微波真空冷冻干燥对芒果干制品品质特性的影响

为获得较优的芒果干燥方法，以复水性、感官为评价指标，比较微波真空冷冻干燥、热板真空冷冻干燥和热风干燥3种不同干燥方法对芒果干制品品质的影响。结果表明：真空冷冻干燥法的产品各项指标均优于热风干燥法。微波真空冷冻干燥的产品复水性最好，25℃与100℃最大复水比分别为3.363、3.674；其次为热板真空冷冻干燥，两温度条件下与微波真空冷冻干燥产品复水比相差较小；热风干燥产品复水性最差，分别为2.140、3.028。感官指标中色泽、香气和口味3方面均为：微波真空冷冻干燥＞热板真空冷冻干燥＞热风干燥。

Effect of Microwave Vacuum Freeze Drying on the Quality of Dried Mango

In order to obtain a better drying method for mango products, the effects of microwave vacuum freeze drying, hot-plate vacuum freeze drying and hot air drying on the rehydration rate and sensory quality of dried mango were comparatively analyzed. The results indicated that vacuum freeze drying could provide better indices of dried products when compared with hot-air drying. Microwave vacuum freeze dried mango exhibited the best rehydration performance with rehydration rates of 3.363 and 3.674 at 25 ℃ and 100 ℃, respectively, followed by hot-plate vacuum freeze dried mango with rehydration rates comparable to those of microwave vacuum freeze dried mango at 25 ℃ and 100 ℃; the worst rehydration properties were obtained when mango was dried by hot air drying with rehydration rates of 2.140 and 3.028 at 25 ℃ and 100 ℃, respectively. Similarly, microwave vaccum freeze drying resulted in the best color, aroma and taste in dried mango, followed by hot-plate vacuum freeze drying; hot air dried mango showed the worst color, aroma and taste.