银耳热风-微波真空联合干燥工艺优化的研究  

Study on Optimization of Combined Hot-air and Microwave Vacuum Drying Technology for Tremella fuciformis

作　　者：黄建立[1,2] 黄艳[1] 郑宝东[1] 李淑婷[1] 

机构地区：[1]福建农林大学食品科学学院,福州350002 [2]福建省粮油质量监测所,福州350002

出　　处：《中国农学通报》2009年第22期88-91,共4页Chinese Agricultural Science Bulletin

基　　金：国家科技支撑计划课题"台湾农产品干燥及非热力加工新技术与新装备的引进创新研究"(2007BAD07B05)

摘　　要：【研究目的】优化银耳热风-微波真空联合干燥工艺。【方法】以银耳的收缩率、复水比、感官质量以及单位能耗为评价指标,研究热风温度、转换水分含量及微波强度等因素对银耳品质以及干燥能耗的影响;并将较佳的热风-微波真空联合干燥工艺与热风干燥以及微波真空干燥进行比较。【结果】采用前期热风温度70℃,转换水分含量30%,后期微波强度5 W/g的干燥工艺参数,可获得品质较佳的银耳干品,且单位能耗最低,接近于微波真空干燥所需能耗。【结论】热风-微波真空联合干燥可极大地改善银耳干品品质及降低干燥能耗;优化后的工艺参数可为银耳热风-微波真空联合干燥技术的工业化应用提供理论依据。[OBJECTIVE]The optimization of combined hot-air and microwave vacuum drying technology for Tremellafuciformis was studied. [METHOD]Using shrinkage ratio, rehydration ratio, sensory quality of dried Tremellafuciformis and unit energy consumption as evaluation indexes, the effect of hot-air temperature, conversed moisture content and microwave intensity on the quality of dried Tremella fuciformis and energy consumption of drying were studied; and the better technology of combined hot-air and microwave vacuum drying for Tremella fuciformis was compared with hot-air drying and microwave vacuum drying. [RESULTS]When hot-air temperature was 70℃, conversed moisture content was 30%, and microwaveintensity was 5W/g,dried quality was abstained, and unit energy consumption was lowest, close to microwave vacuum drying＇s.[CONCLUSION]Combined hot-air and microwave vacuum drying could greatly improve the quality of Tremellafuciformis and reduce the energy consumption; these optimal technology parameters could afford theoretical foundation for industrial application of combined hot-air and microwave vacuum drying technique of Tremellafuciformis.

关 键 词：银耳 热风 微波真空 联合干燥 收缩率 复水比 单位能耗 感官质量 

分 类 号：TS201.1[轻工技术与工程—食品科学]