| 微波对苹果脆片干燥特性的影响 |
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| 引用本文： | 郑素霞,李远志,罗树灿,黄苇.微波对苹果脆片干燥特性的影响[J].华南农业大学学报,2004,25(3):109-111. |
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| 作者姓名： | 郑素霞 李远志 罗树灿 黄苇 |
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| 作者单位： | 华南农业大学,食品学院,广东,广州,510642;仲恺农业技术学院,食品系,广东,广州,510225;华南农业大学,食品学院,广东,广州,510642 |
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| 基金项目： | 广东省农业攻关资助项目(2002C20408)，广州市科技攻关重点项目(2003Z1-E0072) |
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| 摘 要： | 研究了微波以及真空微波干燥条件下苹果脆片的干燥特性。干燥过程分为恒速和降速过程。微波功率越强则失水速率越大，其恒速期相对较短，整个干燥过程失水基本在降速期进行。真空微波处理可以得到膨化、孔洞细小致密的苹果脆片。在苹果片初始水的质量分数为7．67％时有最大的膨化效果。
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| 关 键 词： | 微波 真空微波 干燥特性 苹果脆片 |
| 文章编号： | 1001-411X(2004)03-0109-03 |
Effect of microwave on the dehydration feature of apple crispy chips |
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| ZHENG Su-xi,LI Yuan-zhi,LUO Shu-can,HUANG Wei.Effect of microwave on the dehydration feature of apple crispy chips[J].Journal of South China Agricultural University,2004,25(3):109-111. |
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| Authors: | ZHENG Su-xi LI Yuan-zhi LUO Shu-can HUANG Wei |
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| Abstract: | The dehydration features of apple crispy chips under microwave and vacuum in combination with microwave were studied. The drying progress could be divided into constant speed phase and decreasing speed phase. The stronger the microwave power the more rapid the loss of water from the apple chips would be, and shorter the constant speed phase would become. During the whole drying progress, the loss of water mostly occurred in the decreasing speed phase. By vacuum microwave treatment, well expanded apple crispy chips with densely distributed micro-pores could be achieved. Regulating the apple chips to have a water content of 7.67% before processing by microwave drying could result in the optimal expanding effect. |
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| Keywords: | microwave vacuum microwave dehydration feature apple crispy chip |
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