食品科学 ›› 2004, Vol. 25 ›› Issue (11): 154-157.

• 工艺技术 • 上一篇    下一篇

热风干燥和微波干燥对油枣总黄酮含量影响的研究

 顾熟琴, 盛文军, 卢大新   

  1. 北京农学院食品科学系,陕西师范大学食品工程系
  • 出版日期:2005-11-15 发布日期:2011-10-24

Study on Effects of Forced-air Drying and Microwave Drying on Flavonoids of the You Jujube

 GU  Shu-Qin, SHENG  Wen-Jun, LU  Da-Xin   

  1. 1.Department of Food Science, Beijing Agricultural College;2. Department of Food Engineering, Shanxi Normal University
  • Online:2005-11-15 Published:2011-10-24

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