南瓜渣的微波真空干燥  

Microwave Vacuum Drying of Pumpkin Pomace

作　　者：姜元欣[1] 许时婴[1] 王璋[1] 

机构地区：[1]江南大学食品学院

出　　处：《食品与发酵工业》2004年第5期58-62,共5页Food and Fermentation Industries

基　　金：国家"十五"重大科技专项项目资助课题(No.2001BA501A23)

摘　　要：加工南瓜汁时得到大量的副产品南瓜渣,南瓜渣富含具有生物活性功能的β-胡萝卜素和膳食纤维,是一种值得开发和利用的保健食品资源。文中采用微波真空干燥,力求最大程度保存β-胡萝卜素。在不同微波功率和压强条件下测定水分含量和β-胡萝卜素含量,得到干燥曲线以及β-胡萝卜素失活曲线。研究结果表明,提高微波功率可以大大提高干燥速度。通过增加压强可以提高干燥速度,但会加快β-胡萝卜素的失活。在668.37W和4 000Pa条件下干燥时,β-胡萝卜素的保留率最高,达到92.31％。通过对3个干燥模型的比较,得出Page模型能较好地描述南瓜渣的微波真空干燥特性。Pumpkin pomace, the by-product of the pumpkin juice, is rich in β-carotene and diet fiber. The object of this study was to optimize microwave vacuum drying of pumpkin pomace to im- prove β-carotene content. The effect of microwave power and vacuum pressure on the drying rate and β- carotene deterioration was evaluated. Results showed that the drying rate increased with the increasing of the microwave power. Increasing vacuum pressure led to high drying rate with a significant drop of β-carotene content. A maximum of 92. 31% of β-carotene was remained at 668. 37W and 4000Pa. Comparing the three drying models, it was found that the page model was much better than the other two models. Page equation was used to describe the microwave vacuum drying of pumpkin pomace.

关 键 词：南瓜渣 微波真空干燥 Β-胡萝卜素 微波功率 压强 干燥模型 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]