微波干燥法生产南瓜粉的研究

对微波功率、处理时间、切片厚度等因素对南瓜粉的影响进行了研究,并将其对南瓜粉的影响进行了比较。研究结果表明,微波功率越强,失水速率越快,干燥所需时间越短;微波功率和微波处理时间的变化对南瓜Vc和胡萝卜素的破坏具有显著的影响,南瓜片厚度对南瓜Vc和胡萝卜素破坏的影响不显著。采用切片厚度3mm的南瓜片,功率640W、处理时间350s的微波干燥工艺获取的南瓜片,粉碎0.5min,过120目筛的微波干燥法生产南瓜粉生产工艺可以获得品质优良的南瓜粉。

The effects microwave power, processing time, thickness of pumpkin slice on pumpkin powder were researched and their effects on the quality of pumpkin powder were also compared in this paper. The results show： the stronger the power of microwave was applied, the faster the dehydrate rate of the chips would be. The effects of power of micro-wave and processing time on the content of vitamin c and carotin of pumpkinslice were obvious, but the effects of thickness of pumpkin-slice on pumpkin powder were not detected. If the following processing parameters are used： thickness of pumpkin-slice 3mm,power of micro -wave 640W,processing time 350s, particle size 0.5min,and pass through 120-eyessieve, satisfactory pumpkin-powder can be obtained.