摘要
通过对微波干燥马铃薯片的特性研究,得出了在微波干燥条件下马铃薯片的失水及耗电特性。并在此基础上,得出了各指标的回归方程,从而对各参数进行了优化设计,得出了各参数的最佳组合。
A series of microwave drying tests on potato slices were conducted, the dehydrating characteristic and power consumption characteristic were obtained. The better drying programs under various indexes were formed. By the optimal combination analysis on the factors, the optimal combination of the factors were determined.
出处
《食品研究与开发》
CAS
北大核心
2005年第3期81-82,88,共3页
Food Research and Development
关键词
微波干燥
马铃薯片
微波功率
切片厚度
microwave drying
potato slices
optimal design
optimal combination
