低糖板栗果脯微波-热风结合干燥技术的研究  

Research of the combined microwave-hot air drying of low-sugar candied chestnut

作　　者：邱志敏[1] 芮汉明[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2012年第6期304-308,共5页Science and Technology of Food Industry

基　　金：广东省科技计划农业攻关项目(2010B020312004)

摘　　要：采用微波和热风干燥,研究了低糖板栗果脯在干燥过程中的品质变化,并利用数学建模的方法对低糖板栗果脯的微波和热风干燥过程进行模拟。实验结果表明,最佳干燥工艺为:初始微波干燥功率密度为2W/g,水分含量干燥至20%时(干燥时间18min),再换用60℃热风干燥至水分含量15%,整个干燥过程总需138min。低糖板栗果脯前期微波干燥可用Page方程描述,后期热风干燥可用Henderson and Pabis模型描述。相比传统热风干燥,微波-热风结合干燥低糖板栗果脯不仅缩短了干燥时间,而且能提高果脯的品质。Microwave and hot air drying of low-sugar candied chestnut were adopted to study the quality change in the drying process, and mathematical modeling was used to simulate the whole drying process.The results showed that the optimal drying process was to reduce the moisture content of samples to 20% using microwave drying at 2W/g of microwave power density in 18 minutes,and then hot air drying was used to dry the chestnut to 15% of moisture content at 60~C in ]20min.The front microwave drying process could be described with page equation, and the later hot air drying process could be described with Henderson and Pabis model.The combined microwave-hot air drying of low-sugar candied chestnut not only saved the drying time, but also improved the quality compared with the traditional hot air drying.

关 键 词：板栗 微波-热风干燥 模型 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]