蘑菇热风、微波对流和微波真空干燥的对比试验  

Comparative Experiment on Hot-air,Microwave-convective and Microwave-vacuum Drying of Mushroom

作　　者：杨薇[1] 欧又成[1] 张付杰[1] 齐亚峰[1] 金雪花[1] 

机构地区：[1]昆明理工大学农业工程学院

出　　处：《农业机械学报》2008年第6期102-104,112,共4页Transactions of the Chinese Society for Agricultural Machinery

基　　金：云南省教育厅科学研究基金重点项目(项目编号:06Z096B)

摘　　要：对蘑菇进行了热风、微波对流和微波真空干燥的对比试验。热风干燥温度为60℃,风速为1m/s;微波对流干燥中,热风进口温度为60℃,风速为1m/s;微波真空干燥其压力为5.1kPa。微波功率密度均为0.5W/g。试验建立了3种干燥方法下蘑菇的干燥时间与含水率之间的关系曲线和蘑菇内部的温度变化曲线。通过测定干燥蘑菇的颜色和复水性来评价其产品的质量。结果表明,应用微波技术大大缩短了蘑菇的干燥时间,采用微波真空干燥,降低了产品温度,改善了干燥产品的质量。A comparative experiment on the hot-air （HA）, microwave-convective （MWC） and microwavevacuum （MWV） drying of mushroom has been done. In hot-air drying, the temperature was 60℃ when the velocity of air was kept at 1 m/s; in microwave-convective drying, the temperature of the inlet air was set at 60℃ with the same velocity of 1 m/s; in microwave-vacuum drying, the vacuum level was set at 5.1 kPa（absolute pressure）. In both eases the microwave power density was set at 0.5 W/g. The curves of moisture content versus drying time were established to compare the drying data The internal temperature profiles of mushrooms were presented for MWC, MWV and HA drying. Color and re-hydration attributes were measured to evaluate the quality of dried mushrooms. The results showed that using microwave to dry mushrooms resulted in a reduction in the drying time, while using vacuum drying decreased the product temperature and improved product quality.

关 键 词：蘑菇 热风干燥 微波对流干燥 微波真空干燥 试验 

分 类 号：TS201[轻工技术与工程—食品科学] S375[轻工技术与工程—食品科学与工程]