Comparative Experiment of Color and Structure on Microwave and Microwave- Vacuum Puffing of Blackcurrants Chip
A comparative study on the microwave, and microwave- vacuum of blackcurrants chip has been done. In microwave-vacuum puffing, the microwave intensity and vacuum pressure were set at 20W/g and 30 kPa, respectively; Except for vacuum pressure, the conditions of microwave puffing were the same with microwave-vacuum. Comparing to the color and structure characteristics of blackcurrants chip, it was known that comparing to microwave puffing, fracturing distance and fracturing energy of blackcurrants chip .decreased by 0.37mm and 754.33g·s respectively, fracturing slope increased by 1449.25g/s, hardness decreased by 1378.81g. Value of lightness, redness and chroma increased by 4.48, 4.9, 3.18 respectively, while yellowness and hue decreased by 5.66 and 11.09 using microwave vacuum puffing. So microwave vacuum technique is a potential method to puff blackcurrants snack with high quality.
microwave microwave-vacuum blackcurrants chip color structure
Liu Chenghai Zheng Xianzhe
College of Engineering Northeast Agricultural University Harbin, China
国际会议
山东淄博
英文
1132-1135
2011-05-27（万方平台首次上网日期，不代表论文的发表时间）