摘要
以新疆传统汤饭中的面片为原料,研究微波功率、火力及装载量对其干燥特性的影响,以面片在微波干燥过程中的干基含水率、干燥失水速率及水分比的变化趋势,得出面片在微波干燥过程中的失水规律。结果表明:微波功率越大,火力越大,装载量越小,干基含水率下降越快,干燥速率及水分比变化越大,并通过绘制LnMR-t及Ln(−LnMR)−Lnt的关系曲线,表明Page方程能较好反映面片微波干燥规律,得出不同微波功率(G)下Page方程:ln(−lnMR)_(1)=8.3519×10^(−3)G+8.1588×10^(−6)G^(2)−1.5967+(0.45334+2.9425×10^(−3)G−2.285×10^(−6)G^(2))lnt;不同微波火力(H)下Page方程为ln(−lnMR)_(2)=2.1635×10^(−2)H−6.44063×10^(−5)H^(2)−4.39914+(1.4709−4.7125×10^(−3)H+2.0625×10^(−5)H^(2))lnt;不同载物量(S)下Page方程为:ln(−lnMR)_(3)=4.8846×10^(−2)S−4.7936×10^(−4)S^(2)−1.57847+(0.12282+2.71275×10^(−2)S−1.319375×10^(−4)S^(2))lnt,并结合面片感官品质及工厂生产确定功率、火力、面片载物量分别取550 W、60%、100 g为较好的微波干燥组合,通过验证该模型具有较强的可行性,为面片微波干燥加工工艺提供技术支持。
In this paper,the influence of microwave power,thermal power and loading capacity on the drying characteristics of Xinjiang traditional surface patch in soup were studied.Based on the variation trend of dry base moisture content,drying water loss rate and water ratio of the surface patch in microwave drying process,the water loss rule of the surface patch in microwave drying process was obtained.The results showed that:With the increasing of microwave power,the greater of the firepower,the smaller of the loading capacity,the faster decreased of the moisture content of dry basis,and the greater of the change of drying rate and moisture ratio.And the curves of lnMR-t and ln(−lnMR)−lnt showed that the Page equation could better reflect the microwave drying law of the surface.The Page equation under different microwave power(G)was as follows:ln(−lnMR)_(1)=8.3519×10^(−3)G+8.1588×10^(−6)G^(2)−1.5967+(0.45334+2.9425×10^(−3)G−2.285×10^(−6)G^(2))lnt.Under different microwave firepower(H),the Page equation was ln(−lnMR)_(2)=2.1635×10^(−2)H−6.44063×10^(−5)H^(2)−4.39914+(1.4709−4.7125×10^(−3)H+2.0625×10^(−5)H^(2))lnt.Under different loads(S),the Page equation was ln(−lnMR)_(3)=4.8846×10^(−2)S−4.7936×10^(−4)S^(2)−1.57847+(0.12282+2.71275×10^(−2)S−1.319375×10^(−4)S^(2))lnt.Combined with the surface quality and factory production,the better microwave drying combination of power,firepower and surface loading capacity was 550 W,60% and 100 g,which was verified to have strong feasibility and would provide the technical support for the surface microwave drying process.
作者
付文欠
古丽乃再尔·斯热依力
刘育铭
冯作山
白羽嘉
黄婷婷
FU Wenqian;GURI Nailsieli;LIU Yuming;FENG Zuoshan;BAI Yujia;HUANG Tingting(Xinjiang Key Laboratory of Post-harvest Science and Technology of Fruit,College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830000,China)
出处
《食品工业科技》
CAS
北大核心
2021年第16期44-52,共9页
Science and Technology of Food Industry
基金
民族特色工业化谷物制品加工关键技术与装备开发(2018YFD0400103)。
关键词
面片
微波干燥
干燥特性
感官评价
动力学模型
surface patch
microwave drying
drying characteristics
sensoryevaluation
dynamic model
