A STUDY ON RE-STRUCTURED SNACKS MIXED LYCHEE( Litchi chinensis Sonn.) WITH PURPLE SWEET POTATO( Ipomoea batatas batatas.) DRIED BY VACUUM MICROWAVE DRYING

摘要：

High sugar content of lychee limits the production of dried lychee snacks.Purple sweet potato was blended with lychee to develop new snacks dried by vacuum microwave drying (VMD) in this research.Increasing 4.8％ sugar content significantly improved the dielectric loss value of materials and drying rate when water content was above 50％.However, the effect can be neglected when water content was below 30％.The optimal proportion of materials and drying conditions were determined in terms of sensory evaluation, crispness and quality.The desirable ratio of lychee to purple sweet potato was determined to be 3: 7.Adding gelatinized potato starch in mixed slurry can increase the crispness of chips.The optimal adding content was 4％.Moreover, 2 W/g was the optimal microwave power density.Last, pictures taken by thermal infrared imager clearly show the temperature changes and temperature distribution at various stages during VMD.

关键词： Lychee vacuum microwave drying re-structured snacks dielectric properties

作者: Qiao Fang Huang Luelue Xia Wenshui

作者单位: Technology,Jiangnan University1800 Lihu Road,Binhu Distrist,Wuxi,214122,China School of Chemical and School of Chemical and biological,Shenzhen polytechnologicalLiuxian Road,Nanshan Distrist,Shenzhen,5 School of Food Science and Technology,Jiangnan University 1800 Lihu Road,Binhu Distrist,Wuxi,214122,

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: 1-8

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）