期刊论文

Study on method for drying thin layer day-lily by microwave and hot air

中文

食品科技

1005-9989

2003

9

28-30+32

10.3969/j.issn.1005-9989.2003.09.011

湖南省科技厅资助项目（00NKY1005-01）。；

本校为第一机构

在薄层黄花菜干制工艺中,选择的干制方法直接影响物料干燥时间的长短和产品质量的好坏.为了确定干燥薄层黄花菜的最佳干制方法,以湖南黄花菜的主栽品种鲜猛子花为材料,用热风干燥箱将受试材料在60、70、80、90℃及100℃等干燥温度条件下和用微波炉在高、中及低功率条件下进行干燥试验.结果表明:热风干燥温度小于80℃时,干燥时间长(3.5～4h),生产效率低,但产品质量好;干燥温度大于90℃时,干燥时间短(1.5～2h),生产效率高,但产品质量差,因而薄层黄花菜的最佳干燥温度为90℃;与热风干燥相比,无论哪种微波功率干燥时间都较短,但产品质量差;先微波干燥再热风干燥可显著缩短干燥时间,但产品质量不好,先...

Drying method chosen which directly influences drying time and quality of products in the process of dehydrated thin layer day-lily. In order to establish the optimal method for drying thin layer day-lily, fresh Mengzi flower which is popularly planted in Hunan province was chosen as material for experiment, and the drying experiment was carried out by microwave with high, media and low power and by hot air which temperature were 60,70,80,90℃ and 100℃.The results show that when the drying temperature of hot air is less than 80℃, drying time ...