脉冲电场预处理马铃薯片微波干燥工艺研究

以马铃薯片微波干燥单位时间降水率和收缩率为试验指标，进行了3因素（脉冲频率、电场强度和微波功率密度）2次回归正交试验。试验结果使用SPSS统计软件进行回归分析，得到各指标回归方程；并采用MATLAB软件编程对指标进行综合优化，得出最优工艺组合（41.67Hz，2.0kV／cm，1.0W／g）。将其中2因素固定在最优水平上，逐个分析另1因素对各指标的影响，结果表明马铃薯片微波干燥单位时间降水率随电场强度的增大先增大后减小，随微波功率密度的增大而增大；马铃薯片微波干燥收缩率随脉冲频率和微波功率密度的增加先减小后增大。在最优工艺组合下，马铃薯片微波干燥单位时间降水率为0.881％／min，收缩率为0.545mm／mm。

Research on Microwave Drying Technology of Potato Slices with Pulsed Electric Field (PEF) Pre-treated

Series regression orthogonal experiments were conducted, which were on the effects of three factors （pulse frequency, electric field intensity and microwave power intensity） on two indexes i. e. the dehydration rate and shrinkage ratio of microwave drying potato slices with PEF pre - treated. The regression equations of both indexes were gotten by regression analyzing with SPSS; and the optimal combination of parameters （41.67 Hz, 2.0 kV/cm and 1.0 W/g） was obtained by optimizing with Matlab software. When two of the factors were set on optimal level, the influences of another factor on the dehydration rate and shrinkage ratio of microwave drying potato slices were analyzed. The result showed that as electric field intensity increasing the dehydration rate increases first, and then decreases, and it increases with microwave power intensity increasing; as pulse frequency and microwave power intensity increasing shrinkage ratio decreases first and then increases. Under the condition of optimal combination, the dehydration rate is 0.881%/min , and the shrinkage ratio is 0. 545mm/mm.