CAJ | 학술논문

为研究渗透脱水后黑加仑浆果的微波真空膨化特性及其工艺参数确定，文章通过单因素试验，研究微波功率、真空度、初始含水率及处理量对黑加仑浆果膨化特性的影响；通过二次回归正交试验，分析微波强度、真空度、初始含水率、膨化时间与黑加仑浆果膨化率的关系，优化工艺参数。在微波真空条件下，黑加仑整果的体积膨胀过程有迅速增长和缓慢增加两个阶段，符合Exponent rise to maximum函数规律，每个因素对整果膨胀系数和动力系数的综合作用，决定微波真空膨化黑加仑整果膨化率；各因素对膨化率影响的主次顺序为膨化时间、真空度、微波强度、初始含水率。研究结果可为微波真空膨化浆果的工业化生产提供技术依据。
위연구삼투탈수후흑가륜장과적미파진공팽화특성급기공예삼수학정，문장통과단인소시험，연구미파공솔、진공도、초시함수솔급처리량대흑가륜장과팽화특성적영향；통과이차회귀정교시험，분석미파강도、진공도、초시함수솔、팽화시간여흑가륜장과팽화솔적관계，우화공예삼수。재미파진공조건하，흑가륜정과적체적팽창과정유신속증장화완만증가량개계단，부합Exponent rise to maximum함수규률，매개인소대정과팽창계수화동력계수적종합작용，결정미파진공팽화흑가륜정과팽화솔；각인소대팽화솔영향적주차순서위팽화시간、진공도、미파강도、초시함수솔。연구결과가위미파진공팽화장과적공업화생산제공기술의거。
Microwave power, initial moisture content, vacuum degree and sample mass were selected to investigate the microwave puffing characteristics by means of the single factor experiments. The quadratic regression orthogonal rotary method was used to analyze the effect of microwave intensity, initial moisture content, vacuum degree and puffing time on the expansion ratio. The models of expansion ratio of whole blackcurrant berry were established as the function of the influencing factors in terms of microwave intensity, vacuum degree, initial moisture content and puffing time. The optimum processing parameters of microwave vacuum puffing were obtained. The results showed puffing time had the most significant effect on expanding ratio (P<0.05), followed by the vacuum degree, microwave intensity and initial moisture content. The volume expansion process of puffed whole blackcurrant berry involved in rapidly and slowly increasing stages, which obeyed Exponent rise to maximum equation.The research may provide the valuable theoretical basis for industrialized production of microwave vacuum puffing berry.