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Position: Home > Articles > Optimization of Combined Vacuum Microwave-Explosion Puffing Drying of Nelumbo nucifera Gaertn Chips Journal of Nuclear Agricultural Sciences 2015,29 (4) 751-760

莲藕片真空微波联合气流膨化干燥工艺

作  者:
刘春泉;张钟元;李丽娟;江宁;李大婧;金邦荃
单  位:
江苏省农业科学院农产品加工研究所;南京师范大学金陵女子学院
关键词:
莲藕;真空微波;气流膨化;工艺优化
摘  要:
为优化莲藕片真空微波-气流膨化联合干燥工艺,本试验在单因素试验的基础上,采用三因子二次正交旋转组合设计,探讨了单位质量微波功率、转换点含水率和膨化温度对产品的亮度、硬度、脆度和水分含量的影响,并对变量进行了响应曲面分析。结果表明:单位质量微波功率、转换点含水率和膨化温度对莲藕脆片的品质指标有显著影响。真空微波联合气流膨化干燥莲藕片工艺的最优参数组合为:单位质量微波功率12.48W·g-1,转换点含水率48.73%,膨化温度86.56℃。优化莲藕片的生产工艺可为莲藕片工业化生产提供参考。
译  名:
Optimization of Combined Vacuum Microwave-Explosion Puffing Drying of Nelumbo nucifera Gaertn Chips
作  者:
LIU Chunquan;ZHANG Zhongyuan;LI Lijuan;JIANG Ning;LI Dajing;JIN Bangquan;Institute of Farm Product Processing,Jiangsu Academy of Agricultural Sciences;Engineering Research Center for Agricultural Products Processing,National Agricultural Science and Technology Innovation Center in East China;Jinling College,Nanjing Normal University;
关键词:
Nelumbo nucifera Gaertn,vacuum microwave drying,explosion puffing drying,technology optimization
摘  要:
A study on the quality parameters of Nelumbo nucifera Gaertn dehydrated by combined vacuum microwaveexplosion puffing drying has been carried out. The influence of different process variables on the quality of dried product was investigated and the variables were analyzed with response surface methodology. The results showed that microwave power per unit mass,water content at conversion point and puffing temperature have significant effects on the quality parameters of dried product. The optimal processing parameters were microwave power per unit mass of 12. 48W·g- 1,water content at conversion point of 48. 73% and puffing temperature of 86. 56℃,respectively. The optimization of drying of Nelumbo nucifera Gaertn chips can give a reference to the industry production.

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