香蕉片热风-微波真空联合干燥研究  

Research on banana drying by hot air and vacuum microwave combination

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,陕西西安710021 [2]陕西科技大学设计与艺术学院,陕西西安710021

出　　处：《食品与发酵工业》2016年第11期138-141,共4页Food and Fermentation Industries

基　　金：陕西省科技厅工业攻关项目(2014k07-19)

摘　　要：以香蕉片为原材料,对比热风和微波真空干燥的特点,提出两者联合干燥工艺。并通过正交试验优化出最佳联合工艺参数为:热风温度60℃、热风时间25 min、微波强度4 W/g、真空度85 k Pa、微波干燥时间15min。这种联合干燥工艺明显地减小了传统热风干燥所用的时间,以及微波真空干燥装置的负荷,从而提高整个工艺的干燥速率和最终的香蕉片质量。The characteristics of hot air and microwave vacuum drying were compared using banana slice. The combined process parameters were optimized by orthogonal experiment. Slices was dried by hot air drying at 60℃ for 25min, microwave power intensity 5 W, under-85 kPa. The combined drying process significantly reduces the time compared with the traditional hot air drying, and reduced the load of sole microwave vacuum drying. Thereby it im- proves the drying rate and quality of the final banana slice.

关 键 词：热风干燥 微波真空干燥 联合干燥 香蕉片 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]