热风干燥制备马铃薯颗粒全粉试验研究  

Experiment on Potato Granules by Hot-Air Drying

作　　者：杨薇[1] 黄小丽[1] 姜苗[1] 

机构地区：[1]昆明理工大学现代农业工程学院,云南昆明650224

出　　处：《食品研究与开发》2010年第1期39-42,共4页Food Research and Development

摘　　要：采用两因素三水平的全面正交试验,研究热风干燥温度和切片厚度对马铃薯干燥特性及对马铃薯颗粒全粉堆积密度、水合能力的影响。结果表明:马铃薯片的干燥过程分为调整、等速和降速3个干燥阶段,其中等速和降速干燥阶段的速率明显受到干燥温度和切片厚度的影响。粒径为0.125mm～0.175mm之间的马铃薯颗粒全粉堆积密度为0.73g/mL～0.80g/mL、水合能力(WHC)为每克样品中含水2.98～6.01,复水后的马铃薯泥具有沙口性和浓郁的马铃薯香味。The effects of drying temperature as well as slices thickness of potatoes on the drying characteristics of patato slices,bulk density and water holding capacity （WHD）of potato granules were investigated in the factorial design of two factors with three levels.The results showed that the drying rate curves of potato slices are consisted of three periods,i.e.adjusting period,constant rate period,falling rate period.The drying temperature and slices thickness affect obviously the drying rate of the constant rate and falling rate.The bulk density of potato granules of 0.125 mm-0.175 mm is 0.73 g/mL-0.80 g/mL,WHC is 2.98 g 6.01 g.Rehydrated smash potato shows taste and aroma of fresh potato.

关 键 词：马铃薯颗粒全粉 热风干燥 干燥速率 堆积密度 水合能力 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程] TS255.52[轻工技术与工程—食品科学与工程]