微波干燥对辣椒三刺激值的影响

Effect of microwave drying on the tristimulus values in capsicum

辣椒是人们日常生活中常用的调味品,并且具有保健功效。不同干燥条件对辣椒色泽的影响不同。色泽是食品品质的重要鉴定指标之一。测定微波干燥过程中辣椒的CIE三刺激值,以此为依据建立相应的模型,为预测和控制辣椒色泽变化提供依据。结果表明,X值是三刺激值中的最佳指标。

Capsicum is usually used for seasoning of foods in people＇s life, and it has sanitarian effect. Different drying conditions have different influence about the capsicum＇s color. The color is one of food quality important appraisal targets. Determination of microwave drying process of capsicum CIE tristimulus values, as the basis for establishes of the corresponding model, provide a basis for the prediction and control of capsicum color changes. The result indicated that X of value is in three stimulation value optimal parameter.