| 摘要: |
| 以胡萝卜为对象，研究了低温真空干燥对胡萝卜的营养成分（如还原糖、维生素C等）及复水特性影响，并将低温真空干燥与真空冷冻干燥及热风干燥进行了对比。实验表明：经?过热风干燥和真空冷冻干燥后胡萝卜的维生素C损失率分别是低温真空干燥的2.47倍和2.14倍。低温真空干燥可以较好的保持胡萝卜的组织结构完整性，并且减少营养物质的流失。 |
| 关键词: 食品包装与贮藏 食品加工技术 干燥特性 低温真空干燥 |
| DOI： |
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| Influence of Low Temperature Vacuum Drying on the Quality of Carrots |
| Shen Jiang,Li Shuai,Qi Hanfei |
| (Refrigeration Key Laboratory of Tianjin, Tianjin University of Commerce) |
| Abstract: |
| Carrots are selected as the research subject, and the investigation of a new type of low temperature vacuum drying method in the non-frozen state of the product under drying processing is carried out through experiments. Low-temperature vacuum drying and vacuum freeze-drying and hot air drying method were compared to study the impact of low temperature vacuum drying of carrot nutrients (such as reducing sugar, Vitamin C, etc.) and rehydration characteristics. The results show that: by comparing the Vitamin C content of three kinds of drying methods, hot air drying and vacuum freeze-drying of carrots, Vitamin C loss rate is about 2.14 times and 2.47 times of low-temperature vacuum drying. |
| Key words: Food package and preservation Food processing technology Drying characteristics Low temperature vacuum drying |
