马铃薯颗粒全粉的微波干燥工艺的研究

食品科学 ›› 2005, Vol. 26 ›› Issue (7): 133-136.

马铃薯颗粒全粉的微波干燥工艺的研究

王常青

山西大学生命科与技术学院

出版日期:2005-07-15 发布日期:2011-09-19

Study on Microwave Drying Technology of the Potato Granules Powder

WANG Chang-Qing

Department of Institute of Life Science, Shanxi University

Online:2005-07-15 Published:2011-09-19

摘要/Abstract

摘要： 本实验研究了微波干燥条件对马铃薯颗粒全粉水分含量、白度、VC含量的影响。结果发现,微波干燥温度与产品水分、VC含量均呈二元函数关系。微波干燥能耗与产品水含量的函数关系式为Y=—————————。尽管干燥温度越高,产品中VC破坏率越高,白度越低,但是,微波干燥的产品品质明显优于热风干燥,全粉的VC含量和白度高于热风干燥,SO2残留量含量低于热风干燥。

关键词: 马铃薯颗粒全粉, 微波干燥工艺

Abstract: The microwave drying conditions which Influence moisture content , whiteness and VC content of the potato granulespowder were studied .The results showed that the temperature of microwave drying was binary function relation with productmoisture and VC content. The function relation of microwave power consumption(Y) and water content of the product(X)isY=—————————. The more dry temperature is high , the more VC of the product loss late is big, and the more whiteness and SO2 contents are low. However, it was obvious that the product quality of microwave drying is better than air-dry. Whitenessand VC contents of the product are higher than air-dry, and SO2 contents are lower than air-dry.

Key words: potato granules powder, microwave drying technology

王常青. 马铃薯颗粒全粉的微波干燥工艺的研究[J]. 食品科学, 2005, 26(7): 133-136.

WANG Chang-Qing. Study on Microwave Drying Technology of the Potato Granules Powder[J]. FOOD SCIENCE, 2005, 26(7): 133-136.