菠萝片微波真空干燥特性及工艺参数优化  

Characteristics and optimal technology parameters of drying pineapple slices by microwave-vacuum

作　　者：朱德泉[1] 曹成茂[1] 朱琳[1] 钱良存[1] 王硕[1] 

机构地区：[1]安徽农业大学工学院,安徽合肥230036

出　　处：《粮油食品科技》2009年第1期52-55,59,共5页Science and Technology of Cereals,Oils and Foods

基　　金：安徽省高等学校省级自然科学研究项目(KJ2007B118)

摘　　要：通过单因素试验及三因素二次回归正交试验,研究了微波功率、干燥室压力、物料厚度对菠萝片干燥特性和菠萝片干制品可溶性糖、可滴定酸和抗坏血酸保存率及单位耗电量的影响,建立了各指标与试验因素间的回归数学模型,并利用多目标非线性优化方法,确定了菠萝片微波真空干燥最优工艺参数,即微波功率为1.4 W/g、片厚度为4.06 mm、干燥室压力为60.9 Pa。The effects of microwave power applied, sample thickness and pressure in drying chamber on the microwave drying characteristics, soluble sugar, titratable acid and ascorbie acid retentive rate of dried pineapple slices, as well as the power consumption in drying process was studied by the single factor experiment and twice regression orthogonal experiment with three factors. The regression mathematical model was established between the indices and the factors. At last, the optimal combination of the parameters for the microwave - vacuum drying technology of pineapple slices was obtained by nonlinear optimization method with many targets which are as follows： drying power 1.4 W/g, thickness of slices 4.06cm and vacuum pressure 60.9Pa.

关 键 词：菠萝片 微波真空干燥 干燥特性 工艺参数 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程] S667.8[轻工技术与工程—食品科学与工程]