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当前位置: 首页 > 文章 > 微波对苹果脆片干燥特性的影响 华南农业大学学报 2004,25 (3) 109-111
Position: Home > Articles > Effect of microwave on the dehydration feature of apple crispy chips Journal of South China Agricultural University 2004,25 (3) 109-111

微波对苹果脆片干燥特性的影响

作  者：
郑素霞;李远志;罗树灿;黄苇
单  位：
华南农业大学食品学院
关键词：
微波;真空微波;干燥特性;苹果脆片
摘  要：
研究了微波以及真空微波干燥条件下苹果脆片的干燥特性.干燥过程分为恒速和降速过程.微波功率越强则失水速率越大,其恒速期相对较短,整个干燥过程失水基本在降速期进行.真空微波处理可以得到膨化、孔洞细小致密的苹果脆片.在苹果片初始水的质量分数为7.67％时有最大的膨化效果.
译  名：
Effect of microwave on the dehydration feature of apple crispy chips
作  者：
ZHENG Su-xia, LI Yuan-zhi, LUO Shu-can, HUANG Wei (College of Food, South China Agric. Univ., Guangzhou 510642, China; Department of Food Science, Zhongkai Agrotechnical College, Guangzhou 510225, China)
关键词：
microwave; vacuum microwave; dehydration feature; apple crispy chip
摘  要：
The dehydration features of apple crispy chips under microwave and vacuum in combination with microwave were studied. The drying progress could be divided into constant speed phase and decreasing speed phase. The stronger the microwave power the more rapid the loss of water from the apple chips would be, and shorter the constant speed phase would become. During the whole drying progress, the loss of water mostly occurred in the decreasing speed phase. By vacuum microwave treatment, well expanded apple crispy chips with densely distributed micro-pores could be achieved. Regulating the apple chips to have a water content of 7.67% before processing by microwave drying could result in the optimal expanding effect.

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