摘要
本项目进行了一系列香菇、蘑菇的热风干燥试验,获得脱水温度特性.二物料的脱水过程均分为调整、恒速和降速三阶段.调整阶段较短,恒速、降速阶段的脱水速率分别以GM=K_1（Hw-H）、GM=K_2（M-Me）表达.经分析.脱水速率快慢直接影响干后外观质量、复水性能和VC的保存.
The hot-air drying tests of Agaricus bisporus and Lentinula edodes were conducted and the dehydrating temperature characteristics were obtained in this study. It was concluded thatthe dehydrating process consisted of three stages--adjusting stage, constant speed stage andlower speed stage, and that the dehydrating rate during constant speed stage and lower speed stage could be expressed by GM=K1(Hw-H) and GM=K.(M -Me) resp.. While the effect of dehydrating rate on dry mushroom quality, preservation of VC and restoration of water was analyzed too.
出处
《食用菌学报》
1996年第1期39-45,共7页
Acta Edulis Fungi
关键词
热风
脱水过程
蘑菇
香菇
干后品质
Hot-air
Dehydrating process
Agaricus bisporus
Lentinula edodes
Quality of dry product
