【摘要】 通过温度和切片厚度的单因素研究苦瓜片的热风干燥曲线,然后利用3因素3水平的响应面分析法优化微波进一步干燥的工艺条件并建立回归模型。结果表明,微波功率、切片厚度和载样量对失水速率有极显著的影响,切片厚度和载样量对耗电量有极显著的影响,微波功率对苦瓜感官质量有极显著的影响。微波功率320W、切片厚度0.6cm、载样量40g时,失水速率为7.33g/min,耗电量为0.09kW·h/kg,感官质量值为8.76。更多还原

【Abstract】 The drying curves of Momordica Charantia L by heated-air were first studied by single factor experiment including temperature and section thickness, then the further drying processing conditions of microwave were optimized by response surface analysis at three factors and three levels, meanwhile the corresponding regression models were also set up too. The results showed that microwave power, section thickness and sample load had tremely significant influences on dehydration rate, section thickness and sample load had tremely significant influences on electricity consumption and microwave power had tremely significant influences on sensory quality. The dehydration rate was 7.33 g/min, the electricity consumption was 0.09 kW·h/ kg and the sensory quality was 8.76 when drying processing conditions of Momordica Charantia L were as follows: microwave power was 320 W, section thickness was 0.6 cm and sample load was 40 g.更多还原