香菇冻干工艺参数的优化

摘要

以新鲜香菇为实验材料，测定其共晶点和共熔点。以JDG-0．2新型冻干机为基础，对香菇真空冷冻干燥工艺进行研究。通过理论分析与试验研究确定物料厚度、预冻速率、干燥仓压力和加热板温度为影响香菇真空冷冻干燥试验的主要因素。通过单因素实验以及4因素5水平的二次回归正交试验确定各因素的取值范围，分析了各因素对干燥时间的影响大小为：预冻速度〉干燥仓压力〉物料厚度〉加热板温度。最后对工艺参数优化处理，得到了最佳工艺条件：干燥仓压力61．8Pa，加热板温度61．7℃，预冻速度2．58℃／min，物料厚度6．78mm。冻干时间7．27h。%The study measures the eutectic point taking Lentinus edodes for materials and researches the Lenti- nus edodes vacuum frozen drying process. It determines material thickness, frozen rate, drying storage pressure and heating plate temperature as main factors which influences Lentinus edodes vacuum frozen drying experi- ment by theoretical analysis and studying experiment. It determines the scope of factors and analyzes how fac- tors influence drying-time ：frozen rate 〉 drying storage pressure 〉 material thickness 〉 heating plate temperature by single factor experiment and four factors five levels quadratic regression orthogonal experiment. Finally, it optimizes processing parameters and gets the most optimal parameters：drying storage pressure 61.8 Pa, heating plate temperature 61.7℃ ,frozen rate 2.58℃/min,material thickness 6.78 mm. Frozen time 7.27 h.