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1.
Characterization of microwave vacuum-dried durian chips 总被引:1,自引:0,他引:1
Swittra Bai-NgewNantawan Therdthai Pisit Dhamvithee 《Journal of food engineering》2011,104(1):114-122
Durian CV. Monthong was subjected to microwave vacuum drying (at 13.33 kPa) to produce durian chips. Various levels of microwave power (3.88 W g−1, 5.49 W g−1 and 7.23 W g−1) were used. Prior to the microwave vacuum drying, the sliced durian was either chilled at 4 °C or frozen at −18 °C. Both pretreatments yielded non-significant difference in dissipation factor (p > 0.05). Among several thin layer models, the Page model was found to be the best for explaining the drying characteristics of durian chips. An increase in the microwave power intensity produced a clear increase in the drying rate and did not affect lightness and yellowness of the durian chips (p > 0.05). The structure and hardness of the dried durian chips were comparable to that of conventionally fried durian chips. In addition, microwave vacuum drying reduced the fat content of the durian chips by at least 90%, compared with conventionally deep fried durian chips. 相似文献
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为研究微波辅助热风干燥预处理对油炸紫薯片品质的影响,以厚度为3 mm的新鲜紫薯片为对象,首先采用不同微波功率(259、280、358 W)辅助热风(50、60、70 ℃)干燥方式对紫薯片进行预干燥,对不同微波功率(259、280、358 W)干燥后的紫薯片油炸8、3.5、2.5 min,研究紫薯片预处理过程的干燥特性及花青素含量,以及油炸紫薯片产品的色泽、脆度、硬度和脂肪含量等。结果表明:随着微波预处理功率的升高,紫薯片达到干燥终点的时间缩短(90 min以上),平均干燥速率显著提高;并且热风干燥温度越高,微波预处理对干燥效率的促进作用也越明显。而低功率(259 W)的微波辅助50 ℃热风干燥联用更有利于干燥紫薯片花青素的留存;较低功率(259、289 W)的微波预处理不仅在保护产品颜色上具有优势,还可以使得油炸紫薯片更高的硬度和更好的脆性。在不同微波预处理功率下,油炸紫薯片的脂肪含量最低值基本一致。本研究可为微波辅助热风技术在干燥紫薯及其他农产品干燥中的应用提供参考。 相似文献
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Effect of microwave vacuum drying and hot air drying on the physicochemical properties of durian flour
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Swittra Bai‐Ngew Nantawan Therdthai Pisit Dhamvithee Weibiao Zhou 《International Journal of Food Science & Technology》2015,50(2):305-312
Unripe durian cv. Monthong was subjected to microwave vacuum drying (MVD) at 1200, 1600 and 2200 W and hot air drying (HAD) at 40, 50 and 60 °C to produce durian flour. Drying rate of MVD and HAD was 0.34–0.58 kg water kg dry solid?1 min?1 and 0.02–0.06 kg water kg dry solid?1 min?1, respectively. An increase in drying rate by either increasing hot air temperature or increasing microwave power decreased the degree of crystallinity from 21.95% to 2.31% and from 7.72% to 4.05%, respectively. Moreover, the increased drying rate caused a decrease in endothermic enthalpy (ΔHgel) and pasting properties. Starch content of the durian flour was 41.40–47.03%. The starch granule morphology of durian flour was disrupted which indicated gelatinisation of flour during drying. Due to a short drying process, the MVD flour had less a*‐value (P ≤ 0.05) than the HAD flour. 相似文献
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Hao Jiang Min Zhang Arun S. Mujumdar Rui‐Xin Lim 《International Journal of Food Science & Technology》2011,46(3):570-576
This study investigated the drying characteristics of microwave freeze‐drying (MFD)/microwave vacuum drying (MVD) of banana/potato restructured chips of varying proportion and microwave power. The results showed the MFD drying time had a maximum one‐hour time difference between the samples treated with 2 W g?1 and 3 W g?1 microwave power; and the higher potato content samples have about 30 min predominance than low potato content samples in drying time and the total drying time of MVD samples was less than 60 min. For the rehydration ratio, MFD samples were far superior to the MVD samples. The MFD samples had more than 4.5 rehydration ratio. The data of the colour difference metre showed that 3 W g?1 microwave power would make samples slightly charred. The biggest differences between the MFD and MVD chips lie in their texture and shape; the hardness of MVD samples was 30.86 N, thrice higher than MFD samples. 相似文献
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为了明确真空微波干燥过程中脱水果蔬果胶性质变化对质构的影响,实验以南瓜为原料,采用不同微波强度进行处理,分析脱水南瓜硬脆度和微观结构,以及果胶含量、酯化度和单糖组成等性质的变化之间的关系。结果表明:微波强度为9 W/g时,南瓜获得较大的脆度和适中的硬度,孔状结构均匀。随着微波强度的升高,南瓜水溶性果胶(WSP)含量先减少后增加,螯合性果胶(CSP)含量先增加后减少。微波处理后南瓜果胶分子链断裂,分子量减小。随微波强度的升高,南瓜中不饱和半乳糖醛酸(UG)含量、果胶酯化度呈现先升高后降低的趋势,微波强度为9 W/g时,UG含量较高,达到10.54 mg/g。综合分析,真空微波干燥过程中UG含量是影响南瓜硬度的主要因素之一,酯化度和WSP含量影响其脆度和多孔结构的形成。 相似文献
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为研制一种即食鲐鱼肉干产品,以感官评分为主要评价指标,研究调味料配方、微波功率、微波时间、烘干温度和烘干时间对鱼肉干品质的影响,在单因素实验基础上,采用正交试验优化鲐鱼肉干的调味配方以及干燥工艺条件。结果表明,鲐鱼肉干的最佳调味配方为白砂糖添加量4%,食盐添加量2%,辣椒粉添加量0.5%,豆瓣酱添加量3%;最佳微波-热风干燥工艺条件为微波功率500 W,微波时间120 s,烘干温度80 ℃,烘干时间160 min。此优化工艺条件下得到的鲐鱼肉干产品感官和风味品质良好,硬度、弹性和咀嚼度分别为16255 g、0.78 mm、6974 g。 相似文献
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Nantawan Therdthai Hasaya Northongkom 《International Journal of Food Science & Technology》2011,46(3):601-607
Fingerroot (Boesenbergia pandurata) was subjected to hot air drying and microwave vacuum drying. Effective moisture diffusion coefficient during the hot air drying at 60 and 70 °C were 0.2073 × 10?10 and 0.4106 × 10?10 m2 s?1 respectively. By using the microwave vacuum drying (13.3 kPa) at the power of 2880 and 3360 W, the effective moisture diffusion coefficient were increased to 5.7910 × 10?10 and 6.8767 × 10?10 m2 s?1 respectively. Based on Lewis model, drying rate constants were 0.0002, 0.0004, 0.0061 and 0.0072 s?1 for the hot air drying at 60 and 70 °C and the microwave vacuum drying at 2880 and 3360 W respectively. Compared with the hot air drying, the microwave vacuum drying decreased drying time by 90%. Rehydration ability of the microwave vacuum dried samples was also significantly improved (P ≤ 0.05), because of porous structure. In addition, the rehydrating water of the microwave vacuum dried samples contained higher b*‐value (yellowness) than that of the hot‐air‐dried samples (P ≤ 0.05). 相似文献
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为获得干燥时间短、干燥品质好的笋干,以竹笋为原料,在单因素试验的基础上,根据中心组合试验设计原理,分析微波干燥功率、微波干燥时间和热风干燥温度3 个因素对笋干感官评分、总干燥时间、复水比、色差和硬度指标的影响,以确定微波-热风联用制取笋干最佳工艺条件。结果表明,制取笋干的最佳工艺条件为:微波干燥功率6.3 W/g、微波干燥时间60 s、热风干燥温度65 ℃。在此条件下得到的笋干感官评分85.6、总干燥时间200 min、复水比6.17,干制品色差ΔE* 19.99、复水制品色差ΔE* 13.92、干制品硬度19 511.23 g、复水制品硬度20010.71 g,该工艺研究结果可为笋干产业化发展提供理论支持。 相似文献
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响应面法优化慈姑脆片微波加工工艺 总被引:1,自引:0,他引:1
以慈姑为原料,采用微波加工方式制成即食慈姑脆片,考察了装载量、切片厚度、微波功率对慈姑脆片脆度、硬度及b*值的影响,并采用响应面试验优化微波加工工艺。结果表明,即食慈姑脆片微波加工最佳工艺条件为:慈姑片装载量52 g,切片厚度2.4 mm,微波功率210 W,最终慈姑脆片脆度为1873.47 g,所得慈姑脆片色泽鲜亮均匀、酥脆爽口、具有慈姑独特风味。通过比较微波干燥、恒温干燥、热风联合微波干燥和热泵干燥的慈姑脆片主要特性,结果表明微波干燥的慈姑脆片主要特性比较优良。 相似文献
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为了探索微波功率密度对产品微波真空干燥(MVD)的影响,本文在干燥特性的基础上,进行了胡萝卜微波真空干燥动力学方程的数值模拟,然后利用遗传算法进行胡萝卜多功率组合的微波真空干燥优化研究。结果表明,单一微波功率密度干燥下,微波功率密度越大,胡萝卜片干燥速率越大,干燥时间越短,产品越易焦糊;在4种常见的薄层干燥及其延伸模型的数值拟合对比研究中,发现基于wang延伸模型1(即MR=aexp(-ktn)+c)能很好的表征不同功率密度下胡萝卜片微波真空干燥过程的脱水情况。进一步以三条(分别为20、5和0.6 W/g)不同微波功率密度下的胡萝卜干燥动力学方程为对象,通过遗传算法优化并获得了多功率密度连续微波真空干燥组合工艺参数;经验证,该工艺加工的胡萝卜片干基水分含量(0.078±0.005)g/g,没有焦糊;相比0.6 W/g单一微波功率的干燥结果,不但产品减少了收缩和焦糊现象,而且干燥效率提高了4.77倍。采用计算机遗传算法可以达到优化多功率组合的微波真空干燥加工工艺的目的,减少实验工作量,还可以获得计算机数值模拟模型,为实现微波干燥加工过程信息化提供技术支撑。 相似文献
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Nantawan Therdthai Weibiao Zhou Kanitta Pattanapa 《International Journal of Food Science & Technology》2011,46(11):2401-2407
Mandarin [mandarin cv. (Sai‐Namphaung)] was subjected to osmotic dehydration prior to microwave vacuum drying. Osmotic solutions were varied using different ratios of sucrose to glycerol (9:1, 7:3 and 5:5 w/w). Because of the decreased moisture content and solid gain during osmotic dehydration, dielectric properties of mandarin were changed significantly (P ≤ 0.05). The osmotically dehydrated mandarin was then dried further using microwave vacuum drying at 4.8 and 6.4 W g?1. Among thin layer models, page model was the best to describe the drying of osmotically dehydrated mandarin. An increase in the microwave power could increase drying rate without significant effect on hardness of dried samples. Nonetheless, the hardness was significantly (P ≤ 0.05) reduced by an increase in the glycerol ratio in the osmotic solution. The increase in microwave power and glycerol ratio significantly (P ≤ 0.05) decreased β‐carotene content and thereby affected colour of the dried mandarin. 相似文献
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Yuchuan Wang Min Zhang Arun. S. Mujumdar Kebitsamang Joseph Mothibe 《Food and Bioprocess Technology》2013,6(12):3530-3543
Drying uniformity, microstructure, apparent density, rehydration, and texture properties were measured to evaluate the quality of stem lettuce slices dried in a pulse-spouted bed microwave freeze dryer. Drying was carried out in a 5-cm (o.d.) vacuum chamber at 80?±?5 Pa, mean microwave power level of 3.2 W?g?1 and pulse-spouting time interval of 10 min. Results show that microwave freeze-dried products in the pulse-spouted mode dried more uniformly as compared to those dried in steady spouted bed mode. Pulse-spouted bed mode also resulted in dried stem lettuce slices with lower discoloration, more uniform and compact microstructure, higher rehydration capacity (RC) as well as greater hardness after rehydration over shorter drying time relative to those obtained in a steady spouting condition. 相似文献
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以最佳γ-氨基丁酸(GABA)富集条件下获得的结球甘蓝为原料,比较研究了热风干燥、微波干燥和微波-热风联合干燥对结球甘蓝GABA及其他营养物质含量及其感官品质的影响,确定了适宜的干燥方式并优化了工艺参数。结果表明:随着热风干燥温度的升高,结球甘蓝中的GABA含量先上升后下降,L*值减小,a*值、b*值增大,ΔEα上升,以70℃较佳。微波干燥中,单位微波功率为2.5 W/g时未烫漂的结球甘蓝中的GABA高达0.00325%质量分数,但色泽不佳。综合热风和微波干燥的优点,采用正交试验和回归方程得到最佳的微波-热风联合干燥工艺条件:前期单位微波功率2.5 W/g、转换点含水率40%、后期热风温度70℃,结球甘蓝综合品质最佳。 相似文献
18.
Tae-Hyun Kim Ji-Hun Choi Yun-Sang Choi Hack-Youn Kim Si-Young Kim Hyun-Wook Kim Cheon-Jei Kim 《Food science and biotechnology》2011,20(4):971-977
The main objective of this study was to determine the effect of microwave thawing at different power levels on the physicochemical
properties of chicken breast. Each frozen chicken breast samples were thawed in microwave oven at microwave power levels of
125, 250, and 375W. To compare the effect of microwave thawing on meat quality, refrigerator thawing was used as a control.
As the microwave power level increased, the thawing rate increased and temperature differences between the edge position and
center position of the samples also increased. Treatment at a power level of 250 W resulted in a lower thawing loss and a
higher moisture content, water holding capacity, and tenderness than the other treatments (p<0.05). However, there were no significantly differences of proximate composition excluding moisture content, pH, lightness,
and yellowness. The use of excessive input energy during microwave thawing (higher microwave power level) damaged the physicochemical
properties of the thawed chicken breast; therefore, the microwave power level of 250 W is the best thawing method on the frozen
chicken breast to minimize the changes in meat quality in this study. 相似文献
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Shuzheng Fang Zhengfu Wang Xiaosong Hu Hui Li Wanrong Long Ran Wang 《International Journal of Food Science & Technology》2010,45(12):2463-2469
Drying characteristics of whole fruit Chinese jujube was studied as distinct from fruit slices. Shrinkage, density, vitamin C, colour and rehydration of Chinese jujube were measured in microwave drying at power level of 1.2, 1.67 and 2.5 W/g (dry base, db). Unlike fruit slices or lumps where, no matter at the beginning or at the end of drying, shrinkage volume typically equals the volume of removed water, ratio of the shrinkage volume to the volume of removed water of Chinese jujube could range from 2 to 2.6 at the beginning of drying, and at the end of drying, it could be 1.15 for higher microwave level (2.5 W/g, db), whereas, for lower power level (1.2 W/g, db), it was about 1. Unlike shrinkage curves in hot air drying that could be described with a three‐segment linear model, shrinkage curves in microwave drying could be well described with a cubic polynomial (R2 > 0.99). When compared with the low power level (1.2 W/g, db), higher microwave power level(2.5 W/g, db) increased by 87.9% of the retention of vitamin C, 14.6% of the density and 8.7% of the extent of browning, decreased by 12.9% of the soluble solids content. 相似文献