食品科学 ›› 2002, Vol. 23 ›› Issue (2): 52-55.

• 工艺技术 • 上一篇    下一篇

脱水马兰加工特性的研究

 顾青, 蒋予箭, 朱睦元   

  1. 杭州商学院食品科学与工程系,浙江大学生命科学学院
  • 出版日期:2002-02-15 发布日期:2012-02-13

Study on Drying Characteristies of K alimeris Indica Dehydration

 GU  Qing, JIANG  Yu-Jian, ZHU  Mu-Yuan   

  • Online:2002-02-15 Published:2012-02-13

摘要: 通过在不同风温(52℃、56℃、60℃)和不同微波输出功率(150W、225W和300W)条件下对马兰进行脱水干燥试验,结果表明,热风干燥时间较长,效率较低,微波干燥随着输出功率的提高干燥率也相应增加,利用微波干燥可以从热风干燥可以从热风干燥所需的200~400min缩短到5~8min,同时,微波干燥能更好地保持马兰的色泽,并有更高的复水性。

关键词: 马兰, 热风干燥, 微波干燥, 复水性

Abstract: Kalimeris indica samples were dried by using the following drying processes;hotair drying(52,56or 60℃at1.5m /s)or microwave drying(at150W,225W,or 300Wpower).The drying of Kalimeris indica took place in the falling rate ofdrying time withresp ectto increasing temperature.InMW drying higher drying rates were obse rvedat the higher power level.These results sh owed that the drying time of Kalimeris indica sample was shortened from 200~400min by hot air drying to the 5~8min range when dried by microwave energy.Microwave for dring Kalimeris indi ca was better incolour withthe highest rehydration property.

Key words: Kalimeris indica , Hot air drying , Microwave drying , Rehydration