Title

南瓜渣的微波真空幹燥

Translated Titles

Microwave Vacuum Drying of Pumpkin Pomace

Authors

姜元欣(Yuan-Xin Jiang);許時嬰(Shi-Ying Xu);王璋(Zhang Wang)

Key Words

南瓜渣 ; β-胡蘿蔔素 ; 微波真空幹燥 ; 微波功率 ; 微波真空壓強 ; 幹燥動力學 ; pumpkin pomace ; β-carotene ; pmicrowave vacuum drying ; microwave power ; microwave vacuum chamber pressure ; drying kinetic

PublicationName

食品與發酵工業

Volume or Term/Year and Month of Publication

30卷5期(2004 / 05 / 31)

Page #

58 - 62

Content Language

簡體中文

Chinese Abstract

加工南瓜汁時得到大量的副產品南瓜渣,南瓜渣富含具有生物活性功能的β-胡蘿蔔素和膳食纖維,是一種值得開發和利用的保健食品資源。文中採用微波真空幹燥,力求最大程度保存β-胡蘿蔔素。在不同微波功率和壓強條件下測定水分含量和β-胡蘿蔔素含量,得到幹燥曲線以及β-胡蘿蔔素失活曲線。研究結果表明,提高微波功率可以大大提高幹燥速度。通過增加壓強可以提高幹燥速度,但會加快β-胡蘿蔔素的失活。在668.37W和4000Pa條件下幹燥時,β-胡蘿蔔素的保留率最高,達到92.31%。通過對3個幹燥模型的比較,得出Page模型能較好地描述南瓜渣的微波真空幹燥特性。

English Abstract

Pumpkin pomace, the by-product of the pumpkin juice, is rich in β-carotene and diet fiber. The object of this study was to optimize microwave vacuum drying of pumpkin pomace to improve β-carotene content. The effect of microwave power and vacuum pressure on the drying rate and β-carotene deterioration was evaluated. Results showed that the drying rate increased with the increasing of the microwave power. Increasing vacuum pressure led to high drying rate with a significant drop of β-carotene content. A maximum of 92.31% of β-carotene was remained at 668.37W and 4000Pa. Comparing the three drying models, it was found that the page model was much better than the other two models. Page equation was used to describe the microwave vacuum drying of pumpkin pomace.

Topic Category 工程學 > 化學工業