微波乾燥鹹金柑蜜餞之研究

Study of Microwave Drying on Salt Candied Kumquat

鄭智遠(Chih-Yuan Cheng) ； 邱昌鈿(Chang-Dian Ciou) ； 陳淑德(Su-Der Chen)

《宜蘭大學生物資源學刊》 15卷 (2019/12) Pp. 91-104

https://doi.org/10.6175/job.201912_15.0007

摘要

微波乾燥可使食品內的極性水分子快速震動和離子移動而產生熱，以使水分蒸發而達到快速乾燥之效果，可克服傳統乾燥之熱傳導障礙。宜蘭是金柑最主要產地，金柑非常適合做為蜜餞的原料，而傳統金柑蜜餞利用熱風乾燥相當費時，故本研究利用微波乾燥應用在鹹金柑蜜餞製程中。結果顯示，透過微波乾燥的方式以3 kg，3 kW的條件乾燥鹹金柑蜜餞只需耗時350 min即可使水分含量由77%降至31%；但以45℃冷風乾燥則需要840 min。微波和冷風的乾燥動力學模型符合Henderson-Pabis型式，其相關係數（R^2＞0.99）。微波乾燥鹹金柑蜜餞也有較好的亮度值，與較軟的質地，故微波乾燥可應用鹹金柑蜜餞產業，達到省時的效果。

關鍵字

金柑蜜餞 ； 微波 ； 乾燥 ； 品質

並列摘要

Microwave drying causes rapid vibration and movement of polar water molecules in food to generate heat; therefore, water can be evaporated to achieve rapid drying and to overcome the heat resistance by traditional drying. Yilan is the main production area of kumquat. Kumquat is very suitable as a raw material for candied fruit. The traditional candied kumquat is very time-consuming by hot air drying. Therefore, the objective of this study was to use microwave drying in the process of salt candied kumquat. The results showed that 3 kW microwave drying 3 kg salt candied kumquat only took 350 min to reduce its moisture content from 77% to 31%. However, it took 840 min by 45℃cold air drying. The drying kinetics of both microwave and cold air drying methods followed Henderson-Pabis model due to R^2＞0.99. Microwave drying also had a better brightness value and softer texture. Therefore, microwave drying can be applied to the candied kumquat industry to achieve a time-saving effect.

並列關鍵字

candied kumquat ； microwave ； drying ； quality