白瓜子微波真空干燥的试验研究  

Drying Pumpkin Seeds by Microwave-vacuum

作　　者：纪勋光[1] 车刚[1] 杜雪亭[1] 

机构地区：[1]黑龙江八一农垦大学工程学院,黑龙江大庆163319

出　　处：《农产品加工（下）》2011年第7期118-121,133,共5页Farm Products Processing

基　　金：黑龙江省骨干教师资助项目(50402990613);黑龙江省普通高等学校新世纪优秀人才培养计划项目(1155-NCET-012)

摘　　要：为了增加农产品的附加值,提高干燥品质和降低干燥能耗,采用微波真空的方法对白瓜子进行干燥试验。经单因素试验与3因素3水平二次回归正交试验,研究了微波功率、干燥温度、真空度对白瓜子微波真空干燥特性和瓜子干燥后蛋白质、脂肪酸的保存率以及单位耗电量的关系,建立了各试验因素与指标之间的数学模型。结果表明,微波功率、干燥温度、真空度对白瓜子干制品的蛋白质、脂肪酸的保存率以及单位耗电量均有显著影响,且影响主次顺序不同。In order to inclose the added value of agricultural products, improve quality and reduce energy consumption of dring, the method of microwave-vacuum is used to experiment on pumpkin seed. The relationships of microwave power applied, drying temperature and vacuum degree in drying chamber on the microwave drying characteristics, protein and fatty acid retentive rate of dried pumpkin seeds, as well as the power consumption of that per gram in drying process a~ researched by the single factor experiment and secondary regression orthogonal experiments with three factors. The regression mathematical model is established between the experimenting factors and the evaluating indicators. The results show that the experimental factors have significant effects on the indictors, and they have different order of primary and secondary.

关 键 词：白瓜子 微波真空干燥 附加值 干燥特性 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]