萝卜缨微波真空干燥工艺优化及其特性  

Microwave vacuum characteristics and drying technology optimization of radish leaves

作　　者：黄婷[1] 乔庆杰[1] 张海晖[1] 过云松 顾艳晖 张楠[1] 段玉清[1] 

机构地区：[1]江苏大学食品与生物工程学院,镇江212013

出　　处：《食品科技》2015年第2期72-77,共6页Food Science and Technology

基　　金：国家自然科学基金项目(31371734;31201456)

摘　　要：为扩大萝卜缨资源的开发利用,利用微波真空干燥技术对萝卜缨进行干制。在单因素实验基础上,采用响应面分析方法优化萝卜缨微波真空干燥工艺参数,并与热风干燥、微波干燥和真空干燥方法进行比较,研究微波真空干燥对其品质特性的影响。结果显示,微波真空干燥时,真空度对萝卜缨的干燥速率有显著影响,而物料层厚度影响较小,最优的干燥参数为:微波功率438.92 W,真空度0.09 MPa,装载量151.57 g,物料层厚度25.49 mm。通过对比4种干燥方法下产品的复水比、叶绿素和Vc含量,可知微波真空干燥效果最好。微波真空干燥是适合萝卜缨的有效干制技术。To expand the utilization of radish leaves, they were dried using microwave under vacuum. On the basis of single factor experiments, response surface analysis method is used to determine the optimal process parameters of microwave vacuum drying, which is also compared with hot air drying, microwave drying and vacuum drying. The results showed that during microwave vacuum drying, vacuum degree has a significant effect on the drying rate of radish leaves, material thickness is a little affected, and the optimal drying parameters are： microwave power 438.92 W, vacuum degree 0.09 MPa, loadage 151.57 g, material thickness 25.49 mm. By comparing the rehydration ratio, content of chlorophyll and Vcof products under four kinds drying method, the effect of microwave vacuum drying is best. Therefore, microwave vacuum drying is a valid drying technology of radish leaves.

关 键 词：萝卜缨 微波真空干燥 响应面分析 复水比 叶绿素含量 

分 类 号：TQ586.4[化学工程—精细化工]