Food and Fermentation Industries >

2018 , Vol. 44 >Issue 4: 186 - 193

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.014877

Food and Fermentation Industries

Optimization of microwave vacuum drying process for lemon slices by response surface methodology

Expand
  • 1(Food Science College;Southwest University;Chongqing 400715;China) 2(Department of Agriculture Storage Fresh-Keeping Quality and Safety Risk Assessment Laboratory(Chongqing);Chongqing 400716;China) 3(Chongqing Agricultural Product Processing Technology Key Laboratories;Chongqing 400716; China) 4(National Demonstration Center for Experimental Food Science and Technology Education (Southwest University);Chongqing 400715; China)

Online published: 2018-05-25

Fold

Abstract

The microwave power; vacuum degree and thickness of lemon slices on vitamin C content; titratable acid content; rehydration rate; hygroscopicity value of chromatism of lemon slices drying process were studied. Through Box-Behnken design; microwave power; vacuum degree; lemon slice thickness were chosen as independent variables; vitamin C content; titrable acid; rehydration rateand hygroscopicity; chromatism value were chosen as the responses; a three factors four levels rotated orthogonal combination experiment was carried out. Mathematical models of vitaminC content; titratable acid content; rehydration rate hygroscopicity and value of chromatism were established separately. The best parameters of the drying process were: microwave power 1.01 kW; vacuum at 72.4 kPa; lemon slice thickness 4 mm.

Key words： lemon slices; microwave vacuum drying; quality; optimization

Cite this article

ZHOU Qi1; PENG Lin1; CHEN Hou-rong1;2;3;4* . Optimization of microwave vacuum drying process for lemon slices by response surface methodology[J]. Food and Fermentation Industries, 2018 , 44(4) : 186 -193 . DOI: 10.13995/j.cnki.11-1802/ts.014877

Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.