mac cosmetics discount Vacuum freeze- drying proce

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Vacuum freeze-drying process parameters on the scallop freeze sublimation drying time of

39 ~ C for experimental verification, real 64208642086420333322222 PCT Oh 1-year seedlings of vacuum freeze-drying process parameters on the scallop freeze sublimation drying time, the impact of Vo1.28, No. 3June. 2OO7 test result is 0.147h, consistent with theoretical analysis. Ridge crest analysis also indicates that the search for a more merit or minimum point of the way, outside of the range, improve the heating plate temperature is expected to further shorten the drying time-consuming distillation unit thickness of materials to reduce energy consumption freeze-dried, so for future of the direction. 3 Conclusions 1) by orthogonal test and regression analysis, the Gulf of Mexico sublimation phase of freeze-dried scallop vacuum sublimation drying time-consuming, time-consuming sublimation drying unit thickness of secondary multiple regression model showed that the material thickness, drying chamber pressure, heating temperature of the vacuum freeze-drying process has a significant impact,[link widoczny dla zalogowanych], sublimation drying time-consuming and the material thickness, the drying chamber pressure and heating temperature was a quadratic function rule changes. 2) dimension reduction method using regression model analysis, the experimental conditions of this time-consuming lyophilization primary and secondary factors were: material thickness, the drying chamber pressure, heating temperature. 3) the thickness of dry distillation unit time-consuming analysis of the ridge crest, three factors are given in the experimental range of the freeze-drying process optimization parameters: drying chamber pressure was 50Pa; material thickness 9mm; heating temperature is 39 ℃; Optimization of lyophilization unit thickness of material time-consuming to 0.146 / J ~ time. 4) the establishment of the drying time of this second test multiple regression model fitted well with the experimental results for the freeze-drying process simulation, the predicted drying time, frozen in the freezing conditions of the optimization and selection of the device such as a reasonable provides a theoretical basis. Unit thickness of the drying time by statistical analysis indicates that freeze-drying process to further optimize the parameters of way. (This article is funded by the Guangdong Provincial Science and Technology Project (20041320401011), Natural Science Foundation of Guangdong Ocean University (2006) support) [1] Li Yong. Frozen Food Processing Technology [M]. Beijing: Chemical Industry Press ,2005,203-212. [2] TanbunanAH, Yudistim, Kisdiyani. Freezearyingcharacteristicsofmedicinalherbs [J]. DryingTechnology, 2001,19 (2) :325-331. [3] CarapeueA, HenristM, RabeckiF. Astudyofvacullmfreeze-d ~ yingoffrozenwetpapers [J]. DryingTechnology, 2001,19 (6) :1113-1124. [4] BaileyMD. TheUseofFreeze-driedFruitandVegetableJuiceCrystals [J]. FoodEngineeringIntermational, 1989,14 (6) :13-14. [5] ChristopherGJBaker. Food industry drying [M]. Beijing: China Light Industry Press ,2003,109-116. [6] Guo Yuming, Yao Zhihua, Cuiqing Liang, et al. Vacuum freeze-drying process parameters on energy consumption of a combination of sublimation drying Study [J]. Agricultural Engineering, 2O04,[link widoczny dla zalogowanych], 2o (4) :180-183. [7] Baoguo, Ze-Zhao Hua, Liu Zhanjie. Experimental study of vacuum freeze-drying flowers [J]. Journal of Refrigeration, 2001 (4) :54-58. [8] Wang Xibo, Mao Zhihuai. Impact of vacuum freeze-drying process Ginger Experimental research on factors [J]. China Agricultural University, 2002,7 (6) :39-43. [9] Y ~, ukiSugara. Structuralmodelsrelatedtotransportpropertiesforthedriedlayeroffoodmaterialsundergoingfreeze-drying [J]. DryingTechnology, 2001,[link widoczny dla zalogowanych],19 (2) :281-296. [1O] Ze-Zhao Hua, Li Yunfei,[link widoczny dla zalogowanych], Liu Baolin. Principle of Food Refrigeration and Equipment [M]. Beijing: Mechanical Industry Press ,1999,139-146. ·---- 49 ·----

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