微波、热风干燥对橙皮干燥特性及其品质影响的比较.PDFVIP

16 2009, Vol. 30, No. 21 食品科学 ※基础研究 黄 燕，程裕东* ，梁 凯 (上海海洋大学食品学院，上海 201306) 采用热风干燥，微波干燥两种干燥方法对橙皮进行干燥。从干燥速率、温度分布、持水力、吸脂性和 外形5 个方面对橙皮的干燥特性进行研究，并对处理后样品的品质进行比较。结果表明：干燥至相同的水分含量 所需时间长短为：热风干燥＞微波干燥；热风干燥温度分布均匀，微波干燥中心温度高于边缘温度；微波功率和 热风温度对橙皮持水力、吸脂性和外形影响明显；低热风温度和微波功率能得到较好的持水力和吸脂性，热风温 度越高，橙皮干样质构越不均匀，边缘越卷，微波功率越高，成品越不均匀，收缩越大。 橙皮；热风干燥；微波干燥；干燥特性；品质 Effects of Microwave and Hot-air Drying on Characteristics and Quality of Orange Skin HUANG Yan ，CHENG Yu-dong* ，LIANG Kai (College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China) Abstract ：Microwave treatment and hot-air treatment were separately applied to the drying of orange skin. The drying rate, temperature distribution, water-holding capacity, fat-absorption capacity, and appearance of orange skin dried by both drying methods were investigated. Meanwhile, effects of both drying methods on quality of treated samples were also compared. Results indicated that less time consumption was required to achieve the same water content in treated samples using microwave drying. In addition, microwave drying provided higher temperature in the center and lower temperature in the edge of the samples; in contrast, hot-air drying provided the even temperature distribution in the samples. Significant effects on water- holding capacity, fat-absorption capacity and appearance of treated samples using both drying methods were also observed. Better water-holding capacity and fat-absorption capacity were revealed in the samples treated by lower hot-air temperature or lower microwave power. The uneven texture and quality of the treated samples could be resulted from higher hot-air temperature and stronger microwave