微波真空膨化后的黑加仑硬度研究

Study on hardness of blackcurrant after microwave vacuum expansion

针对黑加仑不易贮藏的特点,在渗透脱水的基础上,利用微波真空技术进行快速去水。通过单因素试验获得微波功率、初始含水率和真空压强对膨化后黑加仑硬度的影响规律。在不同的微波功率下,黑加仑的硬度呈现出了初期恒定和后期增加两个阶段。在不同的初始含水率下,黑加仑的硬度呈现出了初期缓慢增加和后期快速增加两个阶段。在不同的真空压强下,黑加仑的硬度呈现出了不断增加的趋势。该研究表明,只要微波真空膨化的初始条件设置合理,即可获得硬度合理的黑加仑膨化制品。

In view of the difficulty in storage of blackcurrant, the microwave vacuum technology was used to dehydrate the blackcurrant rapidly on the basis of osmotic dehydration. The effects of microwave power, initial moisture content and vacuum pressure on the hardness of expanded blackcurrant were obtained by single factor test. Under different microwave power, the hardness of blackcurrant shows two stages: initial constant and later increase. At different initial moisture content, the hardness of blackcurrant shows two stages: slow increase at the initial stage and rapid increase at the later stage. Under different vacuum pressures, the hardness of blackcurrant shows an increasing trend. The results show that as long as the initial conditions of microwave vacuum extrusion are set reasonably, reasonable hardness of blackcurrant extruded products can be obtained.