柠檬片热风微波真空联合干燥工艺参数的优化  

Optimization of process parameters for lemon slice dried by hot air and vacuum microwave

作　　者：巩桂芬[1] 李阳[2] 

机构地区：[1]陕西科技大学轻工与能源学院,西安710021 [2]陕西科技大学设计与艺术学院,西安710021

出　　处：《食品科技》2016年第9期120-123,共4页Food Science and Technology

基　　金：陕西省科技厅工业攻关项目(2014k07-19)

摘　　要：以柠檬片为原材料分别进行热风、微波真空干燥。并设计3因素3水平的L9(33)正交试验,研究二者联合干燥,微波强度、热风温度和热风时间对柠檬片干燥速率、感官品质和Vc含量的影响,最终优化确定了微波真空干燥柠檬片最佳联合工艺参数为:热风温度65℃、热风时间35 min、微波强度4 W/g、真空度85 k Pa、微波干燥时间10 min,并通过验证性试验表明所得工艺参数有效。The hot air and microwave vacuum drying were carried out with lemon slices as raw materials, and the combined process parameters were optimized by orthogonal experiment. Slices was subjected to 65 ℃ hot air drying for 35 min, then microwave dried 10 min at power intensity 4 W/g, under 85 k Pa. The experimental results show that the obtained parameters are effective.

关 键 词：热风干燥 微波真空干燥 联合干燥 柠檬片 

分 类 号：TS205.1[轻工技术与工程—食品科学]