土豆片脉冲喷动微波负压干燥特性及品质

Characteristics and Technology of Potato Slices by Pulse-Spouted Microwave Vacuum Drying

DOI：10.3969/j.issn.1673-1689.2013.11.009

中文关键词: 微波负压干燥 脉冲喷动 土豆片

英文关键词: microwave-vacuum drying pulse-spouted potato slices

基金项目:国家863计划项目(2011AA100802)

摘要点击次数: 179

全文下载次数: 518

中文摘要:

在干燥腔内真空压力范围为11.8~15.0 kPa的条件下,研究微波功率、脉冲喷动频率、预处理及不同组合方式对脉冲喷动微波负压干燥(PSMVD)土豆片的干燥特性及色泽、质构、均匀性等品质的影响。结果表明:Midilli传质薄片模型优于其它三个模型;未漂烫处理及提高微波功率可以增加土豆片在干燥过程中水分扩散系数Deff,从而缩短土豆片脉冲喷动微波负压干燥时间。与传统的干燥相比,脉冲喷动微波负压干燥具有干燥周期短、产品干燥均匀性及品质较好等优点。

英文摘要:

This paper investigated the model,color and texture of potato slices dried by pulse-spouted microwave vacuum drying(PSMVD) at the pressure range of 11.8~15.0 kPa using different microwave power,pulse frequency and pretreated methods. The results showed that the Midilli’s model is superior to other models. The diffusion coefficient of potato slices increased when the microwave power increased,but the drying time for blanched potatoes was much longer. Compared with conventional microwave vacuum drying,PSMVD exhibited a shorter drying time,more uniformity,better color and higher quality.

查看全文 查看/发表评论 下载PDF阅读器