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中文摘要：
以草莓为原料，应用真空冷冻干燥和后续真空微波干燥联合的方式做不同转换点试验，目的是降低能耗，改善产品品质。在干燥的过程中研究了前期冷冻干燥后物料的含水率、后续真空微波干燥微波功率等因素对干燥过程的影响，并将得到的产品与普通的冷冻干燥干燥时间和产品品质方面进行比较，确定了联合干燥较佳的转换点为真空冷冻干燥草莓的含水量为40％左右，微波功率为2100W。将得到的产品进行调味，开发出一种大众喜爱的休闲食品。
英文摘要：
Strawberries were treated with a combination drying of Vacuum Freeze and Vacuum Microwave （FVMD） in this manuscript. In order to reduce drying time and improve the products quality, the effects of moisture content of strawberries after vacuum freeze drying, microwave power on the drying process were carefully studied, an optimum process. Strawberries was dried to 40% moisture content by vacuum freeze dying and then shift to vacuum microwave （2100W） , was achieved based on the comparison of the drying time and physicochemical properties of combination dried processes and the single vacuum freeze drying. Finally, add white chocolate coat on strawberry after drying in order to improve its taste.
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同项目期刊论文
Effect of Calcium Ion and Microwave Power on Structural and Quality Changes in Drying of Apple Slice
Effect of Osmotic Dehydration on Microwave Freeze-Drying Characteristics and Quality of Potato Chips
Effects of Predrying and Vacuum Impregnation with Nano-Calcium Carbonate Solution on Strawberries, C
Comparison of the effect of microwave freeze drying and microwave vacuum drying upon the process and
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