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Pulsed electric field pretreatment on microwave drying characteristics of fruits and vegetables

Author: HuangXiaoLi
Tutor: YangZuo
School: Kunming University of Science and Technology
Course: Agricultural Mechanization Engineering
Keywords: Pulsed electric field pretreatment Microwave drying Fruits and vegetables Mathematical model Parameter optimization
CLC: S609.2
Type: Master's thesis
Year: 2010
Downloads: 42
Quote: 1
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Abstract


Pulsed electric field (pulsed electric field, PEF) alternating electric field is generated by the high voltage power supply through the oscillation circuit. PEF technology is mainly used in the processing and juicing biochemical bactericidal enzyme passivation, osmotic dehydration of fruits and vegetables, and dried prior to processing. Researchers have investigated the PEF pretreatment osmotic dehydration of apples, bell peppers, potatoes, carrots and other fruits and vegetables and / or hot air drying affect. The research results show that the PEF pretreatment can improve fruit and vegetable osmotic dehydration and hot air drying rate, reduce energy consumption, and less impact on product quality. Most studies show that data retrieval, dehydration pretreatment the PEF or combined penetration of hot air drying characteristics of fruits and vegetables. PEF pretreatment other fruit and vegetable drying characteristics, such as microwave drying characteristics has not been reported. Therefore, this paper presents the research topics of pulsed electric field pretreatment on microwave drying characteristics of fruits and vegetables. This study selected the carrots and potato test object, the a sample microwave drying unit time precipitation rate, the carrot slices multiplexing water than potato chips shrink ratio test indicators, using orthogonal design and quadratic regression orthogonal design. SPSS and Matlab software used in the statistical analysis of data and indicators optimization. First of all, followed by the design of four factors (pulse frequency, electric field strength, the microwave power density and slice thickness) quadratic regression combination test, research of PEF pretreatment of carrot slices microwave drying characteristics; design factors (pulse frequency, The electric field strength and microwave power density) quadratic regression combination test, to study the impact of the of PEF pretreatment of potato chips microwave drying characteristics. Test PEF pretreatment carrot slices, potato chips, microwave drying rate curve, the establishment of the regression equation of the microwave drying kinetic equation and test indicators and the establishment of drying power equation to predict analysis; through an integrated optimization impact test indicators of optimal process parameters combination. The results showed that the PEF pretreatment can improve the carrot slices, potato chips, microwave drying rate; Page model applicable PEF pretreatment, the samples microwave drying curve segments; interaction as well as the electric field strength of the pulse frequency and microwave power density, slice thickness of carrot slices microwave drying unit time precipitation rate significantly; pulse frequency microwave drying carrot slice complex water ratio affects significantly with; pulse frequency potato slices microwave drying unit time precipitation rate than significant with; pulse frequency and the electric field strength of the interaction of microwave dried potato chip shrinkage than significant impact, the square of the pulse frequency is more significant impact. The optimal combination of process parameters affect the carrot slices microwave drying unit time precipitation rate and rehydration ratio indicators: pulse frequency of 30Hz, the electric field strength 2.0kV/cm, microwave power density of 1.0 W / g, slice thickness 4.0mm; affect potato chips microwave The precipitation rate and contraction of the drying unit time than indicators of optimal combination of process parameters: pulse frequency of 30Hz, electric field strength 1.0kV/cm and microwave power density of 1.0 W / g. Verified by experiments, PEF pretreatment can improve test index value, shorten the drying time and improve product quality. Finally, design factors (pulse frequency and the electric field strength) and three levels orthogonal experiment to examine the PEF pretreatment on hot air drying of carrot slices rehydration ratio, potato chips shrink ratio. Found that PEF pretreatment, the the carrot slices hot air drying time did not reduce its rehydration rehydration ratio is less than without pretreatment samples; PEF pretreatment can increase the rate of hot air drying of potato chips, reduce drying time, but the product diameter size changes, potato chips obvious curl. Overall, PEF pretreatment can improve fruit and vegetable materials, such as carrots, potato slices microwave drying rate and improve product quality.

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