摘要
进行了微波干燥紫心甘薯片脱水试验，获得了微波干燥紫心甘薯片失水规律，建立了紫心甘薯片微波干燥模型，以采用Page方程拟合较好。考察微波干燥对紫心甘薯色素的影响，结果表明：在微波功率700W、切片厚度6mm、前期干燥时间20～50s，获得的产品色素含量较高。
A series of microwave drying tests on purple sweet potato have been conducted. The microwave dehydrating characteristics of purple sweet potato slices were obtained, and the regression model of microwave drying which was in accord with the equation of Page was developed. The microwave drying effect on purple sweet potato pigment showed that when the microwave power output was 700 W, the thickness of slices was 6 ram, the prophase drying time was between 20 and 50 s, and the pigment content of the product was higher.
出处
《江苏农业学报》
CSCD
北大核心
2008年第6期917-921,共5页
Jiangsu Journal of Agricultural Sciences
基金
江苏省农业科技自主创新基金项目[CX(07)611]
关键词
微波
干燥
紫心甘薯
色素
microwave
drying
purple sweet potato
pigment
