紫马铃薯片真空微波干燥动力学及工艺优化
Drying kinetics and processing optimization of vacuum-microwave drying of purple potato slices

研究了紫马铃薯片在真空压力-0.05、-0.06、-0.07 MPa,微波功率400、500、600 W及厚度2、3、4 mm下的干燥动力学及最适干燥条件。结果表明,紫马铃薯片真空微波干燥是一个先快后慢的过程,其中微波功率对紫马铃薯片干燥过程的影响最大,功率越大,干燥速率越快。干燥动力学拟合发现Page模型最适于拟合紫马铃薯片真空微波干燥过程中的水分比变化。通过对平均干燥速率、总色差、花青素含量、溶胀能力、吸水性和吸油性的综合评价系数和隶属度分析,得出紫马铃薯片真空微波干燥的最佳工艺参数为:-0.05 MPa、400 W、2 mm。
Effects of vacuum(-0.05,-0.06,-0.07 MPa),power(400,0,600 W)and thickness(2,3,4 mm)on the vacuum-microwave drying characteristics of purple potato slices were studied.Results showed that the vacuum-microwave drying process of purple potato slices was accelerated first and then slowed down over time.The drying rate was positively affected by microwave power.In addition,the model of Page was suitable for fitting the moisture ratio of purple potato slices during vacuum-microwave drying.Based on the comprehensive analyses of the average drying rate,total color difference,anthocyanin content,swelling power,water and oil absorption capacity,the optimum conditions for vacuum-microwave drying of purple potato slices were identified as -0.05 MPa,400 W and 2 mm.