真空微波与真空冷冻联合干燥金针菇的研究  

The Application of Vacuum Freeze-vacuum Microwave Dehydrating Technology in Vegetable Processing

作　　者：卜召辉[1] 胡庆国[2] 陆宁[1] 

机构地区：[1]安徽农业大学茶与食品科技学院,合肥230036 [2]合肥学院生物与环境工程系,合肥230022

出　　处：《包装与食品机械》2011年第3期16-19,共4页Packaging and Food Machinery

摘　　要：研究了真空微波与真空冷冻联合干燥金针菇。结果表明,联合干燥方式得到的产品可以达到真空冷冻干燥产品相同的品质,产品具有较好的复水性和稳定的色泽,Vc保留率优于真空微波干燥的产品,并且极大地缩短了干燥时间、降低了加工成本,在节约能耗方面有一定意义。The preliminary study on the application of vacuum freeze-vacuum microwave dehydrating was studied.The results showed that this technology could achieve the same quality as vacuum freeze dried products.The rehydration,Vc retention and color are all better than vacuum freeze dehydrating technology.And the drying time is shortened,the processing cost is reduced,and the drying efficiency was greatly improved.

关 键 词：真空微波干燥 真空冷冻干燥 联合干燥 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]