【摘要】 采用单因素试验和正交试验,探讨微波干燥方式、微波功率、铺盘质量、干燥温度、送料速度、间歇时间等影响因子对猕猴桃果脯干燥效果的影响。结果表明:采用间歇式干燥,铺盘质量8 kg/m~2微波干燥机的微波输出功率8.25kW,干燥温度80℃,送料速度4 min/次,间歇时间控制在3 min以内,所得产品品质较好。更多还原

【Abstract】 By adopting single factor test and orthogonal experiment,the paper mainly probes into the in- fluence of affections such as the microwave drying method,microwave efficiency,traying weight,drying temperature,feed speed and pause time on the drying effect of kiwi preserved fruit.The result demonstrates that the best quality of product can be gained on such conditions as intermittent drying,traying weight (2.0kg/tray),microwave output power of a microwave drier,8.25kW,drying temperature,80℃,feed speed,4min/tim and pause time within 3min.更多还原