EFFECT OF MICROWAVE AND MICROWAVE VACUUM PROCESS UPON THE PUFFING CHARACTERISTICS FOR BLACKCURRANT SNACK

摘要：

A comparative experiment was performed to investigate the difference between microwave and microwave-vacuum method for the puffing characteristics of blackcurrant snack.It was found that the expansion ratio of blackcurrant snack is first increased and followed by a constant stage, and the dehydration rate is in accelerating trend, and subsequently kept the constant dehydration stage during microwave-vacuum puffing process.During microwave puffing process, the expansion ratio and dehydration rate are all first increasing and then decreasing.The anthocyanin content of blackcurrant snack obtained by the microwave-vacuum method is higher than that by using the microwave method.Vacuum condition in microwave vacuum puffing processing is helpful to improve the expansion volume and anthocyanin content retained, and has not significant influence on the dehydration rate of blackcurrant slice.

关键词： blackcurrant snack microwave microwave vacuum puffing

作者: Liu Chenghai Liu Haijun Zheng Xianzhe Lin Zhen Sun Jingkun

作者单位: Northeast Agricultural University,Harbin,150030,China

会议类型: 国际会议

会议名称: The 7th Asia-Pacific Drying Conference(第七届亚太地区干燥会议 ADC2011)

会议地点: 天津

会议语种:英文

页码: 1-6

在线出版日期: 2011-09-18（万方平台首次上网日期，不代表论文的发表时间）