Studies on optimization of combined hot - air and microwave vacuum drying technology for blueberries

被引：0

作者：

Bi, Jinfeng ^{[1
]}

Shao, Chunlin ^{[1
]}

Chen, Qinqin ^{[1
]}

Liu, Xuan ^{[1
]}

Wu, Xinye ^{[1
]}

Si, Xu ^{[1
]}

机构：

[1] Institute of Agro-Products Processing Science and Technology, CAAS, Key Laboratory of Agro-Products Processing, Beijing,100193, China

来源：

Journal of Chinese Institute of Food Science and Technology | 2014年 / 14卷 / 10期

关键词：

Explosions - Microwave generation - Drying - Moisture determination - Energy utilization - Regression analysis;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

To optimize the conditions for hot air - microwave vacuum drying of blueberries, the effects of experimental variables, including initial moisture content, microwave temperature, microwave power, vacuum degree and microwave drying time, on moisture content, explosion ratio and specific energy consumption had been studied by single factor and linear regression orthogonal experiment. Results showed that the best conditions were initial moisture content 30%-40%, microwave temperature 80℃, microwave power 1.5 kW, vacuum degree -80KPa, and microwave drying time 4min. According to linear regression orthogonal experiment, the effects of microwave power and drying time on the final moisture content were significant (P ©, 2014, Chinese Institute of Food Science and Technology. All right reserved.

引用

页码：92 / 100

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