摘要
为提高蚕豆干制品的品质,缩短干燥时间,利用真空微波干燥技术对青蚕豆进行干燥,采用单因素及正交试验,研究了蚕豆初始含水率、微波功率及真空度对其干燥特性、膨化率及叶绿素保存率的影响。结果表明:蚕豆干制较适宜的工艺条件为蚕豆初始含水率46.02%、微波功率6W/g、真空度0.08MPa,在此工艺参数下得到的产品膨化率为2.35,叶绿素保存率为71.78%。研究结果为蚕豆的干燥和工业化生产提供理论参考。
Microwave vacuum drying was used to improve quality and reduce drying time of broad bean products.Singlefactor and orthogonal tests were used to explore the effect of initial water content,microwave power,vacuum degree on drying characteristics,puffed rate and retention rate of chlorophyll in broad bean.Results indicated that the optimal microwave vacuum drying parameters were initial water content of 46.02% in broad bean,microwave power of 6 W/g,and vacuum degree of 0.08 MPa.Under the optimal drying conditions,the puffing degree of broad bean was 2.35 and the retention rate of chlorophyll was 71.78%.These investigations provide a theoretical reference for broad bean drying and industrial production.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第14期100-103,共4页
Food Science
基金
江苏省农业科技自主创新资金项目(CX(11)2067)
关键词
蚕豆
真空微波
干燥
工艺
broad bean
vacuum microwave
puffing drying
process parameters
作者简介
吴海虹（1976-），女，助理研究员，硕士，主要从事农产品深加工研究。E-mail：wuhaihong169@163．com
通信作者：刘春泉（1959-），男，研究员，硕士，主要从事农产品精深加工与产业化开发研究。E—mail：1iuchunquan2009@163．com
