胡萝卜片的微波干燥工艺条件优化  

Optimization of the microwave drying processing condition of carrot slices

作　　者：李招娣[1] 赵海霞 邓红[1] 范雪层[1] 

机构地区：[1]陕西师范大学食品工程系,西安710062

出　　处：《食品工程》2007年第4期34-38,共5页Food Engineering

摘　　要：对胡萝卜片的微波干燥工艺条件进行了初步研究,通过单因素及正交试验探讨了不同微波处理对胡萝卜片的失水率、感官品质、复水性等的影响,得到了微波干燥胡萝卜片的最佳工艺条件。The microwave drying condition of carrot slices have been studied. The influences of different micro-wave drying condition to dehydrated ratio of carrot slices, organoleptic quality and hygroscopicity were discussed through single factor and orthogonal experiments and the optimal processing condition was obtained.

关 键 词：胡萝卜 微波干燥 工艺条件 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]