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为考察脉冲电场预处理对胡萝卜片微波干燥特性的影响,以胡萝卜片微波干燥单位时间降水率和复水率作为试验指标,设计了4因素(脉冲频率、电场强度、微波功率密度和切片厚度)二次回归正交组合试验,得出经预处理后胡萝卜片微波干燥失水速率曲线。用SPSS软件进行回归分析,得到预处理后胡萝卜片微波干燥动力学方程和各指标回归方程,并对指标进行了综合优化。结果表明:经脉冲电场预处理后胡萝卜片微波干燥动力学方程分段适用Page模型;脉冲频率和电场强度对胡萝卜片微波干燥单位时间降水率影响显著;脉冲频率对复水率影响显著,电场强度对复水率影响不显著;最优工艺组合为脉冲频率30Hz、电场强度2.0kV/cm、微波功率密度1.0W/g和切片厚度4.0mm;在最优工艺条件下,胡萝卜片单位时间降水率和复水率均得到提高。
In order to investigate the effect of pulse electric field pretreatment on microwave drying characteristics of carrot slices, four factors (pulse frequency, electric field intensity, microwave power density and slice thickness) were designed using the microwave drying time and water recovery rate of carrot slices as experimental indexes. Quadratic regression orthogonal combination test, obtained after pretreatment carrot microwave drying loss rate curve. Using SPSS software for regression analysis, the microwave drying kinetics equation and the regression equation of each index were obtained after pretreatment, and the indexes were comprehensively optimized. The results show that the microwave drying kinetics of carrot slices after pulsed electric field pretreatment can be applied to the Page model. The pulse frequency and electric field intensity have significant influence on the microwave drying unit time precipitation rate of carrot slices. The pulse frequency has a significant effect on the water recovery rate, The optimum combination of technology was pulse frequency of 30Hz, electric field intensity of 2.0kV / cm, microwave power density of 1.0W / g and slice thickness of 4.0mm. Under optimum conditions, the precipitation rate per unit time of carrot slices And rehydration rate are improved.