Abstract
Taking the Myrica rubra Dongkui as the raw material, made use of the home-made online measurement system to monitor the weight and temperature of red bayberry during freeze-drying process in vacuum and low temperature environment to get the changing curve. According to the online data of temperature and weight of red bayberry during freeze-drying process from our online measurement system and moisture adsorption rate of freeze-dried red bayberry can be used as an indicator for determining sublimation drying end time. In addition, the central temperature or weight variation rate of freeze-drying product can be used for estimating desorption drying end time. Under given experimental conditions in this paper, the optimized red bayberry freeze-drying process was: average temperature of the eutectic point of 20.5 ℃, average eutectic temperature of 17.7 ℃, setting temperature of separation plate at 20.0 ℃ during sublimation drying stage, 50.0 ℃ during desorption drying stage and 30.0 hours of sublimation drying time. Freeze drying red bayberry had red violet color, a form complete, a crisp and rich red bayberry taste, which was easy to store.
Publication Date
2-28-2020
First Page
134
Last Page
139,181
DOI
10.13652/j.issn.1003-5788.2020.02.025
Recommended Citation
Lin-he, CHEN and Xia, HU
(2020)
"Optimization on freeze-drying technology of bayberry based on the end time of sublimation and analytical drying,"
Food and Machinery: Vol. 36:
Iss.
2, Article 25.
DOI: 10.13652/j.issn.1003-5788.2020.02.025
Available at:
https://www.ifoodmm.cn/journal/vol36/iss2/25
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