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首页> 外文期刊>International journal of food engineering >Effect of process parameters on quality properties of microwave dried red pitaya (Hylocereus costaricensis).
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Effect of process parameters on quality properties of microwave dried red pitaya (Hylocereus costaricensis).

机译：工艺参数对微波干燥红火龙果（ Hylocereus costaricensis ）品质特性的影响。

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摘要

The effect of microwave power density on the microwave drying of red pitaya (Hylocereus costaricensis) was investigated using a small modified commercial microwave. Microwave power density was varied in the range of 5.47 to 19.02 W/g. The ambient, internal sample and sample surface temperatures, and moisture loss were measured during microwave drying at various microwave power densities. The drying rate increased with increasing power density. The temperature profiles rapidly reached their saturation level. The experimental moisture loss data were fitted to the Tang and Cenkowski drying model using a value of residual sum of squares (RSS) to evaluate the goodness of fitting the model. The dried product was analysed to examine the quality such as color, shrinkage, tensile hardness and structure. The results showed that the color change is higher at higher power density and temperature because of the faster browning rate and faster drying rate. The beginning of the color change corresponded closely to the beginning of the falling rate period. The microwave drying also caused the red pitaya to shrink to a greater extent of up to 70% at higher power density because of the faster drying rate. The internal structure also tended to collapse during microwave drying.
机译：使用小型改良型商用微波研究了微波功率密度对红火龙果（ Hylocereus costaricensis ）微波干燥的影响。微波功率密度在5.47至19.02 W / g的范围内变化。在各种微波功率密度下的微波干燥期间，测量环境温度，内部样品和样品表面温度以及水分损失。干燥速率随功率密度的增加而增加。温度曲线迅速达到其饱和水平。使用残余平方和（RSS）的值将实验水分损失数据拟合到Tang和Cenkowski干燥模型，以评估拟合模型的良好性。对干燥的产品进行分析以检查其质量，例如颜色，收缩率，拉伸硬度和结构。结果表明，由于更快的褐变速率和更快的干燥速率，在更高的功率密度和温度下颜色变化更高。颜色变化的开始与下降速率周期的开始非常接近。微波干燥还导致红色火龙果在较高的功率密度下最大程度地收缩至70％，这是因为干燥速度更快。在微波干燥期间，内部结构也倾向于塌陷。

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