马铃薯片间歇微波真空干燥工艺优化

针对微波真空干燥马铃薯片易产生焦糊的问题,采用间歇式微波真空干燥工艺,运用图像处理中RGB模型表示干燥后马铃薯片色泽的变化情况,以干制品焦糊程度和图像的RGB强度为主要指标,分析间歇方式、微波功率、切片厚度和真空度对马铃薯片微波干燥品质的影响。结果表明,间歇干燥的方式有利于减少微波干燥焦糊现象,RGB强度越大,焦糊越少,色泽越好,最佳干燥工艺为:微波加热60 s、间歇60 s、微波功率300 W、切片厚度3 mm和真空度0.08 MPa。试验结果可为马铃薯片间歇微波真空干燥过程焦糊分析、工艺参数优化和在线检测提供参考。

Optimization of Intermittent Microwave-Vacuum Drying of Potato Slices

In view of the phenomenon that potato chips are easy to be burnt during microwave vacuum drying,intermittent microwave vacuum drying mode was adopted.The change of the color of potatoes after drying through the RGB model in image processing was analyzed.The effects of intermittent mode,microwave power,slice thickness and vacuum on the microwave drying quality of potato slices were analyzed by taking the scorching property and RGB intensity of dry products as the main index.The results showed that intermittent drying method was beneficial to reduce the scorch caused by material drying.The greater the RGB intensity of the dried product,the less burnt and better color.The best drying scheme was microwave heating for 60 s intermittent for 60 s,microwave power of 300 W,slice thickness of 3 mm and vacuum of 0.08 MPa.The technology reference for industrial microwave drying and the image online detection of microwave vacuum drying of potatoes was provided.