Food and Fermentation Industries >

2011 , Vol. 37 >Issue 09: 146 - 150

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.034

Food and Fermentation Industries

Study on Microwave-vacuum Drying of Carrot

  • Wang Feng ,
  • Li Bao-guo ,
  • Su Shu-qiang ,
  • Lei Hai-bin ,
  • Zhang Ming-rong
Expand

Online published: 2011-09-25

Fold

Abstract

Sliced carrots drying processing by microwave-vacuum was investigated at a pressure below 1 000 Pa.Through response surface analysis,based on drying curve and temperature change curve during the process,the optimum drying parameters were shown as follows: the microwave power 2.18 W/g,pressure 330 Pa.Under the above conditions,the high quality dehydrated carrots were obtained,and drying time was 170 min.

Key words： carrot; microwave-vacuum drying; response surface methodology

Cite this article

Wang Feng , Li Bao-guo , Su Shu-qiang , Lei Hai-bin , Zhang Ming-rong . Study on Microwave-vacuum Drying of Carrot[J]. Food and Fermentation Industries, 2011 , 37(09) : 146 -150 . DOI: 10.13995/j.cnki.11-1802/ts.2011.09.034

Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.