【摘要】 初步研究微波真空干燥菠萝粉的工艺条件。分析不同微波功率,时间及糊精添加量对菠萝粉干燥特性的影响,并与70℃热风干燥产品在VC保留率、色泽、溶解时间等方面进行比较。结果表明,采用微波功率1800W,干燥时间40min,麦芽糊精与菠萝浆质量比为3∶20(W∶W)的微波真空干燥工艺条件,产品色泽良好,水分含量为4.9%,微波真空干燥产品多项指标均优于热风干燥产品。更多还原

【Abstract】 Preliminary studies were undertaken to investigate the technologic conditions for producing pineapple powder by microwave vacuum drying. The effects of micro-wave power, the drying time as well as the different dextrin recruitment on quality of the pineapple powder were analyzed. In order to assess the quality of the product, 70 ℃ warm air drying and microwave vacuum drying products were compared from the prospects of Vc retention rate, the color, the dissolving time and so on. The results indicated that the quality of the vacuum microwave drying product under the microwave power 1 800 W, the drying time 40 min, the ratio of malt dextrin to the pineapple pulp 3∶20(W∶W) was superior to that of the warm air drying product. The color of the product is good and the water content accounts for 4.9%.更多还原