猕猴桃切片微波真空干燥工艺参数的优化

Optimization of technical parameters of microwave-vacuum drying of Chinese gooseberry slices

为了提高水果干燥效率、干制品质量和降低干燥能耗,以猕猴桃切片为对象,进行了微波真空干燥试验。通过单因素试验,研究了微波功率、物料厚度、干燥室压力对猕猴桃切片干燥特性的影响。通过3因素5水平的二次回归正交试验,分析了微波功率、物料厚度、干燥室压力与猕猴桃切片干制品复水率、叶绿素含量、维生素C含量及单位耗电量的关系,建立了各指标与试验因素间的回归数学模型,并利用多目标非线性优化方法,确定了猕猴桃切片微波真空干燥最优工艺参数。结果表明:在微波功率为6.54W/g、切片厚度为6.16mm、干燥室压力为76.8Pa的条件下,微波真空干燥猕猴桃切片的能耗最低,同时干制品质量也得到保证。

The experiments of microwave-vacuum drying of Chinese gooseberry slices were conducted to improve the drying productivity and the quality of dried fruit,and decrease the drying energy consumption.Through the single factor experiments,the influences of microwave power applied,sample thickness and pressure in drying chamber on the microwave drying characteristics were studied.By using the quadratic regression orthogonal experimental method with three factors and five levels,the relationships between the micro...