番茄脯微波真空干燥特性的研究  

Drying characteristics of PreservedTomato Dried with Microwave Vaccum Equipment

作　　者：冉玉梅[1] 冯作山[1] 常雪花[2] 黄文书[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052 [2]巴音郭楞职业技术学院,库尔勒841000

出　　处：《食品工业》2011年第8期68-70,共3页The Food Industry

基　　金：新疆农业大学紧缺人才专业大学生创新项目

摘　　要：微波真空干燥番茄脯,研究了微波功率、真空度、番茄单果大小对干燥特性的影响。试验结果表明番茄脯微波真空干燥过程可分为加速干燥、恒速干燥及降速干燥3个阶段。微波功率对干燥速率有较大影响,微波质量功率越大,干燥速率越大,干燥时间越短。真空度和番茄大小对干燥速率影响较小。Effects of microwave power,vacuum degree and single fruit weight of tomato on the dring rates of preserved tomato were researched.The result showed that drying process was divided into as follows accelerated phase,constant-speed phase ans decelerated phase.The microwave power had more effect on dehydrating rate.The dehydrating rate increased with the increase of microwave power,and the dehydrating time decreased with the increase of microwave power.The vacuum degree and single fruit weight of tomato had less effect on dehydrating rate.

关 键 词：微波真空干燥 番茄脯 干燥特性 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]