摘要
为揭示微波辅助泡沫干燥过程对浆果营养成分降解特性的影响,及不同浆果干燥特性间差异,采用不同方法对浆果干燥进行比较,以微波功率、样品质量和干燥时间为条件因素,含水率、花青素和Vc作为目标因素进行全因素试验设计。研究表明,微波辅助泡沫干燥速度快、营养保存高,最适于浆果干燥;浆果营养成分的降解符合一级反应动力学规律,降解速率与初始含水率具有很大关系。
The objective of this study was to evaluate the characteristics of berry＇s nutrition content subjected to microwave assisted foam drying conditions and other drying conditions. Take microwave power, samples mass and drying time as condition factors, moisture content, anthocyanins and Vc as aim factors, under different dry methods. Results showed that microwave assisted foam dry methods is good way to dry berrys, degradation of the nutrition content is first order kinetics.
出处
《食品科技》
CAS
北大核心
2013年第11期107-110,共4页
Food Science and Technology
关键词
浆果
干燥方法
微波辅助泡沫干燥
营养成分
降解特性
berry
dry methods
microwave assisted foam drying
nutrient content
degradation characteristics
