【作者】 邓凯波； 雷小琴； 张怡； 郑宝东； 陈荣茂；

【Author】 Deng Kaibo;Lei Xiaoqin;Zhang Yi;Zheng Baodong;Chen Rongmao;College of Food Science,Fujian Agriculture and Forestry University;Fujian Township Enterprises Corporation;

【机构】 福建农林大学食品科学学院； 福建省乡镇企业联合总公司；

【摘要】 本文研究了香蕉片的微波真空干燥特性及干燥工艺。结果显示,干燥过程中各因素对香蕉片失水速率影响程度为微波强度>初始水分含量>切片厚度>真空度;对干燥工艺进行优化,以真空度为-80kPa,微波强度为12 W/g,切片厚度为14mm的最佳工艺参数进行干燥,可获得品质较佳的香蕉片干品。更多还原

【Abstract】 Microwave vacuum drying characteristics and technology optimization of Banana slices were studied.The results showed that the influence of four factors on the dehydration rate during drying process is microwave intensity > initial moisture content > slice thickness > vacuum degree;and the optimized technology of microwave vacuum drying for banana slices is vacuum degree-80 kPa,microwave intensity 12W/g,and slices thickness 14 mm,and the dried banana slices had the optimal quality.更多还原