摘要
对蕨菜真空干燥、常压热风及远红外干燥进行对比试验分析,得出真空干燥蕨菜与热风干燥及远红外干燥过程有相似之处,即可以分成3个阶段:初始阶段、恒速阶段和降速阶段,但真空干燥可获得较低含水量的干制品。同时分析表明:真空干燥的蕨菜其营养成分的保存率较高,粗蛋白、维生素C的含量分别是热风干燥、远红外干燥的1.6倍、5倍。通过对干燥速率、品质、能耗的综合分析拟定了较佳的干燥工况参数。
In terms of dehydrating test and process analysis of pteridium aquilinum dried by vacuum drying,convective airflow drying and far-infrared drying,this paper considered that the process of vacuum dehydration was similar to that can be divided into three phase of the dehydration:initial phase, invariable velocity phase and descending velocity phase. In the meantime, vacuum dehydrating product contained lower moisture content. By analyzing quality of these drying products comparatively, it manifest that the content of crude protein, vitamin C on vacuum drying pterdium aquilinum was 1.6-fold,5.0-fold to airflow drying and far-infrared drying respectively. The best drying technological condition was drawn up.
出处
《黑龙江八一农垦大学学报》
2002年第4期35-37,共3页
journal of heilongjiang bayi agricultural university
基金
黑龙江重点学科资助项目(项目编号:10511Z007)。
