Aghilinategh Nahid, Rafiee Shahin, Gholikhani Abolfazl, Hosseinpur Soleiman, Omid Mahmoud, Mohtasebi Seyed S, Maleki Neda
Department of Agricultural Machinery Engineering Faculty of Agricultural, Engineering and Technology University of Tehran Karaj Iran.
Food Sci Nutr. 2015 May 11;3(6):519-26. doi: 10.1002/fsn3.241. eCollection 2015 Nov.
In the study, the effectiveness of intermittent (IMWD) and continuous (CMWD) microwave drying and hot air drying (HAD) treatments on apple slices were compared in terms of drying kinetics (moisture diffusivity and activation energy) and critical physicochemical quality attributes (color change, rehydration ratio, bulk density, and total phenol content (TPC) of the final dried product. The temperature, microwave power, air velocity, and pulse ratio (PR) applied in the experiments were 40-80°C, 200-600 W, 0.5-2 m/s, and 2-6, respectively. Results showed that IMWD and CMWD more effective than HAD in kinetic parameters and physicochemical quality attributes. Also, results indicated CMWD had the lowest and highest drying time and effective diffusivity. The exponential model for estimating IMWD activation energy, considering absolute power (1/P) and pulse ratio were also represented. The color change in apple slices dried by HAD showed the highest change.
在该研究中，从干燥动力学（水分扩散率和活化能）以及最终干燥产品的关键物理化学质量属性（颜色变化、复水率、堆积密度和总酚含量（TPC））方面，比较了间歇式（IMWD）和连续式（CMWD）微波干燥以及热风干燥（HAD）处理对苹果片的效果。实验中施加的温度、微波功率、风速和脉冲比（PR）分别为40 - 80°C、200 - 600 W、0.5 - 2 m/s和2 - 6。结果表明，在动力学参数和物理化学质量属性方面，IMWD和CMWD比HAD更有效。此外，结果表明CMWD的干燥时间最短，有效扩散率最高。还给出了考虑绝对功率（1/P）和脉冲比来估算IMWD活化能的指数模型。经HAD干燥的苹果片颜色变化最大。
