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Influences of microwave vacuum puffing conditions on anthocyanin content of raspberry snack

International Journal of Agricultural and Biological Engineering 2013年第3期6卷 80-87页

作者： Mu Yanqiu Zhao Xinhuai Liu Bingxin Liu Chenghai Zheng Xianzhe Northeast Agricultural University Harbin150030China

microwave technology is fit for the processing of berry products,but it may affect nutrition components of berry *** improve the nutritional value of the berry products,the influences of microwave vacuum puffing conditions on the anthocyanin content of raspberry snack were investigated using central composite *** indicated that vacuum pressure had the most significant effect on the anthocyanins of berry snack,followed by the puffing time,microwave power,and initial moisture *** interaction between microwave power and puffing time on the anthocyanins was extremely *** microwave power of 2.68 kW and the puffing time of 81.00 s,the anthocyanin content of raspberry snack was retained at high *** results can provide some technological basis for the berry fruit products processed with high quality.

关键词： raspberry snack microwave vacuum puffing processing condition anthocyanin content absorbance

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Temperature Simulation of Berry Slices Under microwave vacuum puffing Conditions

引用

Journal of Northeast Agricultural University(English Edition) 2012年第4期19卷 75-78页

作者： Liu Hai-jun Lin Zhen Zheng Xian-zhe Liu Cheng-hai Song Xiang-yu Liu Dai-ya College of Engineering Northeast Agricultural University College of Food Science Heilongjiang Bayi Agricultural University College of Building Materials and Industrial Technology Heilongjiang College of Construction

In order to study the temperature simulation of berry slices in microwave vacuum puffing process, numerical simulation method was used to simulate the temperature in different time according to theoretical calculation result and the deviation had been verificated throughout the experiment. The better uniform of temperature between experiment and simulation could be concluded except in the period of rapid temperature increase. The temperature reached the high point of 130.25℃ in the middle point of slices at 100 s, while the temperature was over 50℃ in external parts of slices for the reason of thermal diffusion. Conclusions could be drawn that the model was effective and numerical analysis could simulate the temperature simulation for berry leather in microwave vacuum puffing process.

关键词： microwave vacuum puffing simulation temperature raspberry

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