Intermittent Microwave-Vacuum Drying Effects on Pears
Intermittent Microwave-Vacuum Drying Effects on Pears
复制标题
间歇式微波真空干燥对梨的影响
DOI：
10.31883/pjfns-2019-0010
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发表时间：
2019
影响因子：
2.4
通讯作者：
B. B. Asik
中科院分区：
文献类型：
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作者：
O. Taskin;A. Polat;N. Izli;B. B. Asik
研究了间歇式微波真空干燥对德威奇梨的干燥动力学、矿物质含量、蛋白质含量、复水率、色泽、能量、比fic和微观结构的影响。根据干燥处理，增加微波功率(100和200 W)和真空(200和400 mm Hg)可以提供更高的干燥速率和蛋白质含量。由于干物质含量的增加，干梨样品的矿物质含量高于新鲜样品。在较高真空度条件下，降低了能耗，提高了复水率。此外，较高的微波功率会导致L*(亮度)值下降。然而，在所有的干燥实验中，微波真空干燥样品的微观结构中都观察到了规则的孔径大小和孔径分布。
In the present study, the effects of intermittent microwave-vacuum drying on the “Deveci” pear in terms of the drying kinetics, mineral content, protein content, rehydration ratio, color, energy, speci fi c energy and microstructure were investigated. According to the drying treatments, increased microwave power (100 and 200 W) and vacuum (200 and 400 mmHg) applications provided higher drying rates and protein content. Dried pear samples had a higher mineral content than fresh samples because of the increasing dry matter content. At the higher vacuum level experiments, the energy consumption reduced and the rehydration ratio increased. Moreover, the higher microwave power caused a decrease of the L * (lightness) value. However, a regular pore size and pore distribution in all drying experiments were observed in the microstructures of microwave-vacuum-dried samples.