Optimization of Intermittent Variable Power Microwave Heating Process for Blueberry Pulp  

作　　者：Xue Liang-liang Gao Rui-li Song Ruo-nan Zheng Xian-zhe 

机构地区：[1]College of Engineering,Northeast Agricultural University,Harbin 150030,China

出　　处：《Journal of Northeast Agricultural University(English Edition)》2023年第4期63-74,共12页东北农业大学学报（英文版）

基　　金：Supported by the National Natural Science Foundation of China(32072352)。

摘　　要：To improve heating uniformity and anthocyanin content of the blueberry pulp under microwave heating,the intermittent variable power microwave heating technology was introduced in the study.The effects of technology parameters in terms of high microwave intensity heating time,intermittent time,low microwave intensity and low microwave intensity heating time on the blueberry pulp quality parameters(heating uniformity,average moisture content,the highest temperature and anthocyanin content)were investigated by using the response surface method.The results showed that the longer heating time under different microwave intensities resulted in the poorer heating uniformity.The intermittent stage promoted heat and mass transfer within the pulp and reduced the temperature difference and moisture gradient within the pulp,which enhanced desired uniformity of temperature and moisture distribution before entering the low microwave intensity heating stage.Therefore,the longer the intermittent time,the greater the heating uniformity.The optimal parameters were developed as high microwave intensity of 4 W·g^(-1),high microwave intensity heating time of 9.86 min,intermittent time of 10 min,low microwave intensity of 2.2 W·g^(-1)and low microwave intensity heating time of 6 min.This research might provide guidance for microwave heating berry fruits.

关 键 词：blueberry pulp intermittent variable power microwave heating UNIFORMITY ANTHOCYANIN 

分 类 号：TQ28[化学工程—有机化工]