食品科学 ›› 2006, Vol. 27 ›› Issue (9): 163-167.

• 工艺技术 • 上一篇    下一篇

带式连续真空干燥加工香蕉粉的工艺研究

 王娟,  李远志,  杨公明,  陈人人,  黄东   

  1. 华南农业大学食品学院; 广东省农业机械研究所
  • 出版日期:2006-09-15 发布日期:2011-10-20

Study on Process of Banana Powder with Using Continuous Vacuum Belt Dryer

 WANG  Juan,   Li-Yuan-Zhi,   Yang-Gong-Ming,   Chen-Ren-Ren,   Huang-Dong   

  1. 1.College of Food Science, South China Agricultural University, Guangzhou 510642, China; 2.Institute of Agricultural Mechanization of Guangdong, Guangzhou 510630, China
  • Online:2006-09-15 Published:2011-10-20

摘要: 利用国产设备(GZD-S型)带式连续真空干燥设备为平台,以香蕉为原料,研究在连续式真空干燥的条件下,加热板温度、真空度、进样量、输送带前进速度等因素对物料干燥的影响,优化了关键工艺,为生产香蕉粉及连续真空干燥生产其他产品提供了基本参数。

关键词: 连续式, 真空干燥, 回归方程, 参数优化, 香蕉

Abstract:  The process of drying banana puree was studied by using GZD-S continuous vacuum belt dryer. The affecting factor such as temperature, vacuum degree, material quantity, and velocity of conveyer belt etc were investigated. The key parameters were optimized. Moreover, the drying processes of banana powder or of other dry products by using continuous vacuum belt dryeri s practised.

Key words:  , continuous; vacuum drying; regress equation; parameters optimization; banana;