Study On Characteristics Of Microwave Vacuum Dehydration Of Cherry

Cherry Tomatoes,known as the pearl tomatoes,have the characteristics of fruit and vegetable,and rich in nutrients.Its flesh is crisp and tastes good.However,cherry tomatoes are difficult to store and transport,which is the bottleneck of its development and utilization.In this paper,the saint and raisin product preparation of microwave vacuum drying technology was studied,drying dynamics model is established,and the quality of Saint dried fruit products were systematically studied.And provide a theoretical basis for its application in food processing.Concrete research contents are as follows:1.Study on characteristics of microwave vacuum drying Cherry Tomatoes and dynamicsInvestigation of microwave power,vacuum degree,loading quantity of Cherry Tomatoes microwave vacuum drying characteristics were investigated,Cherry Tomatoes microwave vacuum drying of fitting equation is obtained by fitting the model.Cherry Tomatoes microwave vacuum drying kinetic model meet the page equation:MR = e^-rtN,In[-ln?MR?]=?0.998+0.01x1+0.005x2-0.0023x3?+?-2.774 + 0.0013x1+ 0.004x2+0.0019x3?lnt,Validated the model can correct response of cherry tomato microwave vacuum drying characteristics.It can predict the cherry tomatoes during microwave vacuum drying dehydration rate of change process.2.Establish the cherry tomatoes,the optimal process parameters of microwave vacuum dryingOn the base of single factor experiment,the experiment of Design method to optimize the parameters of drying and establish tomatoes microwave vacuum drying of optimal process:microwave power is 2kW,vacuum degree-75kPa,loading weight 200g.According to the optimal technique for drying,actual measured Cherry Tomatoes red pigment content is 0.0659?g/mL,the content of vitamin C 10.31mg/100g,sensory evaluation for 84 points,fitting well with the theoretical results.3.Effect of microwave vacuum drying on quality characteristics of Cherry TomatoesStudy three kinds of drying methods?microwave vacuum drying,hot air drying,vacuum freeze drying?the color of Cherry Tomatoes products,vitamin C retention rate,lycopene retention rate and in vitro antioxidant activity and the sensory quality of influence.Research results show that the hot air dehydration the resulting cherry fruit sensory quality is poor,vitamin C and tomato red pigment retention rate is low,low antioxidant activity in vitro,the color is too dark.Microwave vacuum dehydration can significantly reduce the color changes.Vitamin C and tomato red pigment retention rate are 82%and 65.2%,respectively.The content of SOD is 631.37U/g.Vacuum freeze dehydration quality is also good,second only to microwave vacuum dehydration.Considering the microwave vacuum dehydration method is suitable for dehydrated Cherry Tomatoes.