浆果果浆微波泡沫干燥特性

摘要

为了揭示浆果微波泡沫干燥特性，以树莓浆果为研究对象，探讨了微波泡沫干燥条件对果浆温度、含水率、花青素含量的影响。结果表明：微波干燥过程中，物料温度在干燥前期为快速上升阶段，干燥后期为缓慢上升阶段；含水率在干燥前期为缓慢下降阶段，干燥后期为快速下降阶段；温度、含水率比值的对数与花青素含量呈线性相关。研究结果可为控制干燥过程中活性成分降解提供理论依据。%In order to reveal the microwave drying characteristics of berries bubble , this paper investigates the effect of microwave drying conditions on the raspberry berry pulp temperature , moisture content , anthocyanin content .The results showed that: in the microwave drying process , the material temperature was rising rapidly in the early stage of drying , and rising slowly in the later stage .Moisture content declined slowly in the early stage of drying , and declined rapidly in the later stage of drying;The logarithm of the ratio of temperature to moisture content linearly correlated with anthocyanin content .The results can provide a theoretical basis for the control of active ingredient ’ s degradation in the drying process .