超声-真空脱水土豆片

Ultrasonic-vcuum Dehydrated Potato Chips

为缩短干燥时间和提高干制品的品质,采用超声波协同真空干燥土豆的方法,在不同超声能(0,3.5,5.3和7.0 W/g)和不同温度(65℃和75℃)条件下,测定土豆的干燥曲线,比较不同干燥条件下内部水分的有效扩散系数,建立相应干燥动力学模型。结果表明,超声能和超声温度对干燥速率有显著影响。和真空干燥技术相比,超声-真空干燥技术使土豆片的干燥时间迅速减少,超声能越大,干燥速率越快。超声-真空干燥土豆片的外观品质、营养价值(抗坏血酸的保留)、复水性、微观结构也更具优势。此外,利用Wang and Singh模型建模能够很好地模拟土豆片的超声-真空干燥规律。

In order to shorten the drying time and improve the quality of dried products,potato was dried by ultrasonic synergy vacuum,which combined the advantages of ultrasound and vacuum drying.Under different ultrasonic power(0,3.5,5.3,7.0 W/g)and different temperature(65℃and 75℃),the drying kinetics model was established.Furthermore,the precipitation rate and the effective diffusion coefficient of potatoes were measured.The results showed that the ultrasound power and the temperature had a significant effect on the drying rate.Compared with the vacuum drying technology,ultrasonic-vacuum drying technology reduced the drying time of potato chips,and the greater the power,the faster the drying rate.The production quality,nutritional value(retention of ascorbic acid),rehydration potential and microstructure of ultrasonic-vacuum dried potato chips had great advantages than the traditional drying.In addition,Wang and Singh model could well reflect the regularity of ultrasonic-vacuum dried potato chips.