摘要
以板椒失水率及板椒干燥品质为评价指标进行板椒微波干燥的正交试验,综合分析了板椒微波干燥工艺参数对板椒干燥品质的影响,得到板椒干燥的最优工艺参数为:微波功率为4000W、干燥时间为20min、板椒处理方式为在板椒表面扎孔、微波工作方式为180s/180s间歇加热方式。
The dehydration rate and drying quality were used as evaluation indexes to do the orthogonal experiment, and the effect of microwave drying tech- nological parameters on drying quality was synthetically analyzed. The result showed that the best parameters were 4kw microwave output power, 180s/180s intermittent heating mode, 20 minutes drying time, with the pepper surface pricking as the processing mode.
出处
《中国农机化学报》
2015年第1期168-170,共3页
Journal of Chinese Agricultural Mechanization
基金
新疆石河子职业技术学院资助(ZY2012-1)
关键词
板椒
大功率
微波干燥
正交试验
pepper
high-power, microwave drying
orthogonal experiment
