摘要：在采用热风、微波真空和压差膨化单一干燥技术试验的基础上，采用微波真空干燥-压差膨化脱水组合干燥草莓。以草莓维生素C保存率，色泽和综合感官评分等为试验指标，确定了草莓真空微波干燥的最佳工艺条件，微波温度为40℃，微波时间8min, 能达到较好的脱水效果。以真空微波干燥6min为水分转换点，2MPa为压差，40min为干燥时间的微波真空干燥-压差膨化脱水组合干燥，草莓色泽维生素C含量和品质都最好。采用微波真空干燥-压差膨化脱水组合干燥，脱水草莓维生素C保存率比热风干燥和真空干燥均提高；色泽和感官品质上，避免了热风干燥制品色泽暗淡、外形干瘪凹陷和真空干燥制品局部炭化等缺陷。
关键词 草莓；热风干燥；真空干燥；压差膨化
Abstract: Microwave vacuum drying in a hot air drying and microwave vacuum drying and the differential pressure extruded test based on - the pressure extruded dehydrated composition dried strawberries. Strawberry vitamin C preservation rate, color and sensory score for the experimental index, testing to determine the best strawberry vacuum microwave drying process conditions, the microwave temperature of 40 ° C, microwave 8min, can best achieve the effects of dehydration. 6min water transition point, the pressure difference 2MPa 40mi microwave vacuum drying drying time - pressure puffed dehydration combined drying the tomato color vitamin C content and quality of the best. The use of microwave vacuum drying - pressure difference puffed dehydration combined drying, the dehydrated strawberry vitamin C preservation rate than hot air drying and vacuum drying; color and sensory quality, to avoid the hot air drying products dim color, shape shriveled depression and vacuum drying products partial carbonization and other defects.
Keywords Strawberry Hot air drying Vacuum drying Pressure puffing
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