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Microwave drying of osmotically dehydrated blueberries

机译:渗透脱水蓝莓的微波干燥

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摘要

The drying rates, rehydration ratios, color, texture and sen- sory evaluations of blueberries that were pretreated with ethyl oleate and sodium hydroxide, osmotically dehydrated in su- crose and dried in various regimes were compared. The drying regimes were: convection(35 deg. C or 45 deg. C at 2 m s~-1); microwave-assisted convection(0.1 or 0.2 W g~-1 incident power and freeze-drying. Convection and microwave-as- sisted convection trials were performance in a 750 W multimode cavity microwave drier equipped with electrical heaters and blower. The berries were dried to 15/100 moisture content(wet basis).
机译:比较了用油酸乙酯和氢氧化钠预处理,在蔗糖中渗透脱水并在各种情况下干燥的蓝莓的干燥速率,复水率,颜色,质地和感官评估。干燥方式为:对流(在2m s -1下为35℃或45℃)。微波辅助对流(入射功率为0.1或0.2 W g〜-1并冷冻干燥。对流和微波辅助对流试验是在装有电加热器和鼓风机的750 W多模腔微波干燥器中进行的,将浆果干燥水分含量达到15/100(湿基)。

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