摘要
采用一种新的微波脉动压差组合干燥,以芜菁为原料,通过试验研究其在微波脉动压差组合干燥条件下,真空度、微波火力、微波功率密度等因素对芜菁干燥后色泽和复水的影响;通过响应面法分析各因素与芜菁复水比之间的关系,建立芜菁微波脉动压差组合干燥的回归数学模型;对芜菁微波脉动压差组合干燥工艺进行综合优化。结果表明:芜菁干燥后,色差值随着真空度增大而不断增大,随着微波火力、微波功率密度升高呈先上升后下降趋势,而复水比则随真空度、微波火力、微波功率密度升高皆呈先上升后下降趋势;芜菁微波脉动压差组合干燥最优工艺条件:真空度423.13 Pa,微波火力69.83%,微波功率密度3.48 W/g,色差值7.324 93,复水比7.928 91。
A new microwave pulsating pressure difference combination drying was adopted. Using turnip as raw material,under the microwave pulsating pressure difference combination drying condition, the effect of the factors such as vacuum degree, microwave firepower, microwave power density and other factors after drying turnip on color and rehydration was studied;The relationship between each factor and the rehydration ratio of turnip was analyzed by response surface method,and a regression mathematical model of turnip microwave pulsating pressure difference combined drying was established;Comprehensive optimization of the combined drying process of turnip microwave pulse pressure difference was conducted.The results showed that after turnips were dried, the color difference value continued to increase with the increase of the vacuum degree;With the increase of microwave firepower and microwave power density, it firstly increased and then decreased, while the rehydration ratio increased with the vacuum degree and microwave power density. The increase in firepower and microwave power density both increased firstly and then decreased;The optimal process condition of turnip microwave pulsating pressure difference combined drying was vacuum degree 423.13 Pa, microwave firepower 69.83%,microwave power density 3.48 W/g, chromatic 7.324 93 and rehydration ratio 7.928 91.
作者
鲁畅
白羽嘉
黄婷婷
付文欠
冯作山
LU Chang;BAI Yujia;HUANG Tingting;FU Wenqian;FENG Zuoshan(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052)
出处
《食品工业》
CAS
2022年第2期125-130,共6页
The Food Industry
基金
国家重点研发计划重点专项项目(2018YFD0400103-1)。
关键词
芜菁
微波
组合干燥
工艺优化
turnip
microwave
combined drying
process optimization
