| 热风与微波干燥胡萝卜的工艺研究 |
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| 引用本文： | 金丽梅,牛春梅,刘佳会.热风与微波干燥胡萝卜的工艺研究[J].农产品加工．学刊,2009(2). |
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| 作者姓名： | 金丽梅 牛春梅 刘佳会 |
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| 作者单位： | 1. 黑龙江八一农垦大学食品学院,黑龙江大庆,163319
2. 大庆技师学院,黑龙江大庆,163000 |
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| 摘 要： | 用热风干燥、热风和微波组合干燥对胡萝卜进行干制,检测不同干燥方法对胡萝卜干制品感观品质、复水比、VC含量的影响。结果表明,利用不同的干燥方法所获得的胡萝卜干制品的复水性能和感官品质有明显差异,热风与微波联合干燥胡萝卜制品的品质最优。降低热风温度,缩短热风干燥时间,减小热风速率和微波加热功率,均可提高干制品的复水性、VC含量及其品质。
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| 关 键 词： | 脱水胡萝卜 热风和微波联合干燥 复水比 |
Research on Carrot Drying Technology with Hot-air Combined with Microwave |
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| Jin Limei,Nui Chunmei,Liu Jiahui.Research on Carrot Drying Technology with Hot-air Combined with Microwave[J].Nongchanpin Jlagong.Xuekan,2009(2). |
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| Authors: | Jin Limei Nui Chunmei Liu Jiahui |
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| Institution: | 1. Heilongjiang August First Agriculture Reclamation University;Daqing;Heilongjiang 163319;China;2. Daqing Technician College Daging Heilingjiang 163000 China |
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| Abstract: | The paper is about the carrot drying with two kinds of different ways of the hot-air and hot-air combined with microwave. The different dry method and the different parameter combination influence on the product sensible quality,the rehydration rate,the VC content were studied. The results showed that there were significantly differences on the sensible quality and rehydration rate with different dry method,the hot blast and the microwave combined drying to the quality is most superior. Reducing the hot air... |
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| Keywords: | dry-carrot hot-air and microwave combination drying rehydration |
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