Varieties Screening of Cantaloupe Suitable for Making Vacuum Freeze-drying Crisps(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Title:: Varieties Screening of Cantaloupe Suitable for Making Vacuum Freeze-drying Crisps

Author(s):: DU Juan; LIAO Xin-fu; YANG Jun; ZHANG Min; ZAI Tu-na; Development and Research Center of Grapes and Melons of Xinjiang Uygur Autonomous Region，Shanshan，Xinjiang 838201

Abstract:: Taking cantaloupe as material,the effect of vacuum freeze-drying on different varieties of cantaloupe slices were studied,slices shape,cantaloupe weight loss rate,total sugar and vitamin C content were compared under vacuum freeze-drying,to select suitable varieties for cantaloupe chips.The results showed that, the main technical parameters of vacuum freeze-drying preliminary study were:cold trap temperature of -34.8℃,vacuum degree 130 Pa,the heating temperature was 30-50℃.Compared with different varieties of cantaloupe,combined processing characteristics of cantaloupe,sensory properties of soft texture of the fruit,the color of the chips products shape were not ideal.More suitable for vacuum freeze-drying was hard texture of cantaloupe processing chips.

[1]过利敏,张谦.新疆厚皮甜瓜的冷冻干燥工艺研究与品质分析[J].新疆农业科学,2008,45(4):707-711.

[2]李远志,蔡颖荷,鲍金勇,等.哈密瓜片干燥特性的研究[J].食品与机械,2005,4(22):32-34.

[3]娄锦培,刘志金.真空冷冻干燥哈密瓜实验研究[J].制冷学报,2002(4):23-25.

[4]张永成,阮建平.马铃薯炸片品种筛选研究[J].青海农林科技,2005(1):53-54,61.

[5]冉茂林,刘独臣,叶仁礼,等.加工萝卜品种筛选与加工特性研究[C].中国园艺学会十字花科分会第十届学术研讨会论文集,2012:73-79.

Last Update: 2014-12-13