文档介绍：响应面法胡萝卜的低温微波真空干燥实验研究

王丰 1 李保国 1 苏树强 2 雷海斌 2
(,上海 200093;,上海 201201)

摘要以胡萝卜为原料,在 1000Pa 的压力以下,采用单因素试验对胡萝卜片微波真空干燥进行研究,得到
了干燥曲线及干燥过程温度变化曲线;通过响应面回归分析,得到低温条件下微波真空干燥胡萝卜的最佳工
艺条件为微波功率 ,压力 330Pa。在此条件下可获得感官质量优良的脱水胡萝卜,干燥所用时间为
170min。
关键词胡萝卜微波真空干燥响应面法

Study on Microwave-Vacuum Drying of Carrot at Low Temperature

Wang Fen1 Li Baoguo1 Su Shuqiang2 Lei Haibin2

( of Food Science and Engineering,University of Shanghai for Science and Technology,Shanghai,200093;2. Shanghai Jinli
Preservation Technology Co.,Ltd,Shanghai,201201)

Abstract: Taken carrot as the experimental material, the microwave-vacuum drying of carrot slices was investigated
at a pressure below 1000Pa. The drying and temperature change curve of the drying process were obtained; through
response surface analysis, the optimum drying parameters were obtained such as: the microwave power ,
pressure 330Pa. Under the optimum technological conditions,the high sensory quality of dehydrated carrots were
obtained, the time of drying needs 170min.
Key Words: Carrot Microwave-vacuum drying Response surface methodology

0 前言
脱水胡萝卜是我国出口日本、东南亚以及欧盟等地区的主要深加工产品,目前多采用热风干燥所得[1]。
近年来国际市场对高品质脱水胡萝卜的需求呈逐年上升趋势。真空冷冻干燥和微波真空干燥都可得到高品质
的脱水胡萝卜,但是冷冻干燥需要的时间长、能耗大,致使干燥成本高。而微波真空干燥作为一种新的干燥
方法,具有干燥时间短、热效率高等特点。在真空条件下,采用微波能加热干燥,物料处于交变的电磁场中,
物料中的极性分子受激发产生