热风-微波联合干燥牛蒡的实验研究  

Drying of burdock by hot air and microwave combination

作　　者：石启龙[1] 赵亚[1] 王锡海[1] 

机构地区：[1]山东理工大学农业工程与食品科学学院,山东淄博255049

出　　处：《食品工业科技》2011年第6期320-322,共3页Science and Technology of Food Industry

基　　金：山东省高校科技计划项目(J09LC75);山东理工大学科研资金项目(408015)

摘　　要：研究了牛蒡的热风干燥特性和微波干燥特性,并以样品厚度、热风干燥温度、转换点含水率、微波功率为实验因素,以干燥前后色泽变化、复水比、收缩率为实验指标,采用正交实验确定了牛蒡热风-微波联合干燥的工艺。结果表明,牛蒡热风-微波联合干燥的最佳工艺组合为样品厚度3mm,热风干燥温度75℃,转换点含水率70%,微波输出功率360W。With burdock as the raw material,the effects of hot air temperature,sample thickness and microwave power,sample thickness on the drying characteristics of hot air and microwave drying were mainly discussed.In the hot air-microwave combined drying of the burdock,the orthogonal experiment design was used to study the effect of sample thickness,hot air temperature,transformation point moisture and microwave power on the indexes of drying rate,total color difference,rehydration rate and shrinkage percentage.The results showed that the optimum parameters of hot air-microwave combined drying were as follows：sample thickness of 3mm,hot air temperature of 75℃,transformation point moisture of 70%,microwave power of 360W.

关 键 词：牛蒡 热风 微波 干燥特性 联合干燥 

分 类 号：TS201.1[轻工技术与工程—食品科学]