摘要
采用热管气体射流冲击技术,通过单因素试验研究鲜香菇的干燥工艺,以香菇干燥成品的复水比、感官评价及能耗变化为试验指标,确定干燥温度、热风风速、喷嘴距物料高度的最佳工艺参数。结果表明:香菇气体射流冲击适宜干燥工艺参数为干燥温度60℃、风速40 km/h、喷嘴距物料的高度115 mm。
In this test, the heat pipe and jet impingement technology was applied together to explore drying process of fresh mushrooms through the single factor experiment. Test index--rehydration ratio, sensory evaluation and energy consumption changes for the trial were used to determine the optimum drying process parameters（drying tem- perature, wind velocity, height of nozzle to material）. The results show that optimum parameters of the drying mush- rooms process were： temperature 60℃, wind speed 40km/h and the height of the nozzle to material 115mm.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2012年第10期106-110,共5页
Food and Fermentation Industries
基金
陕西师范大学国家级大学生创新性实验计划项目(项目编号:10107181)
关键词
气体射流冲击
干燥
香菇
air jet impingement, drying, mushrooms
