甘蓝微波冷冻干燥工艺与杀菌特性  

Study on the Microwave Freeze-drying Technique and Sterilization Characteristic of Cabbage

作　　者：段续[1] 张慜[1] 

机构地区：[1]江南大学食品科学与安全教育部重点实验室

出　　处：《食品与生物技术学报》2007年第5期20-24,共5页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(20576049);国家农业转化基金项目(04EFN213310125)

摘　　要：以甘蓝为原料,将微波用做冷冻干燥的热源提供升华热,缩短干燥时间;同时,探索了微波在冻干过程中对物料的杀菌效果。研究了干燥过程中的压力、物料层厚度、微波功率等因素对干燥过程的影响,并与普通真空冷冻干燥方式做了结果对比。微波冷冻干燥与普通真空冷冻干燥方式相比,可大大缩短干燥时间,并具有一定杀菌效果。In the manuscript, the cabbage was used as material to investigate the ettect ot microwave on the drying time and the sterilizection of the drying process. The effects of cavity pressure, material thickness and microwave power on the drying process were carefully studied. And the results were compared with that of the freeze-drying technique. It was found that the microwave freeze-drying （MFD） can significantly decrease the dry time and increase the sterilization efficiency.

关 键 词：甘蓝 微波 冷冻干燥 杀菌 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]