微波-压差膨化苹果脆片生产的设备与工艺研究

以新鲜苹果为原料,应用微波膨化、压差膨化技术的基本原理和方法,研究了适应规模化工业生产、可大量利用苹果资源,节能、高效的非真空油炸苹果脆片加工的微波-压差新工艺。研究提出了"一次加压、瞬间减压膨化,真空脱水固化"的操作工艺,制定了膨化时间与膨化温度、压力关系的工艺操作曲线。采用新工艺加工的苹果脆片产品,膨化率达到100%,水分含量3%,其他指标符合消费者对果蔬脆片食品营养、方便、天然、低脂肪、低热量、高膳食纤维的需求。

Study on Equipment and Processing Technology with Microwave-pressure-difference for Process Puffed-apple-flakes

Adopting fresh apple as raw materials and applying microwave puffing with pressure difference puffing theory and method, a new microwave-pressure-difference technology was obtained. This technique could make use of numerous apple resources and adapt to industrial scale proudction to save energy with high efficiency without the requirement of vacuum-deep- fried process. The operation procedures are: increase-pressure, instantaneous decrease-pressure, vacuum dehydration and shape-fixation. A technological operation-curve for relationship among puffing time, temperature and pressure was established. When apple-flake processing adopted this new technology, its puffing-rate is 100%, with water content 3%. The rest indexes were fitted for consumer demands on food nutrition, convenience, nature, low-lipid, low-calorie and high dietary fiber.