摘要
应用热风-微波(AD+MD)联合干燥方式,通过L16(45)正交试验,探讨香蕉片联合干燥过程中热风温度、风速、干燥转换点的物料含水率、微波功率对干燥速率的影响;并以成品色差L值、复水率、VC含量、质构和复水率为指标,对联合干燥、热风干燥(AD)和真空冷冻干燥(FD)的产品进行比较。结果表明,热风-微波联合干燥方式的干燥速率快,能耗低,产品品质与真空冷冻干燥的产品相近;其最佳工艺条件为:先在热风温度65℃,风速2.4m/s条件下干燥至物料的含水率为55%,再在微波功率为200W条件下干燥至成品。
Taking a combination drying method of hot-air and microwave（AD＋MD）, and through L16（45） orthogonal experiments, effects on drying rate by hot air temperature, air velocity, water content of conversion point and power of microwave during the combinated drying process of banana slices were explored and optimum conditions were carried out in this paper. Meanwhile, taking L value of color, content of VC, texture, rehydration ratio and sensory quality of products as index, products from combination drying were compared with single hot-air drying and vacuum freeze-drying ones. Results showed that hot air - microwave drying method has faster drying speed and lower energy consumption, and products quality produced by this method approximated single vacuum freeze-drying ones, the best parameters are that making the conversion moisture content of material 55% under condition of hot air temperature 65 ℃, hot-air velocity 2.4 m/s by hot-air drying method firstly, then getting to the finished products with microwave power 200 W by microwave drying method.
出处
《食品与机械》
CSCD
北大核心
2010年第2期97-99,142,共4页
Food and Machinery
关键词
香蕉片
热风-微波联合干燥
热风干燥
真空冷冻干燥
banana slice
combination drying of hot-air and microwave
hot-air drying
vacuum freeze-drying
