Absrtact: Microwave drying equipment based on odor on-line detection was used to study the effects of drying temperature (50, 65, 80), slice thickness (2 mm, 4 mm, 6 mm) on the microwave drying process of balsam pear. The volatile odor was collected online by surface acoustic wave electronic nose in the process of constant temperature drying. By analyzing the drying characteristics, the curve of peak area and the intensity of odor loss, a better drying scheme was determined based on the quality after drying.
The results showed that there was a certain consistency between the law of odor peak area loss and the law of water distribution in balsam pear; drying temperature had a greater influence on odor loss and drying rate than slice thickness; the smaller the area of odor peak was, the smoother the change was, and the more the slice thickness was, the lower the drying temperature was in the range of 50-80 C. The lower the intensity. Generally speaking, microwave drying temperature 65 C, slice thickness 2 mm, the change of odor peak area is more stable, odor retention is better, drying rate is moderate, and the quality is better after drying.
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