微波辅助泡沫干燥蓝靛果果粉工艺的研究  

Technology of powdered honeysuckle berry subjected to microwave assisted foam drying conditions

作　　者：孙宇[1] 郑先哲[1] 李强[1] 许相雯[1] 张芹芹[1] 

机构地区：[1]东北农业大学工程学院,哈尔滨150030

出　　处：《东北农业大学学报》2012年第5期17-23,共7页Journal of Northeast Agricultural University

基　　金：国家自然科学基金(31071579);黑龙江省自然科学基金重点项目(ZD201013)

摘　　要：选取微波功率、载样量、厚度三个主要影响因素进行单因素试验设计,对影响微波泡沫干燥特性和蓝靛果果粉品质的因素进行分析,把干燥后蓝靛果粉的含水率、花青素和维生素C的含量作为目标因素,对微波泡沫干燥蓝靛果果粉的工艺参数进行正交试验优化。结果表明,载样量是蓝靛果粉品质主要的影响因素,其次是功率和厚度。微波辅助泡沫法干燥蓝靛果的最佳工艺参数为:微波功率7 kW、载样量200 g、料层厚度8 mm。The microwave power, loading mass and thickness were selected as the influencing factors, and the content of anthocyanin, vitamin C and moisture content of honeysuckle powder were selected as the target factors. The orthogonal experimental results showed that load mass had the most important effects on the quality of honeysuckles powder, followed by the microwave power, and the least was thickness of material. The optimum microwave assisted foam mat drying parameters were obtained as the microwave power of 7 kW, loading mass of 200 g and the thickness of 8 mm.

关 键 词：微波 泡沫干燥 蓝靛果 品质 

分 类 号：S767.5[农业科学—森林保护学] X172[农业科学—林学]