CAJ | 학술논문

提高水果干燥效率、干制品质量和降低干燥能耗,对草莓切片进行微波真空干燥,研究草莓切片微波真空干燥特性及其干后品质.通过二次回归正交试验,建立各指标与干燥功率、样品厚度及干燥室压力等因素间的回归数学模型,分析草莓切片微波干燥特性,讨论干燥功率、样品厚度及干燥室压力等因素对干制品的复水率、VC保存率和干燥能耗的影响.结果表明:随着样品厚度与压力的降低和干燥功率的增加,干燥速率增加;随着样品厚度的增加和干燥功率与压力的降低,复水率和VC保存率增加;随着样品厚度与干燥功率的增加和压力的降低,干燥能耗减少.最后,利用多目标非线性优化方法,确定了草莓切片微波真空干燥最优工艺参数,即微波功率6.18W/g、切片厚度5.05mm、干燥室压力55.19Pa.
제고수과간조효솔、간제품질량화강저간조능모,대초매절편진행미파진공간조,연구초매절편미파진공간조특성급기간후품질.통과이차회귀정교시험,건립각지표여간조공솔、양품후도급간조실압력등인소간적회귀수학모형,분석초매절편미파간조특성,토론간조공솔、양품후도급간조실압력등인소대간제품적복수솔、VC보존솔화간조능모적영향.결과표명:수착양품후도여압력적강저화간조공솔적증가,간조속솔증가;수착양품후도적증가화간조공솔여압력적강저,복수솔화VC보존솔증가;수착양품후도여간조공솔적증가화압력적강저,간조능모감소.최후,이용다목표비선성우화방법,학정료초매절편미파진공간조최우공예삼수,즉미파공솔6.18W/g、절편후도5.05mm、간조실압력55.19Pa.
To improve the drying productivity and the quality of dried fruits, and to decrease the drying energy consumption,experiments were conducted to study the microwave-vacuum drying characteristics of strawberry slices and the quality of their dried products. The quadratic regression orthogonal design method was employed to establish regression mathematical models describing the relationships between the rehydration ratio of dried strawberry slices, vitamin C retention ratio or the energy consumption durinzg drying and drying power, sample thickness and drying chamber pressure. The effects of these variables on these functions were dealt with. Decreasing sample thickness and drying chamber pressure and increaing drying power could individually result in a higher dehydraation rate. The rehydration ratio of dried strawberry slices and vitamin C retention ratio became both higher, with increasing sample thickness or decreasing drying chamber pressure. The energy consumption during drying tended downward, as sample thickness and drying power increased or drying chamber pressure increased. The optimum process parameters for drying strawberry slices were determined by multivariable nonlinear optimization method as follows:drying power, 6.18 W/g; sample thickness, 5.05 mm; and drying chamber pressure, 55.19 Pa.