Absrtact: The drying kinetics and optimum drying conditions of purple potato chips under vacuum pressure - 0.05, - 0.06, - 0.07 MPa, microwave drying equipment 400, 500, 600 W and thickness of 2, 3 and 4 mm were studied. The results showed that the vacuum microwave drying of purple potato chips was a fast and slow process, and the microwave power had the greatest influence on the drying process of purple potato chips. The higher the power, the faster the drying rate.
The Page model was found to be the most suitable one for fitting the water ratio change of purple potato chips during vacuum microwave drying. Through the analysis of the comprehensive evaluation coefficient and membership degree of average drying rate, total color difference, anthocyanin content, swelling capacity, water absorption and oil absorption, the optimum parameters of vacuum microwave drying of purple potato chips were obtained as follows: -0.05 MPa, 400 W and 2 mm.
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