In order to study the temperature simulation of berry slices in microwave vacuum puffing process, numerical simulation method was used to simulate the temperature in different time according to theoretical calculation...In order to study the temperature simulation of berry slices in microwave vacuum puffing process, numerical simulation method was used to simulate the temperature in different time according to theoretical calculation result and the deviation had been verificated throughout the experiment. The better uniform of temperature between experiment and simulation could be concluded except in the period of rapid temperature increase. The temperature reached the high point of 130.25℃ in the middle point of slices at 100 s, while the temperature was over 50℃ in external parts of slices for the reason of thermal diffusion. Conclusions could be drawn that the model was effective and numerical analysis could simulate the temperature simulation for berry leather in microwave vacuum puffing process.展开更多
Microwave technology is fit for the processing of berry products,but it may affect nutrition components of berry fruit.To improve the nutritional value of the berry products,the influences of microwave vacuum puffing ...Microwave technology is fit for the processing of berry products,but it may affect nutrition components of berry fruit.To improve the nutritional value of the berry products,the influences of microwave vacuum puffing conditions on the anthocyanin content of raspberry snack were investigated using central composite experiments.Results indicated that vacuum pressure had the most significant effect on the anthocyanins of berry snack,followed by the puffing time,microwave power,and initial moisture content.The interaction between microwave power and puffing time on the anthocyanins was extremely significant.Under microwave power of 2.68 kW and the puffing time of 81.00 s,the anthocyanin content of raspberry snack was retained at high level.The results can provide some technological basis for the berry fruit products processed with high quality.展开更多
基金Supported by the Key Project of Education Department of Heilongjiang Province of China (12521z003)the National Natural Science Foundation of China (31071579)the Key Program of the Natural Science Foundation of Heilongjiang Province of China (ZD201013)
文摘In order to study the temperature simulation of berry slices in microwave vacuum puffing process, numerical simulation method was used to simulate the temperature in different time according to theoretical calculation result and the deviation had been verificated throughout the experiment. The better uniform of temperature between experiment and simulation could be concluded except in the period of rapid temperature increase. The temperature reached the high point of 130.25℃ in the middle point of slices at 100 s, while the temperature was over 50℃ in external parts of slices for the reason of thermal diffusion. Conclusions could be drawn that the model was effective and numerical analysis could simulate the temperature simulation for berry leather in microwave vacuum puffing process.
基金The authors thank the financial support by the National Natural Science Foundation of China(No.31071579&31271911)the Key Program of the Natural Science Foundation of Heilongjiang Province of China(No.ZD201013)Key Project of Education Department of Heilongjiang Province of China(No.12521z003)for this research project.
文摘Microwave technology is fit for the processing of berry products,but it may affect nutrition components of berry fruit.To improve the nutritional value of the berry products,the influences of microwave vacuum puffing conditions on the anthocyanin content of raspberry snack were investigated using central composite experiments.Results indicated that vacuum pressure had the most significant effect on the anthocyanins of berry snack,followed by the puffing time,microwave power,and initial moisture content.The interaction between microwave power and puffing time on the anthocyanins was extremely significant.Under microwave power of 2.68 kW and the puffing time of 81.00 s,the anthocyanin content of raspberry snack was retained at high level.The results can provide some technological basis for the berry fruit products processed with high quality.
