微波泡沫干燥对树莓果粉介电特性的影响  

Effect of microwave-assisted foam drying conditions on the dielectric properties of raspberry fruit powder

作　　者：林甄[1] 隋良志[1] 郑先哲[2] 李北芳[1] 邹凌彦[1] 刘成海[2] 

机构地区：[1]黑龙江建筑职业技术学院,黑龙江哈尔滨150025 [2]东北农业大学工程学院,黑龙江哈尔滨150030

出　　处：《食品与机械》2014年第5期10-14,309,共6页Food and Machinery

基　　金：黑龙江省教育厅科学技术研究(指导)项目计划(编号:12525035)

摘　　要：为探讨微波辅助泡沫干燥条件对树莓果粉介电特性影响的规律,以树莓为原料,采用Box-Behnken设计试验,研究微波功率、风速、物料质量和干燥时间对介电常数和介电损耗因子的影响。用Design Expert软件处理试验数据,研究结果表明,各工艺参数对介电常数和介电损耗因子变化影响显著,所建立的数学模型可以描述树莓果粉介电特性变化规律。研究结果可为控制微波辅助泡沫干燥树莓果粉品质提供理论依据。Effects of microwave-assisted foam drying conditions on the dielectric properties of raspberry fruit powder were studied. Taking the raspberry as raw material, and Box-Behnken for experiment de- sign, the influences were investigated, such as microwave power, wind speed, material mass and drying time on dielectric constant and dielectric loss factor. The test data were processed by Design Ex pert. The Experimental results showed that the process parameters had significant impact on the dielectric constant and dielectric loss factor. The established mathematical model could describe the chan ging rules of the dielectric properties of raspherry fruit powder. The research results could provide reference basis for controlling the qual- ity of microwave-assisted foamdrying of raspberry fruit powder.

关 键 词：树莓 微波辅助泡沫干燥 介电特性 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]