Study on the Effect of Vacuum Microwave Drying on Quality of Okra
Study on the Effect of Vacuum Microwave Drying on Quality of Okra
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DOI：
10.4028/www.scientific.net/amr.791-793.132
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发表时间：
2013-09
期刊：
影响因子：
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通讯作者：
Jing Yi Li;Z. Duan
中科院分区：
文献类型：
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作者：
Jing Yi Li;Z. Duan
本文的目的是研究真空微波处理对秋葵质量的影响。在各种干燥时间，真空度和微波炉中获得了颜色，抗断裂性，补液比和维生素含量的曲线。结果表明，将干燥产品与新鲜的秋葵进行比较时，干燥时间和微波功率的增加会导致严重的颜色变化。但是，真空度越高，颜色变化的较慢。当干燥时间增加到高水平14分钟和16分钟时，断裂抗性降低了，脆性良好。升高真空度也使断裂抗性降低。补液率随时间而增加，微波功率增加，但如果时间超过14分钟，则减少。秋葵的补液比也受真空度的影响，增加了补液率在干燥开始时，然后缓慢地增加。干燥时间和微波功率越大，维生素的损失就越大，发现越高的真空度对节省维生素是有益的。
The purpose of this paper is to investigate the impact of vacuum microwave drying on the quality of okra. The curves of colour, fracture resistance, rehydration ratio and the content of vitaminC were obtained at various drying times, vacuum degrees and microwave powers. Results showed that an increase in drying time and microwave power resulted in serious colour change when compare the dry product to fresh okra. However, the higher the vacuum, the slighter the colour changed. The fracture resistance decreased and the brittleness was good when drying time was increased to high level of 14min and 16min. Increasing vacuum degree also made fracture resistance decreased; rehydration ratio increased with the time and microwave power increased, but decreased if the time exceeds 14min. The rehydration ratio of okra is also affected by the vacuum degree, increasing which led the rehydration ratio increased significantly at the beginning of drying and then slowly; the greater the drying time and microwave power, the more lost of vitaminC, however, higher vacuum degree was found to be beneficial to save the vitaminC.