微波流态化干燥姜片工艺与品质分析  

Process and Quality of Ginger Slices Microwave-Fluidization Drying

作　　者：吕为乔[1] 王也[2] 韩清华[2] 李树君[2] 尹青[2] 马季威[2] 

机构地区：[1]中国农业大学工学院,北京100083 [2]中国农业机械化科学研究院,北京100083

出　　处：《农业机械学报》2014年第8期231-235,共5页Transactions of the Chinese Society for Agricultural Machinery

基　　金：国家高技术研究发展计划(863计划)资助项目(2011AA100802);科研院所技术开发研究专项资金资助项目(2012EG119149)

摘　　要：研究了不同微波功率下,微波流态化干燥姜片的工艺和品质。在工艺参数比较适中的0.7 W/g的微波功率下,姜片流态化干燥时间为1.83 h,与75℃热风干燥相比干燥时间缩短了6.67 h,且维生素C保有率优于热风干燥。然而,微波流态化干燥,姜片的微观结构和复水能力都发生了明显的变化,当干基含水率降到200%以下,姜片的感官品质变化很快。发挥微波流态化干燥的相对优势,需要控制干燥后期的降水速度,这也是改进工艺的研究重点。In different microwave powers, the process and quality of ginger slices mierowave-fluidization drying was researched. In the microwave power of 0.7 W/g, which was moderate for the process parameters, the drying time cost 1.83 hours, 6.67 hours less than that in the 75℃ hot-air drying, and protected the content of vitamin C better. However, the mierostructure and rehydration capability changed too much in microwave-fluidization drying, and when the dry basis moisture content was less than 200% , the gingers＇ sensory quality turned bad quickly. In order to develop the microwave-fluidization drying＇s relative advantage, controlling the dehydration speed in final stage would be importatnt, which also was the key work to improve the process.

关 键 词：微波流态化干燥 热风干燥 姜片 干燥品质 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程] TQ028.6[轻工技术与工程—食品科学与工程]