|
|||||
|
|
| 微波联合热风干制苏渝303甘薯干工艺研究 | |
| 引用本文： | 刘春泉,江宁,李大婧,金邦荃. 微波联合热风干制苏渝303甘薯干工艺研究[J]. 核农学报, 2009, 23(6): 1008-1013 |
| 作者姓名： | 刘春泉 江宁 李大婧 金邦荃 |
| 作者单位： | 1. 江苏省农业科学院农产品加工研究所,江苏,南京,210014;国家农业科技华东(江苏)创新中心-农产品加工工程技术中心,江苏,南京,210014 2. 江苏省农业科学院农产品加工研究所,江苏,南京,210014;南京师范大学金陵女子学院,江苏,南京,210097;国家农业科技华东(江苏)创新中心-农产品加工工程技术中心,江苏,南京,210014 3. 南京师范大学金陵女子学院,江苏,南京,210097 |
| 基金项目： | 江苏省农业科技自主创新资金 |
| 摘 要： | 为了获得苏渝303甘薯干的最佳干制工艺，进行了4因子（前期干燥方式、后期干燥方式、转换水分和缓苏时间）4水平正交试验。分析了各参数对3指标（品质、脱水速率和单位能耗）的显著水平及影响规律，并通过功效系数法进行综合评分，从而提出较佳工艺参数组合：选用前期8.33w/g微波干燥，待物料干燥至水分含量为40%时转换为50℃的热风干燥，转换时缓苏1h。 |
| 关 键 词： | 苏渝303 甘薯干 微波 热风 联合干制 |
| 收稿时间： | 2009-05-19 |
Combination Drying Method of Microwave and Hot Air in the Production of Suyu-303 Sweet Potato Chips |
|
| LIU Chun-quan,JIANG Ning,LI Da-jing,JIN Bang-quan. Combination Drying Method of Microwave and Hot Air in the Production of Suyu-303 Sweet Potato Chips[J]. Acta Agriculturae Nucleatae Sinica, 2009, 23(6): 1008-1013 | |
| Authors: | LIU Chun-quan JIANG Ning LI Da-jing JIN Bang-quan |
| Affiliation: | Institute of Processing Agriculture product, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014 |
| Abstract: | To optimize the drying process of Suyu-303 sweet potato chips,four factors(former-stage drying method.1atter-stage drying method,moisture content when drying method was changed and postponed inter time)and four-level orthogonal test was conducted.Orders of four important factors Oil the sensory quality,dehydrating rate and energy consumption were analyzed.The three combination indexes were obtained by Efficacy Coefficient Methodology(ECM):microwave drying at 8.33 W/g Was selected as the former-stage drying method,one hour postponed inter time,then changed to 50℃ hot air drying till the water content of materials was dropped to 40%. |
| Keywords: | Suyu-303 dehydrated sweet potato microwave hot air combined drying |
| 本文献已被 万方数据 等数据库收录！ | |
| 点击此处可从《核农学报》浏览原始摘要信息 | |
| 点击此处可从《核农学报》下载全文 | |