不同干燥方式对颗粒状果蔬品质变化的影响  

Effect of Different Drying methods on the Quality Changes of the Granular Fruits and Vegetables

作　　者：胡庆国[1] 张慜[1] 杜卫华[2] 孙金才[2] 

机构地区：[1]江南大学食品科学与安全教育部重点实验室,江苏无锡214036 [2]海通食品集团有限公司,浙江宁波315300

出　　处：《食品与生物技术学报》2006年第2期28-32,共5页Journal of Food Science and Biotechnology

基　　金：国家重点星火计划项目(2002EA701011)

摘　　要：分别对真空微波干燥、冷冻干燥、热风干燥及热风与真空微波联合干燥等不同干燥方式对颗粒状果蔬质量变化的影响进行了讨论,以VC和叶绿素的保持、色泽的差异、收缩和复水性能等为质量参数,分别进行比较。真空微波干燥在以上各质量参数方面,虽比冻干产品有一定差距,但远优于常规热风干燥。采用常规热风与真空微波联合干燥方式也能较好地改善颗粒状果蔬的品质。In this paper, the quality changes of the granular fruits and vegetables dried by vacuum microwave drying, freeze drying, hot air drying and combined hot air-vacuum microwave drying were investigated, and the quality parameters were compared on the basis of Vc and chlorophyll contents, color, shrinkage and rehydration ratio. The quality parameters of products treated by vacuum microwave drying were slight less than those treated by freeze drying, but much better than those of conventionally air-dried products. The quality characteristics of product dried by combined hot air-vacuum microwave were significantly improved compared with those of using hot air drying alone.

关 键 词：真空微波干燥 热风干燥 冷冻干燥 联合干燥 质量 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]