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頁籤選單縮合
題名 | Investigation of Far-infrared Assisted Heating on Freeze-drying of Sweet Potato Slices=甘藷遠紅外線輔助加熱之冷凍乾燥研究 |
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作者姓名(中文) | 林宇平; | 書刊名 | 東方學報 |
卷期 | 31 2011.05[民100.05] |
頁次 | 頁131-145 |
分類號 | 463.75 |
關鍵詞 | 遠紅外線; 冷凍乾燥; 反應曲面法; 乾燥時間; 復水性; 硬度; 總色差; 甘藷; Far-infrared; Freeze-drying; Response surface methodology; Drying time; Rehydration ratio; Hardness; Total color difference; Sweet potato; |
語文 | 英文(English) |
中文摘要 | 甘藷的遠紅外線冷凍乾燥最適化加工程序研究採用三階層、三因子的反應曲面法實驗設計,探討遠紅外線加熱器設定溫度、遠紅外線加熱器至樣品表面之距離及樣品之厚度等獨立變數,對於乾燥時間、復水率、硬度及總色差等反應變數的影響,結果顯示乾燥時間與復水率以樣品之厚度與遠紅外線加熱器設定溫度等兩項變因影響較為顯著(5%顯著水準),另一方面總色差顯著地受到遠紅外線加熱器至樣品表面之距離變因的影響(5%顯著水準),硬度則是受到樣品之厚度變因的顯著影響(5%顯著水準)。最適條件的決定是基於控制組與遠紅外線處理的比較,所得之最適乾燥條件為控制遠紅外線加熱溫度33.5~37℃,樣品厚度6~7.5 mm,遠紅外線加熱器至樣品表面之距離為20 ㎜,經由驗證實驗所得,結果顯示反應曲面方程式可被接受,並且可以獲致最適之乾燥條件。 |
英文摘要 | Dehydration of sweet potato was studied using freeze-drying with far-infrared assisted heating. The study was performed using a three-level, three-factor design and aimed to determine the optimum combinations of drying temperature (X(subscript 1)), distance between sample and FIR heater (X(subscript 2)), and sample thickness (X(subscript 3)) that led to the optimum results of drying time, rehydration ratio, hardness, and total color difference of final products. The response variables of drying time and rehydration ratio were significantly affected bydrying temperature (X(subscript 1)) and sample thickness (X(subscript 3)) and total color difference was significantly affected by distance (X(subscript 2)) at 5% significant level. Besides, hardness was significantly affected by thickness (X(subscript 3)) at a 5% level of significance. The coefficients of determination (R(superscript 2)) of response surface models of drying time, rehydration ratio, hardness, and total color difference were all found to be over 0.90. The determination of optimum conditions are based on the comparison between control and FIR-assisted treatments, the optimum drying conditions could be established at 20 mm distance from FIR heater plate to samples in the drying temperature range of 33.5~37℃ and 6~7.5 mm sample thickness for freeze-drying with FIR heating of sweet potato slices. Verification tests indicated that those generated second order polynomial models were acceptable. Optimum drying conditions were recommended and validation procedure proved the results to be adequate. |
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