豆腐渣微波真空干燥实验的研究

豆腐渣是生产豆腐或豆浆的副产品,其营养丰富,可被用于许多方面。但因其含水量高,容易腐败变质,所以将豆腐渣及时进行干燥处理,是扩大其开发利用的前提条件。研究了豆腐渣的微波真空干燥特性,比较了不同干燥方法对豆腐渣品质的影响。结果显示,微波真空干燥过程中,干燥速率随微波功率和真空度的增加而加快,尤其是在较大功率（700～380W）和较高真空度（100～60kPa）时这种趋势更为明显。采用二次多项式逐步回归方法,得到了微波真空干燥过程中豆渣含水量与微波功率、真空度、干燥时间之间的回归模型,采用微波功率510W、真空度80kPa、干燥时间30min的工艺参数效果较好。与热风干燥和冷冻干燥相比,微波真空干燥豆腐渣能够节约90%以上的干燥时间,且干制品的品质接近冷冻干燥。因此,微波真空干燥是适合豆腐渣干燥的有潜力的干燥技术,具有良好的应用前景。

Study on the bean curd residue in microwave-vacuum drying experiment

Bean curd residue was a byproduct of tofu or soymilk production process and could be used in many aspects. However,bean curd residue deteriorated rapidly for its high moisture content. Therefore,fresh bean curd residue must be dried as early as possible for its extensive utilization. The drying characteristics of bean curd residue in microwave-vacuum drying(MVD)and evaluated the quality of dried product compared to other drying methods were investigated. The results showed that drying rate of bean curd resi...