上传用户：jgnewgqvhy资料价格：5财富值&&『』文档下载 ：『』&&『』学位专业：&关 键 词 ：&&&&&权力声明：若本站收录的文献无意侵犯了您的著作版权，请点击。摘要:（摘要内容经过系统自动伪原创处理以避免复制，下载原文正常，内容请直接查看目录。）当今一切的枯燥办法中，冷冻枯燥能最年夜水平地坚持物料的品德。关于果蔬来讲，冷冻枯燥（FD）果蔬最年夜水平地坚持了其原本的色、喷鼻、味、形，然则冷冻枯燥进程的最年夜缺陷是能耗年夜，本钱高。本文彩用冷冻枯燥与真空微波（VMD）串连结合枯燥来替换单一的冷冻枯燥，以完成下降能耗的目标。同时经由过程工艺优化，使得节能的同时产物品德得以很好的保留。高能耗、高本钱限制了冷冻枯燥（FD）食物范围在我国的扩展，冷冻枯燥作为前处置与微波真空枯燥（MVD）停止串连结合可以或许使能耗年夜幅度下降，但其产物质量仍与传统冻干产物存在较年夜差别。针对这一成绩，本文以铁棍山药为试材，研讨半干型果蔬微波真空枯燥的孔道行动及枯燥机理。经由过程对半干型果蔬高压放机电制的研讨，联合微波真空枯燥进程中微孔道中水份迁徙纪律，探明果蔬微波真空枯燥的压缩变形机理和微波加载战略；再联合果蔬预冻及冻干进程中各身分对孔道构成的影响，寻觅半干型果蔬后续真空微波枯燥水份转换的机理。本文研讨发明预处置对铁棍山药的冻干品德包管异常主要，没有经由预处置的铁棍山药光彩和外不雅均没有护色后的山药冻干后果好。且结合枯燥冻干工艺前提为：加热板升华温度20℃、解析温度50℃、真空度0.032MPa、冻干时光4.5h为冻干最好水份转换点。真空微波枯燥最好微波强度为0.25W/g、真空度为0.095MPa、枯燥时光为100min枯燥产物品德最好。微波枯燥阶段采取0-20min强度为0.15W/g，20-50min强度为0.35W/g，50-90min强度为0.25W/g的分歧强度分段枯燥所得山药Vc含量最高，枯燥时光最短能耗最低，产物无塌陷或许舒展景象。全部结合枯燥进程中温度不宜跨越40℃，不然对产物外不雅和外部构造均有影响。可溶性多糖因为本身比拟稳固，在各类结合枯燥工艺前提下多糖含量并没有明显的变更。经由过程比拟FD和VMD、FD-VMD及AD这四种枯燥方法对铁棍山药的物感性质、超微构造和感官评价的影响。在微波真空枯燥进程中，经由过程按期取样后应用微CT扫描技巧不雅察物料外部水份的散布状况，不雅察在微波真空枯燥进程中水份的迁徙状态，从而提醒在微波真空枯燥进程中的水份迁徙特征；同时对物料分歧切面停止扫描电镜不雅察，研讨其孔道压缩特征和枯燥进程的关研讨肯定了铁棍山药在微波场中其微波枯燥平均性的情形。经由过程光学显微镜不雅察得知，冻干能很好的坚持铁棍山药的细胞构造，冻干分歧时光的铁棍山药构造与新颖状况异常接近，细胞的蜂窝状构造保留无缺，淀粉颗粒也与新颖状况无异。Abstract:Today all the boring way, freeze dry to the maximum extent to the material character. On fruits and vegetables, frozen dry fruits and vegetables (FD) best adhere to its original color, fragrance, flavor and shape, the biggest defect but freeze dry process is large energy consumption, high cost. The color by freeze drying and vacuum microwave (VMD) connected in series with boring to replace single freeze dry, to down energy consumption targets. At the same time through the optimization process, making such products at the same time in order to retain good kidds. High energy consumption, high cost limits the freeze dry (FD) food range expansion in China, freeze dry as before disposal and microwave vacuum boring (MVD) stop series combination can perhaps make the energy consumption greatly decreased, but the product quality still with the traditional frozen dry product is the eve of the difference. According to the results, this paper in Dioscorea opposita as test materials, discuss the semi dry type fruit and vegetable by microwave vacuum dry pore action and boring mechanism. Through the process of half dried fruit vegetable type high-pressure discharge electromechanical system research, combined with microwave vacuum drying process in porous moisture migration discipline, proven fruits and vegetables microwave vacuum drying compression deformation mechanism and mic to United Fruit and vegetable pre freezing and freeze dry process for each element on the composition of the hole effect, looking half dry type fruit and vegetable subsequent vacuum microwave drying moisture conversion mechanism. The purpose of this paper is to study the invention pre disposal of tiegun freeze-dried character assures anomalies mainly, no through pretreatment of Dioscorea opposita luster and indecent had no color protecting the yam freeze-dried effect are good. And with the boring freeze-drying process premise for heating plate sublimation temperature of 20 DEG C, analytical temperature of 50 DEG C, vacuum freeze drying time, 0.032MPa 4.5H is the best freeze-dried moisture conversion point. Vacuum microwave drying was the best microwave intensity was 0.25W/g, vacuum degree is 0.095MPa and the time is 100min boring boring product character is best. Microwave drying stage take strength of 0-20min 0.15W/g, 20-50min strength for 0.35W/g and strength of 50-90min 0.25W/g of different intensity of piecewise boring income yam VC content is the highest, the boring time shortest energy minimum, product no collapse may stretch scene. All the boring process with temperature should not be over 40 degrees, or the product appearance and internal structure have influence. The soluble polysaccharide because itself is relatively stable, with the premise of boring process in all kinds of polysaccharide content and no obvious change. Through compare FD and VMD, FD-VMD and ad the four boring method of tiegun sense of material properties, ultrastructure and sensory evaluation. In the microwave vacuum drying process, through process schedule sampling after application of micro CT scanning technique is not Yacha external material moisture distribution of, the observations in the microwave vacuum drying process of water migration, thus reminding in microwave vacuum drying process of moisture migra and in different materials sectioned stop scanning electron microscope observations and study the channel compression characteristics and boring process research affirmed the iron yam in the microwave field in the microwave drying average of the situation. Through the process of optical microscopy observations that freeze drying can very good adhere to the cell structure of Dioscorea batatas Decne and lyophilized divergence time of Dioscorea opposita structure and novel in unusually close, the cells of the honeycomb structure intact, the starch granules are novel and status is tantamount to.目录:摘要6-7Abstract7-8第一章 文献综述12-22&&&&1.1 真空冷冻干燥技术研究进展12-13&&&&&&&&1.1.1 真空冷冻干燥的原理及工艺特点12-13&&&&&&&&1.1.2 冷冻干燥果蔬节能研究进展13&&&&1.2 真空微波干燥工艺的研究进展13-15&&&&&&&&1.2.1 真空微波在果蔬干燥加工中的研究进展14&&&&&&&&1.2.2 果蔬真空微波干燥传热传质模型的研究进展14-15&&&&1.3 果蔬冷冻干燥-真空微波联合干燥的研究进展15-18&&&&&&&&1.3.1 国内外冻干-真空微波联合干燥研究现状及分析17-18&&&&1.4 冻干半处理果蔬微波孔道变化研究进展18-19&&&&1.5 课题的提出及意义19-20&&&&1.6 本论文的主要内容20-21&&&&1.7 本文技术路线21-22第二章 冷冻干燥铁棍山药工艺的研究22-25&&&&2.1 前言22&&&&2.2 材料与方法22&&&&&&&&2.2.1 材料与设备22&&&&&&&&&&&&2.2.1.1 实验材料22&&&&&&&&2.2.2 仪器设备22&&&&2.3. 实验方法22-23&&&&2.4 结果与讨论23-24&&&&&&&&2.4.1 冷冻干燥阶段的加热板温度确定23&&&&&&&&2.4.2 铁棍山药冷冻阶段特性分析23-24&&&&2.5 本章小结24-25第三章 铁棍山药冻干-微波真空联合干燥工艺研究25-32&&&&3.1 引言25&&&&3.2 材料与方法25-26&&&&&&&&3.2.1 材料与仪器25-26&&&&&&&&3.2.2 试验方法26&&&&3.3 检测方法26-27&&&&&&&&3.3.1 水分含量测定26-27&&&&&&&&3.3.2 多糖含量测定27&&&&&&&&3.3.3 Vc含量测定27&&&&&&&&3.3.4 色差的测定27&&&&&&&&3.3.5 数据分析27&&&&3.4 结果与讨论27-31&&&&&&&&3.4.1 不同水分转换点和功率对铁棍山药品质的影响27-29&&&&&&&&3.4.2 微波真空过程中分段调节功率对铁棍山药品质的影响29-30&&&&&&&&3.4.3 微波真空过程中温度控制对铁棍山药品质的影响30-31&&&&3.5 结论31-32第四章 四种不同干燥方式对铁棍山药品质的影响32-40&&&&4.1 前言32&&&&4.2 材料与方法32-33&&&&&&&&4.2.1 实验材料32-33&&&&&&&&4.2.3 仪器设备33&&&&4.3 干燥实验33&&&&4.4 检测方法33-35&&&&&&&&4.4.1 含水量测定33-34&&&&&&&&4.4.2 体积密度测定34&&&&&&&&4.4.3 色泽测定34&&&&&&&&4.4.4 复水比测定34&&&&&&&&4.4.5 维生素C测定34&&&&&&&&4.4.6 多糖测定34&&&&&&&&4.4.7 超微结构测定34-35&&&&&&&&4.4.8 数据分析35&&&&4.5 结果与讨论35-39&&&&&&&&4.5.1 不同干燥方式对铁棍山药干燥曲线的影响35-36&&&&&&&&4.5.2 不同干燥方式对铁棍山药品质的影响36-39&&&&4.6. 结论39-40第五章 铁棍山药联合干燥过程超微结构的观察研究40-45&&&&5.1 前言40&&&&5.2 材料与方法40&&&&&&&&5.2.1 实验材料40&&&&&&&&5.2.2 实验设备40&&&&5.3 实验方法40-42&&&&&&&&5.3.1 样品固定41&&&&&&&&5.3.2 样品的石蜡包埋41&&&&&&&&5.3.3 样品切片41&&&&&&&&5.3.4 样品粘片41-42&&&&&&&&5.3.5 样品染色42&&&&&&&&5.3.6 光镜观察42&&&&5.4 结果与讨论42-44&&&&5.5 本章小结44-45第六章 结论与展望45-47&&&&6.1 本文结论45&&&&6.2 创新点与展望45-47&&&&&&&&6.2.1 本文创新点45-46&&&&&&&&6.2.2 展望46-47参考文献47-51致谢51-52作者简介52分享到：相关文献|以上内容摘取自《鹿耳韭护色及微波干燥工艺的研究.pdf》，若想查看原文格式，请如果您觉得不放心或未尽人意，请复制链接到电脑端访问（同时支持支付宝和微信支付）。猕猴桃切片微波真空干燥工艺参数的优化_图文_百度文库
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文章来源：快睿微波设备有限公司
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　　真空冷冻干燥技术是一项对食品、药品护色、保鲜、保质的高新加工技术，简称冻干技术。让你的食品干燥的更好。
　　冻干食品是将新鲜食品如蔬菜、肉食、水产品、中药材等快速冷冻至-18℃以下，再送入真空容器中升华脱水而成的食品。用冻干工艺制成的食品，不仅保持了食品的色、香、味、形，而且最大限度地保存了食品中的维生素、蛋白质等营养物质。食用冻干食品只需加上适量水，便可在几分钟内复原为新鲜食品。冻干食品不需要冷藏设备，只要密封包装后，就可在常温下长期贮存、运输和销售，三五年内不变质。由于重量轻，可大大降低经营费用。
　　我国冻干食品的发展近几年刚刚起步，沿海地区少数食品厂家进行小批量生产，主要用于出口。
　　冻干食品生产线，主要包括前处理、速冻、升华干燥和计量包装等环节。冻干生产线的关键设备升华干燥仓，是一个很大的卧式园筒，前后端装有悬吊式封头，加热架置于仓中间，悬挂在天轨的料架可推进拉出，加热架上的加热板，能以辐射方式向物料传递升华热，配套的真空、制冷、加热辅助设备和设备监控系统保证整个生产的运行。
　　微波干燥设备让你的农畜产品干燥的更快。而干燥设备现在的生产行业备受欢迎，想定制微波干燥设备等欢迎来我公司。
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