热风-真空冷冻联合干燥对脆性龙眼果干品质及益生活性的影响

邓媛元,杨婧,魏振承,张雁,刘光,张瑞芬,唐小俊,王佳佳,廖娜,张名位

Effects of Hot Air-Vacuum Freeze Combined with Drying on Physical Properties and Prebiotic Activities of Brittle Dried Longan

DENG YuanYuan,YANG Jing,WEI ZhenCheng,ZHANG Yan,LIU Guang,ZHANG RuiFen,TANG XiaoJun,WANG JiaJia,LIAO Na,ZHANG MingWei

表4 热风-真空冷冻联合干燥对龙眼果干单位能耗和干燥时间的影响

Table 4 Effects of hot air - vacuum freezing combined drying on energy consumption and drying time of longan fruit

干燥方式 Drying method 干燥2.4 kg龙眼时间Drying time of 2.4 kg longan (h) 单位能耗Unit energy consumption (mj?kg-1) 热风干燥阶段Hot air drying period 真空冷冻阶段Vacuum freeze drying period 总耗时 Total time 热风干燥阶段Hot air drying period 真空冷冻阶段Vacuum freeze drying period 总单位能耗、Total unit energy consumption 热风干燥Hot air drying 20.00 — 20.00 7.90 — 7.90 真空冷冻干燥Vacuum freeze drying — 74.00 74.00 — 108.09 108.09 热风-真空冷冻联合干燥 Hot air-vacuum freeze combined with drying 3.00 62.00 65.00 4.68 75.96 80.64