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首页> 外文期刊>Food Science & Nutrition >Microwave and blanch‐assisted drying of white yam (Dioscorea rotundata)
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Microwave and blanch‐assisted drying of white yam (Dioscorea rotundata)

机译：微波和热烫干燥白山药（Dioscorea rotundata）

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AbstractThe effect of microwave and blanch pretreatments on the drying kinetics and quality of white yam (Dioscorea rotundata) was investigated. Yam cubes destined for hot air drying at temperatures 70–90°C were predried in a domestic microwave or blanched in hot water for 1–5 min. Microwave pretreatment time had a positive significant effect on drying rate but both pretreatments had a negative influence on the ascorbic acid content and the nonenzymatic browning. The optimum drying conditions were a microwave pretreatment time of 5 min and a temperature of 70°C and a blanching time of 1 min at a temperature of 80°C. Among the models fitted, the Midilli et al. and the Page models gave the best fits for yam cubes predried with microwave and blanch, respectively. The effective moisture diffusivity for microwave-assisted drying increased from 1.05 × 10−8 m2 s−1 to 2.00 × 10−8 m2 s−1 while the hot water blanched samples decreased from 1.53 × 10−8 to 8.81 × 10−9 m2 s−1 with time. The study demonstrates that microwave-assisted drying could be used to enhance heat and mass transfer processes to produce better quality dried yam products.
机译：摘要研究了微波和热烫预处理对白薯干燥动力学和品质的影响。将准备在70–90°C的温度下进行热风干燥的山药块在家用微波炉中预干燥，或在热水中漂白1–5分钟。微波预处理时间对干燥速率具有积极的显着影响，但两种预处理对抗坏血酸含量和非酶褐变均具有负面影响。最佳干燥条件是微波预处理时间为5分钟，温度为70°C，在80°C下的漂白时间为1分钟。在安装的模型中，Midilli等人。佩奇（Page）模型分别最适合用微波和漂白剂预干燥的山药块。微波辅助干燥的有效水分扩散率从1.05×10 −8 m 2 s -1 增加到2.00×10 - 8 m 2 s -1 ，而热水烫发后的样品从1.53×10 -8 降至8.81×10 −9 m 2 s −1 随时间变化。研究表明，微波辅助干燥可用于增强传热和传质过程，从而生产出质量更高的干燥山药产品。

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