猕猴桃果片微波干燥条件的优化  

THE OPTIMIZATION OF PROCESS PARAMETERS OF MICROWAVE DRYING KIWI FRUIT PIECE

作　　者：罗庆丰[1] 徐峰[1] 

机构地区：[1]天津商业大学生物技术与食品学院,天津300134

出　　处：《食品研究与开发》2008年第12期89-92,共4页Food Research and Development

摘　　要：分析糖渍后的猕猴桃果片在不同微波强度下的干燥曲线。通过设计回归正交试验,以加热温度、切片厚度、加热时间为三因素,以失水速率、外观质量、Vc含量为三指标,提出猕猴桃果片微波干燥的优化条件:切片厚度为9mm、干燥时间为104.5s、干燥温度为65℃时,综合指标最优,表明微波干燥在这几个方面优势明显。The drying curves of kiwi fruit piece under different microwave intensity was analyzed. An orthogonal experiment was designed. Take the heating temperature, slice thickness, the heating time as three factors, take dehydrates the speed, the appearance quality, Vc content as three targets, the optimization conditions was put forward in the microwave drying the kiwi fruit pieces： thickness 9 mm, the drying time 104.5 s, the drying temperature 65 ℃. Finally indicated that the microwave drying was obvious in these aspect superiority.

关 键 词：微波干燥 猕猴桃果片 干燥曲线 回归正交试验 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]