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微波真空提取和干燥番茄切片:优化和功能特征
Tayyaba Alvi1,2, Muhammad Kashif Iqbal Khan2,3, Abid Aslam Maan2,3
1Department of Biological Systems Engineering Washington State University Pullman Washington USA.
Food science & nutrition
|July 17, 2023
概括
微波真空干燥通过优化功率,真空和时间有效地保存番茄. 更高的设置可以提高能源效率,保持颜色,增强补水,减少食物浪费.
科学领域:
- 食品科学 食品科学 食品科学
- 农业工程 农业工程
背景情况:
- 和番茄一样,水果和蔬菜的保质期很短,因为它们很容易腐烂.
- 保护营养丰富的番茄对于延长其可用性和减少收获后损失至关重要.
研究的目的:
- 为了优化微波真空干燥过程的西红片.
- 评估干燥参数对湿度比,干燥速度和质量属性的影响.
- 确定最好的数学模型来描述番茄切片干燥动力学.
主要方法:
- 微波真空干燥的西红片被调查使用响应表面方法 (RSM) 与一个盒子-Behnken设计.
- 研究的参数包括功率水平 (30100 W),真空压力 (025 inHg) 和干燥时间 (010分钟).
- 九个数学模型与实验数据相匹配,以确定最适合湿度比率预测的模型.
主要成果:
- 干燥参数显著影响了番茄颜色,能源效率和干燥特性.
- 米迪利模型提供了100W和25inHg的干燥过程的最佳描述,具有高R2,低RMSE和低X2值.
- 最佳条件 (更高的微波功率和真空) 导致更好的能源消耗,能源效率,颜色保留和再水能力.
结论:
- 微波真空干燥是一种可行的保存番茄的方法,可以提高品质属性和能源效率.
- 优化干燥条件对于最大限度地发挥这种保存技术的好处至关重要.
- 这项研究为旨在通过有效干燥减少番茄浪费的工业应用提供了宝贵的见解.
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