鲜牛奶真空微波干燥工艺的研究初探

Elementary study on fresh milk by microwave-vacuum drying

以鲜乳为原料,研究在4.02 kW的相同功率、不同的真空度条件下,干燥时间对乳干燥后的状态、质量、温度、维生素C的含量的影响。结果表明,在功率为4.02 kW下,真空度70 kPa时干燥9 min左右干燥,成粉效果较为理想。

Taken milk as raw material of our experiment, we studied the effect of drying time on form,weight,temperature,content of vitamin C of dried milk with same microwave power and different degree of vacuum. The results showed that under the condition of vacuum 70 kPa, drying time 9min with microwave power 4.02 kW, the product has better state.