Microstructure changing and moisture removing of lychee during microwave vacuum drying

作     者：Huang Luelue Qiao Fang Fan Daming 

作者机构：School of Applied Chemistry and Biological TechnologyShenzhen PolytechnicShenzhen 518055China State Key Laboratory of Food Science and TechnologySchool of Food Science and TechnologyJiangnan UniversityWuxi 214122China 

出 版 物：《International Journal of Agricultural and Biological Engineering》 (国际农业与生物工程学报（英文）)

年 卷 期：2016年第9卷第3期

页      面：162-169页

核心收录：

学科分类：07[理学] 0701[理学-数学] 070101[理学-基础数学] 

基　　金：the National Natural Science Foundation of China(No.31201399) Shenzhen Technology Innovation Program(No.JCYJ20140508155916427) Program for Science&Technology Innovation Talents in Universities of Henan Province(No.14HASTIT023)for the financial support of materials and the equipment 

主　　题：Lychee microstructure microwave vacuum drying moisture removal temperature profile 

摘      要：Micrographs of lychee pericarp and pulp during microwave vacuum drying were tested and analyzed in order to illuminate the microstructure change of lychee and effect of the change on moisture removing in *** results showed that the pericarp consisted of three parts:outer layer with cuticle,inter layer and inner *** layer and inter layer cells are easily destroyed than inner layer because of small and intact inner layer ***,micrographs showed that the moisture content of pulp keep constant with the temperature increasing at first 40 min due to the inner layer cells prevent the moisture removing from *** long tubular structure of pulp cell would become break and lost over time,because the intercellular spaces reduced and the moisture removing was slow down in ***,the microstructure of lychee dried with temperature control was better than that without temperature control.