微波生产咸干花生的失水特性及工艺优化

采用微波干燥技术代替传统加热烘烤,研究不同微波功率、载物量条件下花生果的失水特性,结果显示,花生果样品在微波干燥条件下的失水特性表现为两个阶段,即出现两个失水高峰,出现高峰的时间、最大失水速率随载物量、微波功率不同而不同。以微波功率、载物量、微波时间为3因素,咸干花生果终产品的失水速率、耗电量、感官评定为3指标,根据Box-Benhnken中心组合试验设计原理,利用Design expert7.0.1软件分析优化微波生产咸干花生的工艺条件并建立回归模型。结果表明:微波功率、载物量、微波时间对失水速率和单位耗电量均有极显著的影响,载物量对产品感官评定有显著的影响;优化的最佳工艺条件为:微波功率800W、载物量54.25g、微波处理时间3.5min,此时失水速率为5.79g/min,单位耗电量为0.76kW·h/kg,感官评定为9.17分。

Dehydration Characteristics of Microwave-treated Peanut and Optimization of Microwave Dehydration for Production of Dried Salted Peanut

As an alternative to conventional electronic oven heating,microwave technique was used for the dehydration of peanuts.Dehydration characteristics of peanuts during microwave treatment under different microwave powers and material loads were investigated for providing experimental evidences for the use of microwave dehydration in the production of dried salted peanuts.Microwave dehydration of peanuts was shown to consist of two stages,i.e.,two dehydration peaks.The appearance time of dehydration peaks and th...