在蓝莓微波萃取体系中，微波体加热方式引起温度快速升高，提高萃取效率的同时又引起花青素显著降解。为从本质上解决微波萃取时花青素降解的难题，提出微波诱导低温压力强化萃取蓝莓中花青素机理分析和过程控制的研究项目。本项目首先研究萃取体系内微波诱导压力与温度对花青素萃取的耦合效应，通过提高内部压力弥补低温下花青素在蓝莓内扩散动力不足，保证萃取速度，减少花青素降解；然后建立微波萃取时花青素获取和降解的动力学模型和传热传质方程，模拟温度、压力及花青素浓度的变化规律，揭示低温压力微波萃取模式机理；最后建立微波萃取条件与质热传递过程参数间的相似准则，实现对微波诱导低温压力萃取过程有效控制。以传热传质过程为线索，从模式提出—机理分析—过程控制方面系统深入研究低温压力微波萃取理论和工艺。.课题融合食品科学与技术、农业工程和工程热物理学科知识，建立微波萃取新模式，研究成果有助于提升微波加工食品品质控制理论水平。

Rising extraction temperature caused by microwave volumetric heating mode may accelerate the extraction efficiency and result in the obvious degradation of anthocyanin in the microwave extraction system of blueberry. A scientific issue about the mechanism analysis and process control for the extraction improvement of antocyanin from blueberry by using microwave inducing pressure in low temperature would be studied to give the solutions in nature for problems of high anthocyanin degradation in the microwave extraction. The coupling effects of pressure and temperature on anthocyanin extraction would be analyzed to improve the inner pressure to remedy the limitation of low temperature resulting in the deficiency of diffusion driving force of anthocyanin within blue berry powder. The new extraction mode may ensure the extraction rate and decrease the degradation of anthocyanin. Dynamics models and heat-mass transfer equations describing the acquisition and degradation of anthocyanin extracted by microwave conditions would be developed to simulate the distributions and changes of temperature, pressure and anthocyanin concentration. The mechanism of microwave extraction would be revealed based on research results. Similitude criterions between microwave extraction conditions and processing parameters of heat-mass transfer equations would be derived to control the microwave extraction process with pressure in low temperature. On the basis of process analysis of heat-mass transfer, theory and technique of extraction mode of microwave inducing pressure in low temperature case would be studied deeply and systematically according to the research route of mode development-mechanism analysis-process control..This project overlaps and merges multi-disciplinary knowledge from Food Science and Technology, Agricultural Engineering, and Engineering Thermo physics, which develops a new mode of microwave extraction to improves the theory level of qulity control of microwave processing food.