| 胡萝卜微波干燥最佳工艺试验研究 |
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| 引用本文： | 王金双,熊永森,王俊.胡萝卜微波干燥最佳工艺试验研究[J].金华职业技术学院学报,2001,1(1):29-31. |
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| 作者姓名： | 王金双 熊永森 王俊 |
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| 作者单位： | 1. 金华职业技术学院理工学院
2. 浙江大学农业工程与食品科学学院 |
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| 摘 要： | 进行了3因素(发射功率、切片厚度及缓苏时间)4指标(外观质量、复水比、单位时间降水率及单位耗电量)的二次正交回归试验，得出各指标的回归方程、3因素对4指标影响的显著性、并进行参数综合优化，提出了参数的最佳组合。
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| 关 键 词： | 胡萝卜 微波干燥 加工工艺 试验研究 食品加工 |
| 修稿时间： | 2001年1月31日 |
A Study on the Drying Technology of Carrot Dried by Microwave |
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| Wang Jinshuang,Xi Yongsheng.A Study on the Drying Technology of Carrot Dried by Microwave[J].Journal of Jinhua College of Profession and Technology,2001,1(1):29-31. |
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| Authors: | Wang Jinshuang Xi Yongsheng |
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| Institution: | Wang Jinshuang Xi Yongsheng(Jinhua College of Profession and Technology)Wang Jun(Zhejiang University) |
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| Abstract: | A series of microwave drying tests on carrot have been conducted, and the objective functions and the better drying programs under various indexes are obtained. Through the combination optimization analysis on the three factors respectively, the paper finds out, when the power of load reaches 1W/g, the sample slice is as thick as 3mm, tempered-time reaches 9.6 min, the objective functions are optimized. The influences of the three factors on the indexes in this paper are briefly analyzed. |
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| Keywords: | Microwave Drying Carrot Technology |
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