采用电阻法测定香蕉片冻干过程的共晶点和共熔点温度,研究不同物料厚度、成熟度、预冻速率、加热板温度、干燥室真空度、护色剂的使用对香蕉片冻干品VC含量、色泽和脆性的影响,并对各工艺最优处理进行集成效果验证.结果表明,香蕉片物料厚度取5-7mm,成熟度取7-8分熟,采用速冻方法冻结,加热板温度0→ 60→ 240→ 300→ 360 min走势设定为20→60→60→40→40℃,干燥室真空度控制在70 Pa,采用L-半胱氨酸护色,是香蕉片冻干过程的最佳工艺条件.%The eutectic point and consolute point of banana-slice in the freeze-drying process were determined. Vc content, colour and crispness of the product were taken as main indexes to study the effects of operation parameters such as material thickness, maturity degree, prefreezing speed, heating plate temperature, vacuum degree, color-keeping agent. The results showed that the optimum technical conditions for freeze-drying of banana-slice were as follows; material thickness of 5 -7 mm, maturity degree of 70% -80% , quick freezing, heating plate temperature of 20→ 60→ 60→40→40 ℃ as the time was 0→60→240→300→360 min, vacuum degree of 70 Pa, and L-cysteine as color-keeping agent.
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