微波真空干燥膨化苹果片的能耗与品质分析  

Analysis on Energy Consumption and Product Quality of Microwave Vacuum Drying and Puffing Apple Slices

作　　者：韩清华[1] 李树君[1] 马季威[1] 赵东林[1] 杨炳南[1] 

机构地区：[1]中国农业机械化科学研究院

出　　处：《农业机械学报》2008年第1期74-77,共4页Transactions of the Chinese Society for Agricultural Machinery

基　　金：北京市农业科技成果转化资金资助项目(项目编号:05EFN211100008);国家“863”高技术研究发展计划资助项目(项目编号:2007AA100406)

摘　　要：综合分析了微波真空干燥膨化苹果片的干燥能力、能量消耗、感官质量、维生素C质量分数和微观结构,并以纯热风干燥的苹果片为对照样品,进行了对比分析评价。微波真空干燥膨化的干燥能力比热风干燥增加48.46%,单位能耗节约32.32%;苹果脆片在质地和风味方面都好于热风干燥;维生素C保存率比纯热风干燥提高了15.8%;比热风干燥具有更显著的蜂窝状结构,更好的膨化效果。Compared with the convective air drying, the drying capacity, energy consumption, sensory quality, vitamin C content and scanning electron microscope of apple slices by microwave vacuum drying and puffing were analyzed systematically. The experimental results showed that, compared with the convective air drying, drying capacity of microwave vacuum was increased by 48.46 % and energy consumption per kilogram water was decreased by 32.32 %. The apple slices had better texture and flavor, more honeycomb network structure and larger pores, and the reservation rate of vitamin C content was 15.8 % higher than that of air dried.

关 键 词：苹果片 微波真空干燥 能耗 品质 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程] TQ028.677[轻工技术与工程—食品科学与工程]