过热蒸汽-真空联合干燥制作土豆全粉工艺研究
Study of Combined Superheated Steam and Vacuum of Drying Potato
本文采用过热蒸汽-真空联合干燥制作土豆全粉，研究了过热蒸汽干燥温度（105℃、110℃、115℃）、转换时间（20min、25min、30min）以及真空干燥温度（60℃、70℃、80℃）这三个因素对土豆全粉复水率、收缩率、维生素C含量、感官评分等指标的影响，在单因素试验的基础上，采用L9(34)正交试验设计方案进行优化过热蒸汽-真空联合干燥制作土豆全粉的工艺参数。结果表明，过热蒸汽-真空联合干燥制作土豆全粉的最佳工艺参数为：过热蒸汽干燥温度105℃，转换时间30 min，真空干燥温度80℃。根据此工艺参数组合制作出来的土豆全粉色泽和复水性好。
he potato powder was made by superheated steam combined with vacuum drying (SSD-VD) process in this paper. The article focused on investigating how the three factors including temperature (60 ℃、70 ℃、80 ℃) , conversion time ( 20min、25min、30min ) and vacuum degree (0.07 MPa、0.08 MPa、0.09 MPa ) influenced the quality of potato powder. On the basis of single factor experiment, the technical parameters of SSD-VD of drying potato were optimized through the L9(34) orthogonal experiment design. The results revealed that the temperature of 105 ℃ for SSD, conversion time of 30 min, and temperature of 80 ℃ for VD, were the best drying conditions in this study. With the technical formula, the potato powder would have best color and reconstitution properties.
魏奇、刘明鑫、卢烨、陈锦权、方婷
农业科学技术发展农艺学植物保护
土豆过热蒸汽干燥真空干燥
potatosuperheated steam dryingvacuum drying
魏奇,刘明鑫,卢烨,陈锦权,方婷.过热蒸汽-真空联合干燥制作土豆全粉工艺研究[EB/OL].(2015-12-08)[2025-08-03].http://www.paper.edu.cn/releasepaper/content/201512-425.点此复制
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