PDF(Pubmed)
Abstract：
To improve product quality and obtain suitable processing parameters for crab apple slices (CASs) produced by continuous microwave drying (CMD), the effects of processing parameters, including slice thickness, microwave power, air velocity, and conveyor belt speed, on the evaluation indexes in terms of temperature, moisture content, color (L*, a*, b*), hardness, brittleness, and total phenolic content of CASs were investigated via the response surface method. The results indicated that microwave power has the greatest effect on the evaluation indexes applied to the CASs under CMD, followed by air velocity, slice thickness, and conveyor belt speed. To produce the desired product quality, the appropriate parameters for CMD of CASs were optimized as 1.25 mm slice thickness, 14,630 W microwave power, 0.50 m·s-1 air velocity, and 0.33 m·min-1 conveyor belt speed. Following that, the moisture content under CMD was found to be 13.53%, the desired color, hardness 0.79 g, brittleness 12.97 (number of peaks), and the total phenolic content 5.48 mg·g-1. This research provides a theoretical framework for optimizing the processing parameters of CASs using the response surface method.
摘要：
为了提高连续微波干燥（CMD）生产的蟹苹果片（CASs）的产品质量并获得合适的工艺参数，加工参数的影响，包括切片厚度，微波功率,空气速度,和传送带速度，关于温度方面的评价指标，水分含量,颜色(L*,a*,b*),硬度,脆性,通过响应面法研究了CASs的总酚含量。结果表明，微波功率对CMD下CAS的评价指标影响最大，其次是空气速度，切片厚度,和输送带速度。为了生产所需的产品质量，CASCMD的合适参数被优化为1.25mm切片厚度，14,630W微波功率,0.50m·s-1风速,和0.33m·min-1输送带速度。在此之后,CMD下的水分含量为13.53%，想要的颜色，硬度0.79g,脆性12.97（峰数），总酚含量5.48mg·g-1。该研究为使用响应面法优化CAS的加工参数提供了理论框架。
