干燥方式对甘薯渣干燥特性及品质的影响  

Effect of drying methods on drying characteristics of sweet potato residues and quality of the dried products

作　　者：鲍士宝[1] 李顺欲 杭华[1] 

机构地区：[1]安徽师范大学环境科学与工程学院,安徽芜湖241003 [2]安徽科技学院食品药品学院,安徽凤阳233100

出　　处：《食品工业科技》2014年第10期168-171,176,共5页Science and Technology of Food Industry

摘　　要：研究了冷冻干燥、热风干燥和红外干燥3种处理方式对甘薯渣干燥特性的影响。在此基础上,比较了3种干燥处理方式对甘薯渣干燥产品品质的影响。结果表明,不同干燥方式的甘薯渣干燥特性存在差别;冷冻干燥产品的感官品质、持水力、持油力与溶胀性最佳;红外干燥产品阳离子交换能力最强,但其粗纤维、粗脂肪、还原糖含量最低。The drying characteristics of sweet potato residues with three types of drying method including freeze drying,hot-air drying and infrared drying were investigated. Additionally ,the effects of different drying methods on quality of the dried products were evaluated. The results showed that there was significant difference presented in the drying characteristics of sweet potato residues for different drying methods. Moreover,the product obtained by freeze drying was best on sensory quality ,water-holding capacity ,oil-holding capacity and swellability,while the product obtained by infrared drying exhibited lowest on the contents of crude fiber, crude fat and reducing sugar,with the largest cation exchange capacity.

关 键 词：甘薯渣 干燥方式 干燥特性 品质 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]