桃脆片的微波真空干燥工艺研究

Study on microwave-vacuum drying technology of peach slice

为提高果蔬干制产品质量,降低干燥能耗,通过单因素及正交实验,研究了微波功率、干燥时间、物料厚度对桃脆片干燥特性的影响,确定了桃片微波真空干燥的最佳工艺条件,并将热风干燥桃片和微波真空干燥桃片在产品外观、营养成分、质构方面进行比较,结果表明:最佳工艺条件为微波功率600W,切片厚度3mm,干燥时间120min。微波真空干燥更适合于桃脆片产品的干燥,其产品的各项物理、化学性质均优于热风干燥产品。

The experiments of microwave-vacuum drying of peach slices were conducted to improve the drying productivity and decrease the drying energy consumption. The effects of microwave power applied, sample thickness and drying time on the microwave drying characteristics was studied by the single factor experiment and orthogonal experiment with three factors. Warm air drying and vacuum freeze drying on peach slices were compared about the form,color and vitamin C content of products prepared by the two kinds of drying methods. The results showed that the optimal combination of the parameters for the microwave-vacuum drying technology of peach slices was as follows=drying power 600W,thickness of slices 3 mm and drying time 120min,the microwave -vacuum drying was relatively suitable because the physio-chemical nature of the product by microwave- vacuum drying was superior to warm air drying.