| 食用菌的远红外线干燥特性及预处理对干燥的影响 |
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| 引用本文： | 王俊,胥芳,许乃章,张敏.食用菌的远红外线干燥特性及预处理对干燥的影响[J].浙江大学学报(农业与生命科学版),1995(6). |
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| 作者姓名： | 王俊 胥芳 许乃章 张敏 |
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| 作者单位： | 浙江农业大学工程技术学院，北京农业工程大学博士后流动站 |
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| 摘 要： | 远红外线定温干燥的蘑菇失水过程为恒速和降速两阶段，物料温度为升温、稳定和再升温三阶段；定功率干燥为两个降速阶段组成，物料温度一直呈上升趋势，在后期出现高温，一般不予采用。定温干燥中恒速和降速两阶段的速率模型可分别表示为ｄＭ／ｄｔ＝Ｋ＿１（Ｔ－Ｔ＿ｗ）和ｄＭ／ｄｔ＝Ｋ＿２（Ｍ－Ｍｃ）．分析了平均失水速率与干后品质、复水性能和Ｖｃ保存率之间的关系；不同预处理对干燥时间和干后质量有不同的影响。
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| 关 键 词： | 远红外线，干燥特性速率模型，预处理 |
The far-infrared drying characteristics on edible fungi and pretreatment effects. |
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| Abstract: | In this paper,a series of far-infrared drying tests on edible fungi have been conducted. The dehydrating temperature and power comsumption charateristics were observed. The dehydrat-ing rate models were established. The better temperaturetime combination were obtained. Dryingtests have been finished after different pretreatments were made,quality and drying-time were eval-uted. |
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| Keywords: | far-infrared drying characteristics edible fungi pretreatmeat |
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