摘要
用氮气置换部分空气作为干燥介质,通过QTM气调干燥实验设备调节干燥过程气体的氧气含量,以蘑菇的褐变度为考核指标进行降氧干燥试验。结果表明,干燥过程气体的温度是影响蘑菇褐变度的重要因素之一,而要减少某一温度下干燥过程中蘑菇的褐变度,关键要控制干燥过程中气体的氧气含量。用幂函数方程拟合的不同气体温度状况下,蘑菇的褐变度y与气体的氧气含量x间的关系式,显著水平P=0.01,相关系数r>0.9725。
In this article,drying experiment equipment QTM controlled atmosphere was used to reg ulate the O 2 content in the drying by partly displacing air with N 2 as drying medium.Then,a drying experiment under the reduced O 2 content condition was made using mushroom's browning deg ree as checking index.The results showed that the air temperature was important factor.But in order to reduce browning at certain temperature,it is key to lower the O 2 content.Finally,the function between mushroom's browning deg ree and O 2 content at different temperature was simulated,with sig nificance level P =0.01,correlation cefficient r>0.9725.
出处
《食品工业科技》
CAS
CSCD
北大核心
2002年第9期39-41,共3页
Science and Technology of Food Industry
基金
福建省自然科学基金资助项目(B9910010)
