文献类型：期刊文献

中文题名：真空冷冻干燥过程参数对扇贝冻干升华干燥时间的影响

英文题名：Experimental Study on Scallop Sublimation Time in Vacuum Freeze Drying

作者：李敏[1];蒋小强[1];关志强[1]

机构：[1]广东海洋大学工程学院,湛江524025

年份：2007

卷号：28

期号：3

起止页码：45

中文期刊名：制冷学报

外文期刊名：Journal of Refrigeration

收录：北大核心2004、北大核心

基金：广东省科技厅资助项目（20041320401011）;广东海洋大学自然科学基金（2006）资助

语种：中文

中文关键词：食品加工技术;真空冷冻干燥升华时间;扇贝

外文关键词：Food processing technology; The time of sublimation vacuum freeze- drying; Scallop

中文摘要：通过采用二次正交回归组合试验,建立了真空冷冻干燥升华时间和单位厚度升华时间的二次多元回归模型,利用降维法分析了真空冷冻干燥过程中物料厚度、干燥室压强和加热板温度三个主要过程参数对扇贝真空冷冻干燥升华干燥时间的影响。结果表明,物料厚度、干燥室压强和加热板温度对冻干时间影响呈二次函数规律变化,影响的主次因素依次为:物料厚度、干燥室压强、加热板温度。对单位厚度冻干时间进行岭嵴分析,给出了在本试验三因素取值范围内的冻干过程优化参数:物料厚度为9mm;干燥室压强为50Pa;加热板温度为39℃,优化的物料单位厚度升华干燥时间为0.146h。

外文摘要：On the basis of the quadratic thogonal experiment, the mathematical models of time or energy consumption related to the material thickness, heating temperature, and pressure in a drying chamber were established by the SAS statistical software and F tests. The effects of the three main influence parameters above on the drying time and energy consumption were analyzed. The results indicate that the influence of the three parameters exhibits a quadratic function to the freeze drying time. Moreover, under the present experiment conditions, the importance sequence of the three factors is as follows： materials thickness, pressure in the drying chamber, and heating temperature. In our study, the optimal parameters were a thickness of 9mm, pressure of 50 Pa, and heating temperature of 39 ℃, and the unit thickness time of drying was 0. 146h.