香蕉片微波真空干燥的工艺参数优化

Optimization of Microwave-Vacuum Drying Conditions of Banana Slices

利用微波真空干燥技术开发香蕉干制新产品,获取香蕉片微波真空干燥的最佳工艺。采用三因素三水平的L9(34)正交试验设计,研究真空度、微波强度和切片厚度对香蕉片产品色差、脆度、膨化率和感官品质的影响,并采用综合优化法优化香蕉片微波真空干燥的工艺参数。利用不同的微波真空干燥工艺参数所获得的香蕉片干制品品质有明显差异,经优化确定了微波真空干燥香蕉片的工艺优化点为:真空度-80 kPa,微波强度14 W/g,切片厚度12 mm;此工艺条件下获得的香蕉片干制品品质均优于微波干燥和真空油炸。利用微波真空干燥技术制备新型香蕉片干制品是可行的,优化的工艺条件可以显著提高香蕉片干制品品质,为香蕉片微波真空干燥技术的工业化应用提供理论依据。

The optimization of microwavevacuum drying conditions of banana slice. The impacts of the drying conditions,including the microwaveintensity, pressure, and banana slice thickness, etc., on the quality of the dried banana slice, such as its color, taste, fragility, and expannnnsion rate, were evaluated via orthogonal tests. The optimized mi- crowave drying conditions incude a pressure of 80 kPa, a microwave intensity of 14 W/g, and a slice thickness of 12 mm. The experimental results show that when it comes to the quality of the dried banana slice, the microwave vacuumdrying outperforms both microwave drying and vacuum frying technologies. The feasibility of scale-up of microwave vacuum drying technology of banana slice was also tentative discusses in a thought provoking way.