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題名 | 微波乾燥鹹金柑蜜餞之研究=Study of Microwave Drying on Salt Candied Kumquat |
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作者姓名(中文) | 鄭智遠; 邱昌鈿; 陳淑德; | 書刊名 | 宜蘭大學生物資源學刊 |
卷期 | 15 2019.12[民108.12] |
頁次 | 頁91-104 |
分類號 | 463.78 |
關鍵詞 | 金柑蜜餞; 微波; 乾燥; 品質; Candied kumquat; Microwave; Drying; Quality; |
語文 | 中文(Chinese) |
中文摘要 | 微波乾燥可使食品內的極性水分子快速震動和離子移動而產生熱,以使水分蒸發而達到快速乾燥之效果,可克服傳統乾燥之熱傳導障礙。宜蘭是金柑最主要產地,金柑非常適合做為蜜餞的原料,而傳統金柑蜜餞利用熱風乾燥相當費時,故本研究利用微波乾燥應用在鹹金柑蜜餞製程中。結果顯示,透過微波乾燥的方式以3 kg,3 kW的條件乾燥鹹金柑蜜餞只需耗時350 min即可使水分含量由77%降至31%;但以45℃冷風乾燥則需要840 min。微波和冷風的乾燥動力學模型符合Henderson-Pabis型式,其相關係數(R^2>0.99)。微波乾燥鹹金柑蜜餞也有較好的亮度值,與較軟的質地,故微波乾燥可應用鹹金柑蜜餞產業,達到省時的效果。 |
英文摘要 | Microwave drying causes rapid vibration and movement of polar water molecules in food to generate heat; therefore, water can be evaporated to achieve rapid drying and to overcome the heat resistance by traditional drying. Yilan is the main production area of kumquat. Kumquat is very suitable as a raw material for candied fruit. The traditional candied kumquat is very time-consuming by hot air drying. Therefore, the objective of this study was to use microwave drying in the process of salt candied kumquat. The results showed that 3 kW microwave drying 3 kg salt candied kumquat only took 350 min to reduce its moisture content from 77% to 31%. However, it took 840 min by 45℃cold air drying. The drying kinetics of both microwave and cold air drying methods followed Henderson-Pabis model due to R^2>0.99. Microwave drying also had a better brightness value and softer texture. Therefore, microwave drying can be applied to the candied kumquat industry to achieve a time-saving effect. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。