超声波处理对常压热风干燥香蕉片的影响

为得到常压热风干燥香蕉片的超声波处理方法,以香蕉为原料,采用超声波对香蕉片进行预处理,以常压热风干燥产品的感官评价和复水率为主要指标,研究其对常压热风干燥香蕉片的影响。结果表明,常压热风干燥香蕉片最优超声波预处理条件为功率400W,频率40kHz,处理时间8min,处理温度40℃,此条件下常压热风干燥的香蕉片感官评分为9.8,复水率为73.85%。

Effect of Ultrasonic Pretreatment on Banana Slices Dried by Hot-air

In order to gain the ultrasonic processing methods for banana slice dried by Hot-air, the study investigated the impact of the ultrasonic wave pretreatment on the banana slices dried by hot-air under the atmospheric pressure based on the sensory evaluation and rehydration rate of the end product. The result showed that, the optimal ultrasonic pretreatment conditions of hot-air drying banana slices were as follows： the power was 400 W, the processing time was 8 rain, the frequency was 40 kHz, and the processing temperature was 40℃. Under this condition, sensory evaluation of banana slices scored 9.8, and water rehydration rate was 73.85 %.