香蕉片微波真空干燥的工艺参数优化  

Optimization of Microwave-Vacuum Drying Conditions of Banana Slices

作　　者：黄美香[1,2] 林毅雄[1,2] 林河通[1,2] 李辉[1,3] 林艺芬[1,2] 林钟铨[1,2] 

机构地区：[1]福建农林大学食品科学学院,福州350002 [2]福建农林大学农产品产后技术研究所,福州350002 [3]漳州师范学院生物科学与技术系,漳州363000

出　　处：《真空科学与技术学报》2014年第3期204-209,共6页Chinese Journal of Vacuum Science and Technology

基　　金：国家科技支撑计划专项(2007BAD07B06);福建省高等学校新世纪优秀人才支持计划资助项目(闽教科〔2007〕20号);福建农林大学科技创新团队支持计划项目(cxtd12009)

摘　　要：利用微波真空干燥技术开发香蕉干制新产品,获取香蕉片微波真空干燥的最佳工艺。采用三因素三水平的L9(34)正交试验设计,研究真空度、微波强度和切片厚度对香蕉片产品色差、脆度、膨化率和感官品质的影响,并采用综合优化法优化香蕉片微波真空干燥的工艺参数。利用不同的微波真空干燥工艺参数所获得的香蕉片干制品品质有明显差异,经优化确定了微波真空干燥香蕉片的工艺优化点为:真空度-80 kPa,微波强度14 W/g,切片厚度12 mm;此工艺条件下获得的香蕉片干制品品质均优于微波干燥和真空油炸。利用微波真空干燥技术制备新型香蕉片干制品是可行的,优化的工艺条件可以显著提高香蕉片干制品品质,为香蕉片微波真空干燥技术的工业化应用提供理论依据。The optimization of microwavevacuum drying conditions of banana slice. The impacts of the drying conditions,including the microwaveintensity, pressure, and banana slice thickness, etc., on the quality of the dried banana slice, such as its color, taste, fragility, and expannnnsion rate, were evaluated via orthogonal tests. The optimized mi- crowave drying conditions incude a pressure of 80 kPa, a microwave intensity of 14 W/g, and a slice thickness of 12 mm. The experimental results show that when it comes to the quality of the dried banana slice, the microwave vacuumdrying outperforms both microwave drying and vacuum frying technologies. The feasibility of scale-up of microwave vacuum drying technology of banana slice was also tentative discusses in a thought provoking way.

关 键 词：香蕉片 微波真空干燥 色差 脆度 膨化率 感官品质 优化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]