| 摘要: |
| 探讨了物料解吸时的表面最高温度、升华初始干燥仓压力和装料厚度3个因素对猕猴桃果浆冻干过程中Vc、叶绿素损失率和冻干时间的影响。结果表明，在试验范围内，物料解吸时的表面最高温度越高、升华初始干燥仓压力越大、装料厚度越厚，Vc、叶绿素损失率越大；物料解吸时的表面最高温度越高、升华初始干燥仓压力越大、装料厚度越薄，冻干时间越短。 |
| 关键词: 猕猴桃 真空冷冻干燥 Vc 叶绿素 |
| DOI： |
| 分类号: |
| 基金项目:陕西省“九五”攻关项目(97K05-G50) |
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| Loss ratios of Vitamin C and Chlorophyll inKiwifruit during freeze-drying |
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| Abstract: |
| The effect of three factors-the highest temperature of the pulp surface，air pressure of the chamber and thickness of pulp on the loss ratios of vitamin C and chlorophyll was explored.Based on three factors regression，the principals were discovered.They are：the loss ratios of vitamin C and chlorophyll became larger with the increase of temperature and air pressure and thickness；the time elapsed was shorter with the increase of temperature and air pressure and with the decrease of thickness. |
| Key words: kiwifruit vacuum cryodesiccation Vitamin C chlorophyll |
