黑加仑浆果微波真空膨化特性

Microwave- vacuum puffing characteristics and process parameters optimization of blackcurrant berry

为研究渗透脱水后黑加仑浆果的微波真空膨化特性及其工艺参数确定,文章通过单因素试验,研究微波功率、真空度、初始含水率及处理量对黑加仑浆果膨化特性的影响;通过二次回归正交试验,分析微波强度、真空度、初始含水率、膨化时间与黑加仑浆果膨化率的关系,优化工艺参数。在微波真空条件下,黑加仑整果的体积膨胀过程有迅速增长和缓慢增加两个阶段,符合Exponent rise to maximum函数规律,每个因素对整果膨胀系数和动力系数的综合作用,决定微波真空膨化黑加仑整果膨化率;各因素对膨化率影响的主次顺序为膨化时间、真空度、微波强度、初始含水率。研究结果可为微波真空膨化浆果的工业化生产提供技术依据。

Microwave power, initial moisture content, vacuum degree and sample mass were selected to investigate the microwave puffing characteristics by means of the single factor experiments. The quadratic regression orthogonal rotary method was used to analyze the effect of microwave intensity, initial moisture content, vacuum degree and puffing time on the expansion ratio. The models of expansion ratio of whole blackcurrant berry were established as the function of the influencing factors in terms of microwave intensity, vacuum degree, initial moisture content and puffing time. The optimum processing parameters of microwave vacuum puffing were obtained. The results showed puffing time had the most significant effect on expanding ratio （P〈0.05）, followed by the vacuum degree, microwave intensity and initial moisture content. The volume expansion process of puffed whole blackcurrant berry involved in rapidly and slowly increasing stages, which obeyed Exponent rise to maximum equation.The research may provide the valuable theoretical basis for industrialized production of microwave vacuum puffing berry.