浆果果浆微波泡沫干燥特性  

Microwave Assisted Foam-mat Drying Characteristics of Berry

作　　者：李秀伟[1] 刘秉欣 陶岩[1] 张宝辉[1] 郑先哲[1] 

机构地区：[1]东北农业大学工程学院,哈尔滨150030

出　　处：《农机化研究》2015年第6期132-135,共4页Journal of Agricultural Mechanization Research

基　　金：国家自然科学基金项目(31271911)

摘　　要：为了揭示浆果微波泡沫干燥特性,以树莓浆果为研究对象,探讨了微波泡沫干燥条件对果浆温度、含水率、花青素含量的影响。结果表明:微波干燥过程中,物料温度在干燥前期为快速上升阶段,干燥后期为缓慢上升阶段;含水率在干燥前期为缓慢下降阶段,干燥后期为快速下降阶段;温度、含水率比值的对数与花青素含量呈线性相关。研究结果可为控制干燥过程中活性成分降解提供理论依据。In order to reveal the microwave drying characteristics of berries bubble, this paper investigates the effect of microwave drying conditions on the raspberry berry pulp temperature, moisture content, anthocyanin content. The results showed that： in the microwave drying process, the material temperature was rising rapidly in the early stage of drying, and rising slowly in the later stage. Moisture content declined slowly in the early stage of drying, and declined rapidly in the later stage of drying ; The logarithm of the ratio of temperature to moisture content linearly correlated with anthoeyanin content. The results can provide a theoretical basis for the control of active ingredient＇ s degradation in the drying process.

关 键 词：浆果 微波泡沫干燥 温度 含水率 花青素 降解 

分 类 号：S375[农业科学—农产品加工]