PUFFING CHARACTERSTICS OF BERRY FRUIT LEATHER UNDER MICROWAVE VACUUM CONDITIONS

摘要：

　　In order to clarify the influencing mechanism of independent variables in terms of the microwave power,vacuum degree,initial moisture content and puffing time on the objective indexes,in terms of moisture ratio and expansion ratio,a series of single factor experiments were performed during microwave vacuum puffing raspberry leathers.The results show that microwave power,vacuum,and initial moisture content have significant influences on the dehydration of final raspberry snacks in terms of expansion ratio,hardness,and porosity.The change of both moisture and volume obey Sigmoid function as microwave power,vacuum pressure and initial moisture content,respectively.Both microwave power and initial moisture content have positive influences up to the certain value followed by negative trends on the puffing kinetic,with the exception of insignificance of vacuum pressure in selected range of 15-45 kPa.

关键词： Microwave vacuum raspberry fruit puffing kinetic leather

作者: X.Z.Zheng C.H.Liu H.J.Liu Y.Q.Mu X.Y.Song Z.Lin D.Y.Liu

作者单位: College of Engineering,Northeast Agricultural UniversityNo.59 Mucai Street Xiangfang District,Harbin,150030,China

会议类型: 国际会议

会议名称: The 18th International Drying Symposium Conference(第十八届国际干燥学术大会(IDS2012))

会议地点: 厦门

会议语种:英文

页码: 1-8

在线出版日期: 2012-01-11（万方平台首次上网日期，不代表论文的发表时间）