摘要
以胡萝卜为原料,在1 000 Pa的压力以下,采用单因素试验对胡萝卜片微波真空干燥进行研究,得到了干燥曲线及干燥过程温度变化曲线;通过响应面回归分析,得到微波真空干燥胡萝卜的适宜工艺条件为,微波功率2.18 W/g,压力330 Pa。在此条件下可获得感官质量优良的脱水胡萝卜,干燥所用时间为170 min。
Sliced carrots drying processing by microwave-vacuum was investigated at a pressure below 1 000 Pa. Through response surface analysis, based on drying curve and temperature change curve during the process, the optimum drying parameters were shown as follows： the microwave power 2. 18 W/g, pressure 330 Pa. Under the above conditions,the high quality dehydrated carrots were obtained, and drying time was 170 min.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2011年第9期146-150,共5页
Food and Fermentation Industries
基金
上海市重点学科建设项目(S30503)
上海市教委科研创新重点项目
上海市联盟计划项目资助
关键词
胡萝卜
微波真空干燥
响应面法
carrot, microwave-vacuum drying, response surface methodology
