摘要:本实验研究了苹果脆片的加工工艺，以新鲜的苹果为原料，通过切片、护色、浸糖、预干燥、微波干燥等一系列操作流程，制成苹果脆片。其中通过研究护色时间、浸糖量、预干燥时间和微波干燥速度对苹果脆片品质的影响，采用单因素试验和正交分析试验，得出最优的工艺参数：护色时间为0.5h，浸糖量为20%，60℃下预干燥时间为3.0h，微波干燥速度为4m/min。在最佳工艺条件下，测定脆片成品相关的营养成分，以酸水解法测定蔗糖含量为12.1765g/100g，2,6-二氯酚靛酚法测定Vc含量为1.87mg/100g，直接干燥法测定水分含量为4.98%，质构测定脆片的硬度为0.896N。果蔬脆片是国内新兴的营养休闲食品，越来越受到广大消费者的青睐。本文完成了对果蔬脆片的车间设计。

关键词：微波干燥；苹果脆片；生产工艺；车间设计

Abstract:The experiment researched the processing technic of apple chips, It used fresh apple as raw material, by slicing, protecting color, leashing of sugar, pre-drying, microwave drying and a series of operation process to make apple chips.The optimum parameters were obtained by investigating the relationship between effect of the time of color protection, leaching of sugar, preparation drying time and microwave drying speed. Using the single factor test and orthogonaltest analysis showed that the best quality of apple chips was when the time of color protection was half an hour, leaching of sugar was 20%, the pre-drying time at 60 degrees Celsius was 3.0 special ops and the microwave drying speed was 4 meters per minute. Under the optimum condition, the experiment determined the related nutrition of apple chips. Using acid hydrolysis method for the determination of sucrose content was 12.1765g/100g, 2,6-two chlorphenol indophenol method for the determination of the content of Vc was 1.87mg/100g, the direct drying method for the determination of water content was 4.98%, texture method for determination of the hardness was 0.896N. Fruit and vegetable chips is domestic emerging nutritional snack, more and more favored by the vast number of consumers. It completed the workshop design for apple chips.

Key words  Microwave drying  Apple chips  Production engineering  Workshop design