竹笋膳食纤维微波干燥特性及其功能特性  

Microwave Drying Characteristics of Bamboo Shoots as Dietary Fiber and Their Effects on the Functional Property

作　　者：李安平[1] 谢碧霞[1] 陶俊奎[1] 王俊[1] 

机构地区：[1]中南林业科技大学食品科学与技术学院,湖南长沙410004

出　　处：《中南林业科技大学学报》2008年第2期69-73,共5页Journal of Central South University of Forestry & Technology

基　　金：湖南省教育厅科研项目资助(项目编号:06C893)

摘　　要：探讨微波干燥特性和干燥工艺条件(干燥功率、排湿风速、加热时间间隔比和漂白时间)对膳食纤维持水率、持油率、能耗和白度的影响.结果表明:膳食纤维微波干燥主要处于降速阶段,其动力学过程可以用指数模型描述;不同微波干燥工艺条件和漂白时间对膳食纤维功能特性、能耗和白度有显著性影响;随微波干燥功率的增加和漂白时间的延长,膳食纤维的持水率和持油率下降;微波干燥能耗随微波功率和排湿风速的增大而增大,随漂白时间的延长而逐渐下降,随加热时间间隔比的增加而减小.The paper conducts a study of the effects of various processing conditions, such as power of microwave drying, airflow rate, intermittent rate and dietary fiber bleach time, on the water-holding capacity, fat-binding capacity and energy consumption. The results reveal that a speed-decreasing drying is the main stage of dietary fiber microwave drying and the dynamic process of this microwave drying can be described mathematically by exponential equations. The effects of different drying parameters and different bleach time are significant on the functional property, energy consumption and whitening of bamboo shoots. The higher the power of microwave drying becomes and the longer the dietary fiber bleach time is, the more rapidly the water-holding capacity and fat-bindlng capacity decrease; and the higher the power of microwave drying and the bigger the airflow rate, the more energy is consumed.

关 键 词：经济林学 竹笋 膳食纤维 微波干燥 功能特性 

分 类 号：S759.8[农业科学—森林经理学]