红枣微波_热风联合干燥工艺优化.pdfVIP

98 2013, Vol.34, No.10 - 1,2 1,2,* 3 1 1 (1. 712100 2. 718300 3. 718300) -3 Box-Behnken- -VC99.53% A 3- 30.99% 420 305g 119W12min4min 755 9h A 50 12hVC36.22mg/100g35.53mg/100g 420 0.3079 80%- Optimization of Microwave-Hot Air Drying of Chinese Jujubes 1,2 1,2,* 3 1 1 LIU Xiao-dan XU Huai-de SUN Tian-kui ZHANG Shu-juan HUANG Xiao-qi (1. College of Food Science and Engineering, Northwest A F University, Yangling 712100, China2. Center of Jujube Engineering Technology in Shaanxi Province, Qingjian 718300, China 3. Qingjian Hongxiang Co. Ltd., Qingjian 718300, China) Abstract Comparative drying of Chinese jujubes by three different methods, stagewise hot-air drying, intermittent microwave heating and microwave-hot air treatment was studied to reveal the effect of the dyring methods on the quality of dried products. Meanwhile, we optimized the microwave-hot air drying process by response surface analysis. The results of comparative studies indicated that total VC content was increased by 99.53% and 30.99%, and the browning index A420 was much decreased, but total flavonoid content had no obvious difference through the use of microwave-hot air drying intead of stagewise hot-air drying and intermittent microwave heating. The optimum microwave-hot air drying conditions were 305 g of material loading, microwave drying at 119 W for 12 min with 7 intermittent intervals for 4 min each followed by hot air drying at 55 for 9 h and at 50 for 12 h. The total VC conten