微波-热风联合干燥在芒果果脯加工中的应用  

Application of Microwave-Hot Air Combined with Drying in Processing Preserved Mango

作　　者：张强[1,2] 邓酥萍 张娜英 李露 周裔彬 ZHANG Qiang;DENG Su-ping;ZHANG Na-ying;LI Lu;ZHOU Yi-bin(College of Tea and Food Science,Anhui Agricultural University,Hefei 230036,Anhui,China;Anhui Engineering Laboratory for Agroproducts Processing,Hefei 230036,Anhui,China)

机构地区：[1]安徽农业大学茶与食品科技学院,安徽合肥230036 [2]安徽省农产品加工工程实验室,安徽合肥230036

出　　处：《食品研究与开发》2020年第14期104-109,共6页Food Research and Development

基　　金：安徽省科技攻关项目(1704a07020098)。

摘　　要：以水仙芒为原料,探索芒果果脯加工的新干燥方法,并进一步研究微波-热风联合干燥芒果果脯的工艺条件。分别研究微波功率、转换点含水率以及热风温度3个因素对芒果果脯感官评价的影响,然后采用三因素三水平Box-Behnken设计对芒果果脯的干燥工艺进行优化改良。结果表明,微波与热风联合干燥芒果果脯的最优干燥工艺条件参数为:微波功率395 W、转换点含水率64%、热风温度55℃。A new drying method of preserved mango was studied with narcissus mango as raw material,and the technology of microwave-hot air combined drying of preserved mango was further studied.Microwave power,moisture content at conversion point and hot air temperature on sensory evaluation of preserved mango were studied respectively.Then,the drying process of preserved mango was optimized by using three factors and three levels Box-Behnken design.The results showed that the optimum drying process parameters of microwave combined with hot air were:microwave power 395 W,conversion point moisture content 64%,hot air temperature 55℃.

关 键 词：芒果 果脯 响应面法 微波-热风联合干燥 工艺优化 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]