食品科学 ›› 2004, Vol. 25 ›› Issue (11): 154-157.
• 工艺技术 • 上一篇 下一篇
顾熟琴, 盛文军, 卢大新
出版日期:
发布日期:
GU Shu-Qin, SHENG Wen-Jun, LU Da-Xin
Online:
Published:
摘要: 研究了热风干燥和微波干燥对油枣总黄酮含量的影响。本研究的实验结果表明:热风干燥的最佳条件为热风温度40℃、干燥时间8h、载样量15kg/m2;微波干燥的最佳条件为微波功率0.245kW、干燥时间10min、载样量5kg/m2。
关键词: 油枣, 总黄酮, 热风干燥, 微波干燥
Abstract: Effects of forced-air drying and microwave drying on flavonoids of the You Jujube were studied in this paper. Theresult shows that the optimum condition of forced-air drying is drying air temperature at 40℃, drying time for 8h and drying loadof 15kg/m2; the optimum condition of microwave drying is microwave power of 0.245 kW, drying time for 10 minutes and dryingload of 5kg/ m2.
Key words: you jujube, flavonosd, forced-air dringy, microwave drying
顾熟琴, 盛文军, 卢大新. 热风干燥和微波干燥对油枣总黄酮含量影响的研究[J]. 食品科学, 2004, 25(11): 154-157.
GU Shu-Qin, SHENG Wen-Jun, LU Da-Xin. Study on Effects of Forced-air Drying and Microwave Drying on Flavonoids of the You Jujube[J]. FOOD SCIENCE, 2004, 25(11): 154-157.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/
https://www.spkx.net.cn/CN/Y2004/V25/I11/154