摘要
对比研究真空冷冻干燥、真空干燥和热风干燥对三七内部结构和复水品质的影响。采用微CT技术对干燥样品进行扫描和图像重构,计算干燥样品的孔隙率和复水比,对3种干燥方法所得样品的复水品质进行对比分析。结果表明:3种干燥方法对孔隙率和复水比都有极显著影响(P<0.01)。从内部结构的保持和复水品质角度来看,真空冷冻干燥优于其他两种干燥方法,较适于工业生产。
The influence of vacuum freeze-drying,vacuum drying and hot-air drying on the inner structure and rehydration quality of Radix Notoginseng（dried roots of Panax notoginseng） was comparatively investigated.Porosity and rehydration rate of dried samples were calculated based on Micro-CT scanning and image reconstruction.All the three drying methods had a highly significant impact on porosity and rehydration rate of dried samples.In terms of inner structure maintenance and rehydration quality,vacuum freeze-drying was superior to the other two methods and more suitable for industrial production.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第20期44-47,共4页
Food Science
基金
国家自然科学基金青年基金项目(50206013)
上海市重点学科建设项目(S30503)
上海市教委科研创新项目(09YZ230)
关键词
三七
孔隙率
复水品质
干燥方法
Panax notoginseng
porosity
rehydration quality
drying method
