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| 胡萝卜微波真空干燥研究 | |
| 引用本文： | 王丰,李保国,苏树强,雷海斌,张明融. 胡萝卜微波真空干燥研究[J]. 食品与发酵工业, 2011, 37(9) |
| 作者姓名： | 王丰 李保国 苏树强 雷海斌 张明融 |
| 作者单位： | 1. 上海理工大学食品科学与工程研究所,上海,200093 2. 上海锦立保鲜科技有限公司,上海,201201 |
| 基金项目： | 上海市重点学科建设项目(S30503); 上海市教委科研创新重点项目; 上海市联盟计划项目资助 |
| 摘 要： | 以胡萝卜为原料,在1 000 Pa的压力以下,采用单因素试验对胡萝卜片微波真空干燥进行研究,得到了干燥曲线及干燥过程温度变化曲线;通过响应面回归分析,得到微波真空干燥胡萝卜的适宜工艺条件为,微波功率2.18 W/g,压力330 Pa。在此条件下可获得感官质量优良的脱水胡萝卜,干燥所用时间为170 min。 |
| 关 键 词： | 胡萝卜 微波真空干燥 响应面法 |
Study on Microwave-vacuum Drying of Carrot |
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| Wang Feng,Li Bao-guo,Su Shu-qiang,Lei Hai-bin,Zhang Ming-rong. Study on Microwave-vacuum Drying of Carrot[J]. Food and Fermentation Industries, 2011, 37(9) | |
| Authors: | Wang Feng Li Bao-guo Su Shu-qiang Lei Hai-bin Zhang Ming-rong |
| Affiliation: | Wang Feng1,Li Bao-guo1,Su Shu-qiang2,Lei Hai-bin2,Zhang Ming-rong2 1(Institute of Food Science and Engineering,University of Shanghai Science and Technology,Shanghai 200093,China) 2(Shanghai General Cooling Technology Co.Ltd,Shanghai 201201,China) |
| Abstract: | Sliced carrots drying processing by microwave-vacuum was investigated at a pressure below 1 000 Pa.Through response surface analysis,based on drying curve and temperature change curve during the process,the optimum drying parameters were shown as follows: the microwave power 2.18 W/g,pressure 330 Pa.Under the above conditions,the high quality dehydrated carrots were obtained,and drying time was 170 min. |
| Keywords: | carrot microwave-vacuum drying response surface methodology |
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