微波干燥在芋头脆片加工中的应用研究  

The Application and Research of Microwave Drying in the Taro Chips Processing

作　　者：陈文华[1] 张锋伦[1] 吴素玲[1] 孙晓明[1] 

机构地区：[1]南京野生植物综合利用研究院,南京210042

出　　处：《食品工业》2014年第9期45-46,共2页The Food Industry

基　　金：国家高技术研究发展计划(863计划)(2011AA100802)

摘　　要：以芋头为原料,采用微波干燥与真空油浴相结合的方法,研究不同工艺参数对产品的含水量、含油率和感官品质影响,建立新型的芋头脆片加工工艺。结果表明,采用真空油浴（起始油温110℃,终止油温98℃,真空度0.098 MPa）对芋头处理5 min,控制产品水分含量在30%~35%之间,然后微波干燥（微波功率1 200 W）处理60 min,可获得含油率低、产品外观平整,松脆度佳的芋头脆片。采用此新工艺加工的产品含油率低,且较传统工艺节能23%,是一种可行的新型果蔬脆片加工工艺。With taro as the raw material, use vacuum frying and microwave dehydration method of combining to research the effects of different process parameters on the moisture content, oil content and sensory quality of the products, and establish a new taro chips processing technology. The results showed that tam vacuum flying （the initial oil temperature 110 %, termination oil temperature 98 %, vacuum 0.098 MPa） 5 min, control product moisture content of 30%-35%, and then microwave drying （microwave power 1 200 W） process 60 min to obtain low oil content and sensory good products. Compare with the traditional process, the new process has more than 23% energy savings, which is a viable new processing technology.

关 键 词：微波 真空油浴 芋头脆片 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]