Effect of Blanching Temperature and Drying Chamber Pressure on Quality of Bean Worm with Vacuum Freeze-Drying

doi:10.3969/j.issn.1673-1689.2018.07.012

Home > Archive>Volume 37, Issue 7, 2018 >747-753. DOI:10.3969/j.issn.1673-1689.2018.07.012

Effect of Blanching Temperature and Drying Chamber Pressure on Quality of Bean Worm with Vacuum Freeze-Drying
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                        10.3969/j.issn.1673-1689.2018.07.012
                    
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In order to obtain high quality bean worm of vacuum freeze-drying，the influence of blanching temperature and drying chamber pressure was studied in this paper by five indexes，that is freeze-dried success rate，drying time，protein retention rate，coloration change and the rehydration rate，are took to measure the quality of vacuum freeze-drying processes. The eutectic point of bean worm is -19.9 ℃，which is determined with differential scanning calorimetry. So the pre-freezing temperature of beam worm is -28 ℃. The result indicated that the success rate could reach as highly as 97%，while the blanching temperature was 60 ℃. The protein retention rate reached the highest when blanching temperature was 50 ℃ and the lowest at 80 ℃. When the drying chamber pressure decreases，the retention rate of the protein has a decreasing tendency. Drying chamber pressure had less influence on the color change of beam worm. The drying rate was the best when the drying chamber pressure was 57 Pa with the 60 ℃ blanching temperature and the rehydration rate of bean worm can reach the highest.

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LI Juanling, WANG Tingting, CHEN Kunjie. Effect of Blanching Temperature and Drying Chamber Pressure on Quality of Bean Worm with Vacuum Freeze-Drying[J]. Journal of Food Science and Biotechnology,2018,37(7):747-753.

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Online: September 28,2018
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