通过建立蕨菜真空冷冻干燥动力学模型,对冻干蕨菜进行真空冷冻干燥其动力学特性的研究,并从感官外观、水分含量和活度、复水特性以及主要营养成分保存情况等不同方面进行量化指标检测,对冻干蕨菜和热风干蕨菜进行比较全面的对比.结果表明:冷冻温度、真空度和装料量3种因素对蕨菜干燥效果都有不同程度的影响;验证方程的预测值与试验值基本吻合;冻干蕨菜较热风干蕨菜更接近新鲜蕨菜物理特性,风味更为浓郁,主要营养成分保存更加完整.%Through the establishment of bracken dynamic model of the vacuum freeze-drying of freeze-dried fiddlehead vacuum freeze drying of the dynamics characteristics of research, and compare the freeze-dried fid-dlehead and hot air dry fiddlehead in senses, water content, water activity, water features, physical and chemi-cal indexes such as primary nutrients content. The results showed that the freezing temperature, vacuum degree and material volume three factors effect on dry fiddlehead have different degrees of influence;validation equa-tion coincided basically with the predicted values and experimental values of the freeze-dried fiddlehead more hot air dry fiddlehead closer to the physical properties of fresh fiddlehead more full-bodied flavor and primary nutrients more intacted.
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