Su Dongxiao, Zhang Mingwei, Wei Zhencheng, Tang Xiaojun, Zhang Ruifen, Liu Lei, Deng Yuanyuan
Key Laboratory of Functional Food, Ministry of Agriculture, Sericultural and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, P. R. China Department of Food Science and Technology, Huazhong Agricultural University, Wuhan, P. R. China.
Key Laboratory of Functional Food, Ministry of Agriculture, Sericultural and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, P. R. China Department of Food Science and Technology, Huazhong Agricultural University, Wuhan, P. R. China
Food Sci Technol Int. 2015 Mar;21(2):124-32. doi: 10.1177/1082013213517518. Epub 2013 Dec 23.
The drying kinetics of longan (Dimocarpus longan Lour.) pulp processed by microwave vacuum under different microwave levels (2.67, 5.33, 8.00, and 10.67 W/g) was investigated (pressure controlled at -85 ± 2 kPa) in the present study. It was found that the drying rate of longan pulp was dependent on the microwave power, and the rehydration rate increased from 1.96 to 2.17 with the increase of microwave power from 2.67 to 10.67 W/g. Among nine selected thin layer models, the microwave vacuum drying of longan pulp was well represented by five models, which were Page, Modified Henderson and Pabis, Wang and Singh, Logarithmic, and Midilli models. Furthermore, the results of statistical analysis indicated that the Midilli model could describe the best experimental data. In addition, scanning electron microscope observation showed that the microwave vacuum-dried longan pulp had a porous structure.
本研究考察了在不同微波水平（2.67、5.33、8.00和10.67 W/g）下，通过微波真空处理的龙眼（Dimocarpus longan Lour.）果肉的干燥动力学（压力控制在-85±2 kPa）。结果发现，龙眼果肉的干燥速率取决于微波功率，随着微波功率从2.67 W/g增加到10.67 W/g，复水率从1.96提高到2.17。在九个选定的薄层模型中，Page模型、修正的Henderson和Pabis模型、Wang和Singh模型、对数模型以及Midilli模型这五个模型能很好地描述龙眼果肉的微波真空干燥过程。此外，统计分析结果表明，Midilli模型能最好地拟合实验数据。另外，扫描电子显微镜观察显示，微波真空干燥的龙眼果肉具有多孔结构。
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