波干燥显著的提高了物料在较低气流速度和低温下的水分扩散,有效的缩短了干燥总时间.干燥酸奶的最佳条件为超声波功率55%(总功率为900 W)、超声脉冲5∶3、超声波作用时间1.5 h,此时干燥时间在同等条件下最短,比对照组平均缩短了20.58 h.干燥的数学模型符合指数方程Wt=W0e-Kt.
|
| 关 键 词： | 超声波 真空冷冻干燥 酸奶 蒸发数学模型 |
| 收稿时间： | 2013-07-24 |
Study on Water Evaporation of Ultrasonic Vacuum Freeze Drying Yogurt |
| |
| Affiliation: | Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients/Beijing Key Laboratory of Food Flavor Chemistry,Beijing Technology and Business University, Beijing 100048, China;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients/Beijing Key Laboratory of Food Flavor Chemistry,Beijing Technology and Business University, Beijing 100048, China;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients/Beijing Key Laboratory of Food Flavor Chemistry,Beijing Technology and Business University, Beijing 100048, China;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients/Beijing Key Laboratory of Food Flavor Chemistry,Beijing Technology and Business University, Beijing 100048, China;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients/Beijing Key Laboratory of Food Flavor Chemistry,Beijing Technology and Business University, Beijing 100048, China |
| |
| Abstract: | |
| |
| Keywords: | |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《北京工商大学学报(自然科学版)》浏览原始摘要信息 |
|
点击此处可从《北京工商大学学报(自然科学版)》下载全文 |
|
