微波干制胡萝卜丝工艺参数的试验研究  

Experimental Study on Technological Parameters of Microwave-drying of Sliced Carrot

作　　者：黄莉莉[1] 朱德泉[1] 周杰敏[1] 朱德文[2] 

机构地区：[1]安徽农业大学工学院,合肥230036 [2]农业部南京农机化研究所,南京210014

出　　处：《包装与食品机械》2006年第6期18-21,45,共5页Packaging and Food Machinery

基　　金：国家星火计划资助项目(项目编号:2004EA690184)

摘　　要：以提高蔬菜干制品质为目的,采用自制的微波干燥试验装置,研究了不同干燥功率、物料铺放厚度及排湿风速对干制胡萝卜丝品质和能耗的影响。采用正交试验的极差和方差分析方法,进行了参数综合优化。结果表明:不同微波干燥参数对干制胡萝卜丝品质有显著的影响,物料脱水过程主要处于恒速阶段,微波干燥功率为1.125W/g,铺放厚度为1.5cm,风速为75m/min时,可确保胡萝卜丝干燥后的食用价值且便于储存,而且能耗较低。Experiment was done to study the influence of microwave drying parameters on the quality of dried sliced carrot and energy consumption with home-made microwave drying and testing device by different heating power, thickness of materials and airflow rate. Optimum process has been presented and the process parameters of mi- crowave drying of sliced carrot established by analysis of range and variance of orthogonal experiment. The experimental results showed that the constant speed drying was the main stage of microwave drying of sliced carrot, and the edible quality was maintained after drying process.

关 键 词：胡萝卜丝 微波干燥 干燥特性 品质 

分 类 号：TS205.1[轻工技术与工程—食品科学]