食品工业科技2011，Vol.32Issue(7)：332-334,3.
桃脆片的微波真空干燥工艺研究
Study on microwave-vacuum drying technology of peach slice
常虹 1周家华 1兰彦平 1王皓1
作者信息
- 1. 北京市农林科学院农业综合发展研究所,北京,100097
- 折叠
摘要
Abstract
The experiments of microwave-vacuum drying of peach slices were conducted to improve the drying productivity and decrease the drying energy consumption. The effects of microwave power applied, sample thickness and drying time on the microwave drying characteristics was studied by the single factor experiment and orthogonal experiment with three factors. Warm air drying and vacuum freeze drying on peach slices were compared about the form,color and vitamin C content of products prepared by the two kinds of drying methods. The results showed that the optimal combination of the parameters for the microwave-vacuum drying technology of peach slices was as follows:drying power 600W, thickness of slices 3mm and drying time 120min,the microwave -vacuum drying was relatively suitable because the physio - chemical nature of the product by microwave-vacuum drying was superior to warm air drying.关键词
桃片/微波真空干燥/热风干燥/工艺条件Key words
peach slice/microwave-vacuum drying/warm air drying/technology condition分类
轻工纺织引用本文复制引用
常虹,周家华,兰彦平,王皓..桃脆片的微波真空干燥工艺研究[J].食品工业科技,2011,32(7):332-334,3.
