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常 虹,周家华 ,兰彦平,王 皓
(北京市农林科学院农业综合发展研究所,北京100097)
摘 要:为提高果蔬干制产品质量,降低干燥能耗,通过单因素及正交实验,研究了微波功率、干燥时间、物料厚度对桃
脆片干燥特性的影响,确定了桃片微波真空干燥的最佳工艺条件,并将热风干燥桃片和微波真空干燥桃片在产品外
观、营养成分、质构方面进行比较,结果表明:最佳工艺条件为微波功率600W ,切片厚度3mm ,干燥时间120min 。微波
真空干燥更适合于桃脆片产品的干燥,其产品的各项物理、化学性质均优于热风干燥产品。
关键词:桃片,微波真空干燥,热风干燥,工艺条件
Study on microwave-vacuum drying technology of peach slice
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CHANG Hong ,ZHOU Jia-hua ,LAN Yan-ping ,WANG Hao
(Institute of Agricultural Integrated Development ,Beijing Academy of Agricultural and Forestry Science,Beijing 100097 ,China)
Abstract :The experiments of mic rowave - vacuum d rying of peach slices were cond ucted to improve the d rying
prod uctivity and dec rease the d rying energy consumption. The effects of mic rowave power applied ,sample
thickness and d rying time on the mic rowave d rying characteristics was stud ied by the single factor experiment and
orthogonal experiment with three factors. Warm air d rying and vacuum freeze d rying on peach slices were
compared about the form,color and vitamin C content of prod ucts prepared by the two kinds of d rying methods.
The results showed that the optimal combination of the parameters for the mic rowave- vacuum d rying technology
of peach slices was as follows :d rying power 600W,thickness of slices 3mm and d rying time 120 min,the mic rowave
-vacuum d rying was relatively suitable because the physio - chemical nature of the prod uct by mic rowave -
vacuum d rying was superior to warm air d rying.
Key words :peach slice ;mic rowave-vacuum d rying ;warm air d rying ;technology cond ition
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