微波对苹果脆片干燥特性的影响
作者:
作者单位:

作者简介:

通讯作者:

基金项目:

广东省农业攻关资助项目(2002C20408),广州市科技攻关重点项目(2003Z1-E0072)


Effect of microwave on the dehydration feature of apple crispy chips
Author:
Affiliation:

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
    摘要:

    研究了微波以及真空微波干燥条件下苹果脆片的干燥特性。干燥过程分为恒速和降速过程。微波功率越强则失水速率越大,其恒速期相对较短,整个干燥过程失水基本在降速期进行。真空微波处理可以得到膨化、孔洞细小致密的苹果脆片。在苹果片初始水的质量分数为7.67%时有最大的膨化效果。

    Abstract:

    The dehydration features of apple crispy chips under microwave and vacuum in combination with microwave were studied. The drying progress could be divided into constant speed phase and decreasing speed phase. The stronger the microwave power the more rapid the loss of water from the apple chips would be, and shorter the constant speed phase would become. During the whole drying progress, the loss of water mostly occurred in the decreasing speed phase. By vacuum microwave treatment, well expanded apple crispy chips with densely distributed micro-pores could be achieved. Regulating the apple chips to have a water content of 7.67% before processing by microwave drying could result in the optimal expanding effect.

    参考文献
    相似文献
    引证文献
引用本文

郑素霞 李远志 罗树灿 黄苇.微波对苹果脆片干燥特性的影响[J].华南农业大学学报,2004,25(3):109-111

复制
分享
文章指标
  • 点击次数:
  • 下载次数:
历史
  • 收稿日期:
  • 最后修改日期:
  • 录用日期:
  • 在线发布日期: