代建武,杨升霖,王杰,温梦达,付琪其,黄欢.微波真空干燥对香蕉片干燥特性及品质的影响[J].农业机械学报,2020,51(s1):493-500.
DAI Jianwu,YANG Shenglin,WANG Jie,WEN Mengda,FU Qiqi,HUANG Huan.Effect of Microwave Vacuum Drying Conditions on Drying Characteristics and Texture Structure of Banana Chips[J].Transactions of the Chinese Society for Agricultural Machinery,2020,51(s1):493-500.
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| 微波真空干燥对香蕉片干燥特性及品质的影响 [下载全文] |
| Effect of Microwave Vacuum Drying Conditions on Drying Characteristics and Texture Structure of Banana Chips [Download Pdf][in English] |
| 投稿时间：2020-08-10 |
| DOI：10.6041/j.issn.1000-1298.2020.S1.058 |
| 中文关键词: 香蕉片 微波真空干燥 品质 动力学 |
| 基金项目:四川省科技创新人才计划项目（2020JDRC0066） |
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| 中文摘要:为研究香蕉片微波真空干燥特性及品质，探讨了不同干燥因素对香蕉片干燥速率及品质的影响，在不同干燥温度（45、50、55、60℃）、微波功率密度（28、53、82W/g）、真空度（75、80、85、90kPa）及切片厚度（4、6、8、10mm）条件下对香蕉片进行微波真空干燥试验，并运用Weibull模型拟合了香蕉片微波真空干燥特性曲线。试验结果表明：随着干燥温度、微波功率密度及切片厚度的增加，干燥时间缩短;Weibull 分布函数能够较好地模拟香蕉片微波真空干燥过程，尺度参数α随干燥温度、微波功率密度和切片厚度的增加而降低，而干燥条件的变化对形状参数β影响甚微；色泽与干燥温度、微波功率密度、真空度及切片厚度均有关，干燥温度与真空度越高，色差越小，且随微波功率密度的上升而增大及切片厚度的增加呈先减小后增大的趋势；微波功率密度和切片厚度是影响复水比的主要因素，微波功率密度为28W/g、切片厚度为4~8mm时，干燥后的香蕉脆片复水性能较好。香蕉脆片的最佳干燥参数为干燥温度60℃、微波功率密度28W/g、真空度90kPa、切片厚度6mm，此条件下香蕉脆片酥脆度最佳，孔隙分布均匀一致。该研究探索了真空微波干燥技术下香蕉片的干燥特性和品质，为香蕉片微波真空干燥技术的应用提供了理论指导。 |
| DAI Jianwu YANG Shenglin WANG Jie WEN Mengda FU Qiqi HUANG Huan |
| Sichuan Agricultural University |
| Key Words:banana chips microwave vacuum drying quality dynamics |
| Abstract:Bananas are the most widely planted tropical fruit in the world by far. They are rich in nutrients and have the effects of promoting gastrointestinal peristalsis, clearing heat and moistening lungs and protecting cardiovascular and cerebrovascular. Bananas are soft and hard to store, which lead to huge waste. Microwave vacuum drying technology is a new drying technology combining vacuum drying and microwave drying. In order to study the microwave vacuum drying characteristics and quality of banana chips, the effects of different drying factors on the drying rate and quality of banana chips were discussed, at different drying temperatures (45℃, 50℃, 55℃ and 60℃), microwave power density (28W/g, 53W/g and 82W/g), vacuum degree (75kPa, 80kPa, 85kPa and 90kPa) and thickness of banana slices (4mm, 6mm, 8mm and 10mm), microwave vacuum drying experiments were carried out, and Weibull model was used to fit the drying characteristic curve of banana slices under microwave vacuum drying. The results showed that with the increase of drying temperature, power density and material thickness, the drying time was shortened. Weibull model can simulate the microwave vacuum drying process of banana slices accurately. The scale parameters were decreased with the increase of drying temperature, power density and thickness, while the drying conditions had little effect on the shape parameters. Meanwhile, drying temperature, microwave power density, vacuum degree and banana slice thickness all had significant influence on color. ΔE* value was decreased with the increase of temperature and vacuum degree, while increased with the rise of microwave power density and material thickness. Microwave power density and material thickness had significant influence on the rehydration ratio. When the microwave power density was chosen as 28W/g and the thickness of banana slices was 4~8mm, the dried banana slices had higher rehydration and better rehydration performance. The best drying parameters of banana chips were 60℃of drying temperature, 28W/g of power density, 90kPa of vacuum degree, and 6mm of material thickness. Under such conditions, banana chips had the best crispness, can form a certain pore structure, and the pore distribution was uniform and consistent, and the quality was the best. This research explored the drying kinetics and quality of banana chips under microwave vacuum drying, which provided theoretical basis for the application of microwave vacuum drying technology of banana slices. |
Transactions of the Chinese Society for Agriculture Machinery (CSAM), in charged of China Association for Science and Technology (CAST), sponsored by CSAM and Chinese Academy of Agricultural Mechanization Science(CAAMS), started publication in 1957. It is the earliest interdisciplinary journal in Chinese which combines agricultural and engineering. It always closely grasps the development direction of agriculture engineering disciplines and the published papers represent the highest academic level of agriculture engineering in China. Currently, nearly 8,000 papers have been already published. There are around 3,000 papers contributed to the journal each year, but only around 600 of them will be accepted. Transactions of CSAM focuses on a wide range of agricultural machinery, irrigation, electronics, robotics, agro-products engineering, biological energy, agricultural structures and environment and more. Subjects in Transactions of the CSAM have been embodied by many internationally well-known index systems, such as: EI Compendex, CA, CSA, etc.
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