Analysis of Process of Microwave Puffing Blueberry Snacks  

作　　者：Zheng Xian-zhe Chen Kai-di Su Xiao-lin Liu Han Xu Hao Wang Xiao-rui Han Ling-yu 

机构地区：[1]College of Engineering, Northeast Agricultural University [2]Department of Food Engineering, Heilongjiang Vocational College for Nationalities

出　　处：《Journal of Northeast Agricultural University(English Edition)》2018年第1期62-69,共8页东北农业大学学报（英文版）

基　　金：Supported by National Natural Science Foundation of China(31571848)

摘　　要：In order to reveal the mechanism of microwave puffing berry snack, a center combination experiment method was employed to explore the puffing process of blueberry snacks. Blueberry as the raw material, the microwave power, initial moisture content, puffing time and mass were employed as experimental factors. The pressure, temperature, amount of water vapor and puffing properties in terms of the volume, hardness and brittleness were employed as target parameters. The higher microwave intensity and initial moisture content resulted in the more amount of water vapor in the snacks and more holes in the appropriate puffing time. The shape and structure of the snacks tended to be stable with the removal of moisture.In order to reveal the mechanism of microwave puffing berry snack, a center combination experiment method was employed to explore the puffing process of blueberry snacks. Blueberry as the raw material, the microwave power, initial moisture content, puffing time and mass were employed as experimental factors. The pressure, temperature, amount of water vapor and puffing properties in terms of the volume, hardness and brittleness were employed as target parameters. The higher microwave intensity and initial moisture content resulted in the more amount of water vapor in the snacks and more holes in the appropriate puffing time. The shape and structure of the snacks tended to be stable with the removal of moisture.

关 键 词：BLUEBERRY MICROWAVE PUFFING SNACK PRESSURE 

分 类 号：TS255.42[轻工技术与工程—农产品加工及贮藏工程]