怀山药热风、微波及真空干燥的实验研究  

Experimental study on hot-air,microwave and vacuum drying of Chinese yam

作　　者：任广跃[1] 陈艳珍[1] 张仲欣[1] 张忠杰[2] 

机构地区：[1]河南科技大学食品与生物工程学院,洛阳471003 [2]国家粮食局科学研究院,北京100037

出　　处：《食品科技》2010年第7期111-115,共5页Food Science and Technology

基　　金：河南省重点科技攻关计划项目(092102110023);河南科技大学科学研究基金项目(2008ZY040)

摘　　要：采用热风、微波及真空干燥方法对新鲜怀山药进行干燥特性研究,实验结果表明,3种干燥方法干燥速率差异较大,其中微波干燥用时最短,真空干燥处理后怀山药品质最佳。微波干燥处理后怀山药的复水率最大,且多糖得率最高。The drying characteristics of Chinese yam were investigated by using hot-air,microwave and vacuum drying respectively.The results indicated drying rates of the three drying methods were different significantly,the microwave drying spent shorter time than other methods,and the vacuum drying brought the best sensory quality.The highest rehydration rate and polysaccharide yield derived from the microwave drying among the three drying methods.

关 键 词：怀山药 热风干燥 微波干燥 真空干燥 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]