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首页> 外文期刊>International journal of food engineering >Comparative experiment on hot-air and microwave-vacuum drying and puffing of blue honeysuckle snack.
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Comparative experiment on hot-air and microwave-vacuum drying and puffing of blue honeysuckle snack.

机译：蓝色金银花点心的热风和微波真空干燥膨化的对比实验。

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A comparative drying experiment between the hot-air and microwave-vacuum method of blue honeysuckle slice has been completed. In hot-air drying, the temperature was 50 degrees C when the velocity of air stream was kept at 0.5 m/s. In microwave-vacuum puffing, the microwave power and vacuum pressure were set at 2.68 kW and 82 kPa, respectively. Comparing to the quality indexes viz. texture characteristics (hardness and crispness), color, cross-section structure and vitamin C content of blue honeysuckle snack, it was known that hardness of blue honeysuckle snack decreased by 3936 g, crispness increased by 3, value of lightness, redness and yellowness increased by 2.09, 0.2, 0.27, respectively, and the retention rate of VC content increased by 9.67% using microwave-vacuum puffing than that using hot-air drying. Therefore, microwave-vacuum technique is a potential method to puff blue honeysuckle slices with high quality attributes.
机译：完成了金银花切片的热风和微波真空干燥实验的比较。在热风干燥中，当气流速度保持在0.5m / s时，温度为50℃。在微波真空抽吸中，微波功率和真空压力分别设置为2.68 kW和82 kPa。与质量指标进行比较。蓝色金银花点心的质地特征（硬度和脆度），颜色，横截面结构和维生素C含量，已知蓝色金银花点心的硬度降低了3936 g，脆度增加了3，亮度，红度和黄度的值增加了微波真空膨化比热风干燥分别提高了2.09、0.2、0.27，VC含量的保留率提高了9.67％。因此，微波真空技术是一种可用于膨化具有高品质属性的金银花切片的潜在方法。

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