【摘要】 通过对７种果蔬微波干制的研究结果表明：干制品的感观品质与果蔬鲜料的含水量呈负相关倾向；高含水量及低含水量果蔬的失水速率在干燥过程中各呈规律性变化；合理设置干燥各阶段的微波强度是决定干燥速度及制品品质的关键。本研究确定了马铃薯、洋葱、苹果等微波干制的合理的工艺流程及预处理方法。更多还原

【Abstract】 Seven kinds of fruits and vegetables were dried by microwaves. The results showed that the appearance quality of the products was negetively correlated to water content of raw materials.The curve of water lose speed changed regularly,and showed difference between high and lower water content materials. Selecting proper microwave intensity was the key factor during different drying phases. The drying technigues of potato,onion, apple were found.更多还原