热风联合微波干燥膨化苹果脆片工艺研究  

Drying of Apple Slices by Hot Air and Microwave Combination

作　　者：马超[1] 李新胜[1] 安东[1] 周萍[1] 葛邦国[1] 吴茂玉[1] 

机构地区：[1]中华全国供销合作总社济南果品研究院,济南250014

出　　处：《食品工业》2015年第3期31-34,共4页The Food Industry

基　　金：2012年度国家科技支撑计划项目(2012BAD31B01)

摘　　要：以富士苹果为原料,通过热风干燥和微波干燥相结合进行膨化苹果脆片加工工艺研究。结果表明,苹果经预处理后,切片厚度7 mm,热风温度60℃,转换点含水率40%,微波功率540 W时,所得苹果脆片含水率21.6%,膨化率达70.3%。The drying processing technology of combining thermal airflow with microwave for fusi apple was studied.The results showed that the optimum parameters of hot air-microwave combined drying were as follows：sample thickness of 7 mm,hot air temperature of 60 ℃,transformation point moisture of 40%,microwave power of 540 W.The apple slices＇ moisture content of 21.6%,expansion rate of 70.3%.

关 键 词：富士苹果 热风干燥 微波干燥 苹果脆片 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]