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首页> 外文会议>2011 International Conference on New Technology of Agricultural Engineering >Comparative Experiment of Color and Structure on Microwave and Microwave- Vacuum Puffing of Blackcurrant's Chip
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Comparative Experiment of Color and Structure on Microwave and Microwave- Vacuum Puffing of Blackcurrant's Chip

机译：黑加仑子的微波和微波真空膨化颜色和结构的对比实验

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摘要

A comparative study on the microwave, and microwave- vacuum of blackcurrant's 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 blackcurrant's chip, it was known that comparing to microwave puffing, fracturing distance and fracturing energy of blackcurrant's 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 blackcurrant's snack with high quality.
机译：已经对黑醋栗芯片的微波和微波真空进行了比较研究。在微波真空膨化中，微波强度和真空压力分别设定为20W / g和30kPa。除真空压力外，微波真空条件与微波真空相同。通过比较黑醋栗木片的颜色和结构特性，可知与微波膨化相比，黑醋栗木片的断裂距离和断裂能分别降低了0.37mm和754.33g·s，断裂斜率增加了1495.25g / s。减少了1378.81克。使用微波真空膨化时，亮度，红色和色度值分别增加了4.48、4.9、3.18，而黄色和色度分别降低了5.66和11.09。因此微波真空技术是一种高品质膨化黑加仑零食的潜在方法。

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