期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2015
卷号：7
期号：10
页码：746-755
DOI：10.19026/ajfst.7.1732
出版社：MAXWELL Science Publication
摘要：Acanthopanax sessiliflorus fruits anthocyanins were prepared by vacuum freeze drying technology and the particle structure was studied. On the basis of single factor test the effects of drying pressure, material thickness and heating plate temperature on the drying anthocyanins were investigated by Box-Benhnken center composite design and response surface technology. The results showed that the optimum technical conditions were as follows: drying pressure 50 Pa, material thickness 8 mm and heating plate temperature 50°C. Under the optimum conditions, the drying rate was 19.37 g/(g.h), the anthocyanins retention rate was 82.88% and the moisture content was 4.13%. Scanning Electron Microscope (SEM) analyses showed that the anthocyanins were flaky particles, uniform particle size with smooth surface.
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