摘要
通过单因素实验和正交实验确定莴苣微波喷动干燥的最佳工艺参数,并将产品和热风、喷动、真空冷冻、真空微波干燥的产品进行比较,旨在发现微波喷动干燥的优势所在。产品的质量主要通过复水率、叶绿素质量分数、色泽、能耗、感官评定等方面来衡量。实验结果表明,莴苣最佳微波喷动干燥参数为干燥前期(10min),微波功率为300W,热风温度为68～78℃,喷动风速为8m/s;干燥后期(45min)微波功率为200W,热风温度为68～78℃,喷动风速为6m/s。检测结果表明,微波喷动干燥产品的复水性、叶绿素质量分数、色差值和感官评定均优于热风干燥、喷动干燥和真空微波干燥产品,复水性和叶绿素质量分数略低于真空冷冻干燥产品,微波喷动干燥在节约能耗方面有显著效果。
Single-factor experiments and an orthogonal experiment were designed to obtain the optimum technological parameters.An effort was made to obtain the advantages of MWSB drying compared to samples hot-air dried,SB dried,vacuum-freeze dried and vacuum-microwave dried.The quality of production was determined by measuring rehydration rate,chlorophyll content,colour difference,energy consumption and sensory evaluation.The results showed the optimum processing parameters were microwave power 300 W,hot air temperature 68~78 ℃,hot air speed 8m/s in the earlier stage(10 min) and microwave power 200 W,hot air temperature 68~78 ℃,hot air speed 6 m/s in the later stage(45 min).The production of MWSB drying has higher rehydration rate,chlorophyll content,colour difference and sensory evaluation.than that hot-air dried,SB dried and vacuum-microwave dried,but a little lower rehydration rate and chlorophyll content than that vacuum-freeze dried.There is a significant reduction in energy consumption by using MWSB drying.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2012年第4期402-410,共9页
Journal of Food Science and Biotechnology
基金
国家863计划重点项目(2011AA100802)
