To improve heating uniformity and anthocyanin content of the blueberry pulp under microwave heating,the intermittent variable power microwave heating technology was introduced in the study.The effects of technology pa...To improve heating uniformity and anthocyanin content of the blueberry pulp under microwave heating,the intermittent variable power microwave heating technology was introduced in the study.The effects of technology parameters in terms of high microwave intensity heating time,intermittent time,low microwave intensity and low microwave intensity heating time on the blueberry pulp quality parameters(heating uniformity,average moisture content,the highest temperature and anthocyanin content)were investigated by using the response surface method.The results showed that the longer heating time under different microwave intensities resulted in the poorer heating uniformity.The intermittent stage promoted heat and mass transfer within the pulp and reduced the temperature difference and moisture gradient within the pulp,which enhanced desired uniformity of temperature and moisture distribution before entering the low microwave intensity heating stage.Therefore,the longer the intermittent time,the greater the heating uniformity.The optimal parameters were developed as high microwave intensity of 4 W·g^(-1),high microwave intensity heating time of 9.86 min,intermittent time of 10 min,low microwave intensity of 2.2 W·g^(-1)and low microwave intensity heating time of 6 min.This research might provide guidance for microwave heating berry fruits.展开更多
基金Supported by the National Natural Science Foundation of China(32072352)。
文摘To improve heating uniformity and anthocyanin content of the blueberry pulp under microwave heating,the intermittent variable power microwave heating technology was introduced in the study.The effects of technology parameters in terms of high microwave intensity heating time,intermittent time,low microwave intensity and low microwave intensity heating time on the blueberry pulp quality parameters(heating uniformity,average moisture content,the highest temperature and anthocyanin content)were investigated by using the response surface method.The results showed that the longer heating time under different microwave intensities resulted in the poorer heating uniformity.The intermittent stage promoted heat and mass transfer within the pulp and reduced the temperature difference and moisture gradient within the pulp,which enhanced desired uniformity of temperature and moisture distribution before entering the low microwave intensity heating stage.Therefore,the longer the intermittent time,the greater the heating uniformity.The optimal parameters were developed as high microwave intensity of 4 W·g^(-1),high microwave intensity heating time of 9.86 min,intermittent time of 10 min,low microwave intensity of 2.2 W·g^(-1)and low microwave intensity heating time of 6 min.This research might provide guidance for microwave heating berry fruits.
基金supported by the National Natural Science Foundation of China (NSFC) (21106178)the Scientific Research Foundation of Xuzhou (XJ11B009)+2 种基金the Polysilicon and Photovoltaic Energy Technology of Xuzhou (6AT102092)the Fundamental Research Funds for the Central Universities (2011QNA21)the State Key Laboratory of Advanced Technology for Materials Synthesis and Processing (Wuhan University of Technology) (2012-KF-13)~~
基金supported by the National Natural Science Foundation of China (21106178)Postdoctoral Science Foundation of China (20110491480)+3 种基金Scientific Research Foundation of Xuzhou, China (XJ11B009)Polysilicon and Photovoltaic Energy Technology of Xuzhou, China (6AT102092)Open Fund of the State Key Laboratory of Advanced Technology for Materials Synthesis and Processing (Wuhan University of Technology) (2012-KF-13)Scientific Research Foundation for Yong Teachers of the China University of Mining and Technology, China (2011QNA21, 2009A026)~~
