摘要
研究了3 min罗非鱼片在真空度0.03、0.06、0.09 MPa和微波功率100、200、300 W下进行了真空微波干燥实验的水分比与时间关系,结果表明:增大微波功率能提高干燥速率;提高真空度能降低最终的水分含量;在高真空度下,微波功率对干燥速率的影响不明显。此外,通过实验数据建立罗非鱼真空微波干燥模型,发现Page模型最适合于拟合微波真空干燥薄层罗非鱼片,并用拟合的模型曲线与真实值进行验证,证明Page模型具有良好的效果。
Vacuum-microwave drying of tilapia fillets during different vacuum（0.03 MPa to 0.09 MPa） and different microwave power（100 W to 300 W） was investigated.Results showed that the higher microwave power is,the MR decreased more obviously.The higher the vacuum is,the smaller MR is at the end of drying.Meanwhile,the power of microwave had less noticeable influences under high vacuum.In addition,the suitable mathematical model which can be used to describe the relationship of moisture ratio and drying time was established in this paper.The results showed that the model of Page is the most suitable model to predicted values consistent with the observed values.After comparison of fitting curves and the observed values,we find out the model of Page is good at fitting tilapia fillets during vacuum-microwave drying.
出处
《食品科技》
CAS
北大核心
2010年第11期101-104,共4页
Food Science and Technology
基金
国家"十一五"科技支撑计划项目(2007BAD76B06)
国家自然科学基金项目(31060218)
海南省自然科学基金项目(309006)
关键词
真空
微波
罗非鱼片
干燥
动力学
vacuum
microwave
tilapia fillets
drying
kinetics
