摘要
研究了不同功率(高火、中火、低火)下香椿芽的微波干燥特性,探讨了微波、真空、冷冻和热风等不同干燥方式对香椿芽品质变化的影响。结果表明,香椿芽微波干燥的失水性主要表现为降速干燥过程,不同功率大小影响干燥的速率变化。对不同干燥产品的干燥比、复水比和叶绿素含量等指标进行综合分析,香椿芽微波干制品虽与冻干产品具有一定差距,但各质量参数均优于其它干燥方法。
Drying characteristic of Ihe chinese toon under the different powers of （high fire, middle fire. low fire ） microwave is studied in this paper. The quality changes of the Chinese toon dried with microwave drying, vacuum drying, freeze drying and hot air drying were investigated. The result indicated that the amount of power influenced drying speed. The drying rate, rehydrate rate aad chlorophyll content in each dried product are generalized anaysized, the resucts showed that the quality parameters of products treated with microwave drying under the middle fire were slight less than those treated with freeze drying but much better than those of using the other drying. It is possible to obtained one kind of Chinese toon drying product with good luster, nutrition and quality.
出处
《保鲜与加工》
CAS
2007年第1期35-38,共4页
Storage and Process
基金
安徽科技学院自然科学研究项目(2006YZ061ZC)
关键词
香椿
微波
干燥
chinese toon
microwave dry
