微波真空干燥工艺参数对猕猴桃切片品质的影响  

Influence of Microwave Vacuum Drying Parameters on Quality of Kiwifruit Slices

作　　者：吴建业[1] 方露娜[1] 刘云宏[1] 朱文学[1] 

机构地区：[1]河南科技大学,洛阳471000

出　　处：《干燥技术与设备》2013年第6期25-30,共6页

摘　　要：微波真空干燥技术是在真空条件下利用微波能对物料进行干燥加工的一项新技术,本实验以猕猴桃切片为研究对象,以干制品复水率、维生素C含量以及干燥时间为指标,在单因素试验的基础上,通过3因素3水平的二次回归正交试验,研究了微波功率、物料厚度、干燥室压力对猕猴桃切片干燥特性的影响。结果表明:在微波功率为800W、切片厚度为4mm、干燥室压力为0.04MPa的条件下,微波真空干燥猕猴桃切片的干制品质量最好,确定了猕猴桃切片微波真空干燥较优工艺参数条件。Microwave vacuum drying is a new technology, in which the dried material was heated and dried by using microwave energy under a vacuum condition. In the experiment, we studied the rehydration ratio and vitamin C content of dried kiwi slices. Based on single factor, we analyzed the effects of microwave power, material thickness, drying chamber pressure on drying characteristics of kiwi slices using 3 factors and 3 levels by quadratic regression orthogonal experiments. Results showed that in the microwave power of 800W, slice thickness of 4mm, drying chamber pressure of 0.04 MPa conditions, kiwi slices had the best dried qualities, so the microwave vacuum drying parameters on quality of kiwifruit slices are resulted.

关 键 词：微波真空干燥 品质控制 影响 猕猴桃切片 

分 类 号：TS205[轻工技术与工程—食品科学]