关键词: 蚕豆, 真空微波, 干燥, 工艺

Abstract:

Microwave vacuum drying was used to improve quality and reduce drying time of broad bean products. Singlefactor
and orthogonal tests were used to explore the effect of initial water content, microwave power, vacuum degree
on drying characteristics, puffed rate and retention rate of chlorophyll in broad bean. Results indicated that the optimal
microwave vacuum drying parameters were initial water content of 46.02% in broad bean, microwave power of 6 W/g,
and vacuum degree of 0.08 MPa. Under the optimal drying conditions, the puffing degree of broad bean was 2.35 and the
retention rate of chlorophyll was 71.78%. These investigations provide a theoretical reference for broad bean drying and
industrial production.

Key words: broad bean, vacuum microwave, puffing drying, process parameters