Abstract: The drying curve of kiwi fruit slices after sugar staining under different microwave intensities was analyzed. By designing the regression orthogonal test, the heating temperature, slice thickness and heating time were taken as three factors, and the water loss rate, appearance quality and Vc content were used as the three indexes. The optimization conditions of the kiwi fruit slice microwave drying equipment were proposed: the slice thickness was 9 mm. When the drying time is 104.5 s and the drying temperature is 65 °C, the comprehensive index is the best, indicating that microwave drying has obvious advantages in these aspects.
Microwave heating drying changes the direction of some migration potential and migration potential gradient during the conventional heating and drying process, and improves the moisture migration conditions during the drying process, which is superior to conventional drying. Kiwifruit has high nutritional and economic value and is rich in various nutrients such as sugar, acid, vitamins, protein, minerals and amino acids. Its most prominent feature is the rich Vc content in the fruit, which is known as “fruit. king".
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