Abstract: The comparative experiment was conducted on the operation parameters such as the material thickness, the freezing methods, the temperature of heating plate, the vacuum in processing technique of freeze-drying bananas.The results showed that the operation parameters had remarkable influences on both quality and output of freeze-drying bananas.The quick freezing method of bananas, material thickness of 5mm~7mm, heating temperature of 45℃, and 20~30 Pa vacuum for drying chamber were optimum technical conditions for drying of bananas.

Key words: banana, vacuum freeze-drying, operation parameter, optimization

摘要： 对香蕉果实冻干生产工艺中的物料厚度、冻结方法、加热板温度、干燥室真空度等参数进行比较试验,结果表明,各过程参数对香蕉冻干品质量和产量均有显著的影响。香蕉冻干过程中参数较佳的工艺条件建议为物料厚度选取5~7 mm,采用速冻方法冻结,加热板温度设定45℃,干燥室真空度控制于20~30 Pa。

关键词: 香蕉, 真空冷冻干燥, 过程参数, 优化