Food Science and Technology. 2012, (04) Core

The vacuum freeze-drying process of jackfruitChinese Full Text

ZHANG Rong-hu,WAN Zhu-ning,HE Ai,XIE Hui,DOU Zhi-hao(Agricultural Product Processing and Design Research Institute,Hainan Academy of Agricultural Sciences,Haikou 571100)

Abstract: In this paper,vacuum freeze-drying method was applied to freezing-dry jackfruit.The eutectic point and consolute point were determined by electrical resistance method,freeze-drying curve was drew and the best freeze-drying procedure was definite by optimization.Then tests analyzed the influence factors on quality of freeze-drying jackfruit,such as pre-freezing method,different grade of maturity,slice wideth and soap method.Results indicated that the best freeze-drying procedure was:the first stage-20 ℃,5.5 h;the second-10 ℃,6 h;the third 20 ℃,4 h;the forth 30 ℃,4 h.Meanwhile,this showed little difference to the quality of products between two kinds of pre-freezing methods.Furthermore,in the addition of 90 percent maturity,4～7 mm incision wideth and 0.9% NaCl solution soaping,the products of freezing-dry was high of quality.Compared with the sale jackfruit products,the freeze-drying products had better quality.

Keywords：

jackfruit; vacuum freeze-drying; eutectic point; freeze-drying curve;

DOI：
10.13684/j.cnki.spkj.2012.04.047
Series：
Subject：
Classification Code：
TS255.42

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The vacuum freeze-drying process of jackfruitChinese Full Text

ZHANG Rong-hu,WAN Zhu-ning,HE Ai,XIE Hui,DOU Zhi-hao(Agricultural Product Processing and Design Research Institute,Hainan Academy of Agricultural Sciences,Haikou 571100)

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