摘要
在不同微波功率下研究春笋(5mm厚度,200g)干燥过程中失水速率和颜色的变化规律。失水速率随微波功率增大而增大,用拟和性较好的Page方程建立了水分比变化模型。色泽变化参数用亮度L、红色度a和黄色度b表示。红色度a值和黄色度b值上升而亮度L下降,笋片微波干燥后总体色泽加深。色泽各参数变化用食品中零级和一级反应模型来拟和,其中L和b的变化适合一级反应模型,a的变化适合用零级反应模型表达。
The kinetics of drying rate and color changes of bamboo shoot slices （5mm thick, 200g） drying by microwave were studied. Kinetic parameter for drying rate change was determined using moisture （M）. Higher drying rat ＇s were observed with high microwave energy Page model kinetics was employed to describe the drying rate change and gave good fit for all experimental runs. Kinetic parameter for color change were determined using L-, a- , b-values. The drying process changed all three color parameters （L, a, b）, causing a color shift towards the darker region. Parameters a- and b-values increased and L-values decreased during drying. Zero- and first-order kinetics models were applied to describe color change, L- and b-values followed first-order and a-values followed zero-kinetics.
基金
浙江省自然科学基金
项目编号:302315
关键词
春笋
微波干燥
失水速率
色泽
模型
Bamboo shoot
Microwave drying
Drying rate
Color
Model
