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| 猕猴桃果脯微波干燥工艺研究 | |
| 引用本文： | 李加兴,袁秋红,孙金玉,陈建伏,陈双平,刘飞. 猕猴桃果脯微波干燥工艺研究[J]. 食品与发酵工业, 2007, 33(8): 99-101 |
| 作者姓名： | 李加兴 袁秋红 孙金玉 陈建伏 陈双平 刘飞 |
| 作者单位： | 1. 吉首大学食品科学研究所,湖南吉首,416000 2. 湖南省猕猴桃产业化工程技术研究中心,湖南吉首,416000 3. 湖南老爹农业科技开发股份有限公司,湖南吉首,416000 |
| 摘 要： | 采用单因素试验和正交试验,探讨微波干燥方式、微波功率、铺盘质量、干燥温度、送料速度、间歇时间等影响因子对猕猴桃果脯干燥效果的影响。结果表明:采用间歇式干燥,铺盘质量8 kg/m~2微波干燥机的微波输出功率8.25kW,干燥温度80℃,送料速度4 min/次,间歇时间控制在3 min以内,所得产品品质较好。 |
| 关 键 词： | 猕猴桃 果脯 微波干燥 |
| 修稿时间： | 2007-03-222007-07-27 |
Study on Microwave Drying Technology of Kiwi Preserved Fruit |
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| Li Jiaxing,Yuan Qiuhong,Sun Jinyu,Chen Jianfu,Chen Shuangping,Liu Fei. Study on Microwave Drying Technology of Kiwi Preserved Fruit[J]. Food and Fermentation Industries, 2007, 33(8): 99-101 | |
| Authors: | Li Jiaxing Yuan Qiuhong Sun Jinyu Chen Jianfu Chen Shuangping Liu Fei |
| Affiliation: | Institute of Food Science, Jishou Universtity, Jishou 416000,China;Kiwi Fruit Industrialization Engineering Research Center of H unan Province, Jishou 416000, China;Hunan Laodie Agricultural Technology Go. ,Ltd, Jishou 416000,China |
| Abstract: | By adopting single factor test and orthogonal experiment,the paper mainly probes into the in- fluence of affections such as the microwave drying method,microwave efficiency,traying weight,drying temperature,feed speed and pause time on the drying effect of kiwi preserved fruit.The result demonstrates that the best quality of product can be gained on such conditions as intermittent drying,traying weight (2.0kg/tray),microwave output power of a microwave drier,8.25kW,drying temperature,80℃,feed speed,4min/tim and pause time within 3min. |
| Keywords: | kiwi fruit preserved fruit microwave dryine |
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