1、 1 本科毕业论文外文翻译 译文： 猕猴桃在热风微波干燥期间的干燥速率、收缩和复水性特点 Journal of Food Engineering 48 (2001) 177-182， Medeni Maskan 摘要： 本文研究讨论经 热风干燥、微波干燥和热风微波联合干燥三种干燥方法处理后，猕猴桃（厚度 5.03 0.236mm）的干燥特性，即比较各组样品的干燥速率、收缩和复水能力。结果表明：无论哪种干燥方法，在干燥过程的干燥速率都呈降速趋势。微波干燥和微波辅助热风干燥速率快，用时短。其中微波干燥处理的猕猴桃收缩率和吸水 率均大于热风干燥和热风微波联合干燥，而复水性最低。 关键词： 干燥；猕猴
2、桃；复水性；收缩；热风；微波 1 前言 脱水果蔬因其保质期长、种类多和体积小等优点，受到消费者的喜爱。为扩大它的市场，可通过改善产品质量以及加工工艺。 猕猴桃 的保 质期 很短 ，冷 藏过程 中也 会出 现软 化， 损失 维生素（ OConnor-Shaw, Roberts, Ford, Agar, Massantini, Hess-Pierce, Yongsawatdigul Feng Maskan, 2000） 。 近年来，为提高脱水产品的质量，微波干燥逐渐替代了传统干燥。与传统干燥一样，微波干燥也是利用内部水分蒸发形成压力差，使水分扩散到表面挥发掉，最高效率能够使产品水平低于 20%。但
3、基于经济考虑，微波干燥通常在降速阶段2 或水含量低（常规干燥需要较长时间）时使用。现阶段微波干燥已用于药材干燥 (Giese,1992)、马铃薯 (Bouraout et al.,1994)、葡萄干 (Ko-staropoulos Litvin, Mannheim, Lin, Durance, Prabhanjan et al.,1995;Lin et al., 1998; FuneboFeng Lin et al.,1998)。热风微波联合干燥的样品复水能力最高。这种方法能够改善猕猴桃的复水能力。这些结果的得出都是根据图 4 所示的数据。这些数据同时表明了样品结构干燥时收缩的越少，恢复后的吸
4、水能力越强。 7 4. 结论 从上述结果得出： 微波和微波辅助加热可使干燥时间减少 89-40%。参数扩散模型可充分描述热风干燥和微波干燥的数据。热风微波干燥产品具有收缩性小和复水性强的特点。猕猴桃片的实验结果表明，热风微波联合干燥可用于保存高品质产品。 8 参考文献 Agar, T. I., Massantini, R., Hess-Pierce, B., & Kader, A. A. (1999).Postharvest CO2 and ethylene production and quality maintenance of fresh-cut kiwifruit slices. Jo
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