食品科学2012，Vol.33Issue(18)：49-52,4.
微波真空冷冻干燥对芒果干制品品质特性的影响
Effect of Microwave Vacuum Freeze Drying on the Quality of Dried Mango
摘要
Abstract
In order to obtain a better drying method for mango products, the effects of microwave vacuum freeze drying, hot- plate vacuum freeze drying and hot air drying on the rehydration rate and sensory quality of dried mango were comparatively analyzed. The results indicated that vacuum freeze drying could provide better indices of dried products when compared with hot-air drying. Microwave vacuum freeze dried mango exhibited the best rehydration performance with rehydration rates of 3.363 and 3.674 at 25 ~C and 100 ~C, respectively, followed by hot-plate vacuum freeze dried mango with rehydration rates comparable to those of microwave vacuum freeze dried mango at 25 ℃ and 100 ℃; the worst rehydration properties were obtained when mango was dried by hot air drying with rehydration rates of 2.140 and 3.028 at 25 ~C and 100 ~C, respectively. Similarly, microwave vaccum freeze drying resulted in the best color, aroma and taste in dried mango, followed by hot-plate vacuum freeze drying; hot air dried mango showed the worst color, aroma and taste.关键词
芒果/干制品/微波真空冷冻干燥/热板真空冷冻干燥：热风干燥/品质Key words
mango/dried products/microwave vacuum freeze drying/hot-plate vacuum freeze drying/hot-air drying/quality分类
轻工纺织引用本文复制引用
姜唯唯,刘刚,张晓喻,范辉建,张宏..微波真空冷冻干燥对芒果干制品品质特性的影响[J].食品科学,2012,33(18):49-52,4.基金项目
攀枝花市科技局产业推进项目 （）
